Chiles Rellenos With Picadillo Recipe

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Tyler Florence on Food Network
Nutrition per serving    (USDA % daily values)
CAL
653
FAT
114%
CHOL
144%
SOD
27%

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Ingredients for 4 servings

3 to 6 tablespoons golden raisins

1/2 to 1 cup crumbled queso blanco

1/2 teaspoon ground cinnamon

1 garlic clove

Sugar

Tomato Ranchero Sauce, recipe follows

Salt and freshly ground black pepper

3 tablespoons slivered almonds, toasted

1/2 onion, roughly chopped

1/4 teaspoon ground cloves

2 tablespoons canola oil

8 large poblanos

1 pound ground beef

2 bay leaves

1/2 onion, chopped

1/2 cup cilantro, roughly chopped

4 eggs, separated

2 garlic cloves, minced

28-ounce can diced tomatoes

Flour, for dredging

1/2 to 1 cup tomato paste

1 tablespoon fresh Mexican oregano leaves

Salt

Pinch cumin seeds, toasted

1/2 cup pimento stuffed green olives, sliced

Dash hot red pepper sauce

2 chipotles in adobo sauce

Vegetable oil, for frying

1/2 cup chicken broth

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