Chiles Rellenos With Picadillo

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
685
FAT
114%
CHOL
144%
SOD
31%

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Ingredients for 4 servings

3-6 tablespoons golden raisins

1/2 teaspoon ground cinnamon

2 garlic cloves , minced

salt & freshly ground black pepper

vegetable oil, for frying

3 tablespoons slivered almonds, toasted

1/4 teaspoon ground cloves

Picadillo

1/2 onion , roughly chopped

2 tablespoons canola oil

28 ounces can diced tomatoes

1/2-1 cup crumbled queso blanco

sugar

8 large poblano peppers

4 eggs , separated

2 bay leaves

1 lb ground beef

2 chipotle chiles in adobo

1/2 cup chicken broth

flour , for dredging

1 pinch cumin seed , toasted

1/2 cup cilantro , roughly chopped

Tomato Ranchero Sauce

1/2-1 cup tomato paste

1/2 cup pimento stuffed olive, sliced

1 garlic clove

1 dash hot red pepper sauce

1 tablespoon fresh mexican oregano leaves

salt

1/2 onion , chopped

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