Chiles Rellenos with Cranberry-Almond Picadillo

• 1/2 cup cranberries, divided
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 lb. ground pork
• 1 can (8 oz.) tomato sauce
• 1 cup cranberry juice, divided
• 1/2 cup PLANTERS Slivered Almonds, toasted, coarsely chopped
• 8 poblano chiles, roasted, peeled, seeded and deveined
• 1/4 cup sugar
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1. Heat oven to 350 degrees F.
2. Chop 2 Tbsp.
3. cranberries; set aside.
4. Cook onions and garlic in large nonstick skillet on medium-high heat 3 min., stirring occasionally.
5. Add meat; cook 5 min.
6. or until evenly browned, stirring occasionally.
7. Drain, if necessary.
8. Stir in tomato sauce and 1/2 cup cranberry juice.
9. Bring to boil.
10. Stir in nuts and remaining cranberries; simmer on medium-low heat 6 to 8 min.
11. or until cranberries are tender, stirring occasionally.
12. Meanwhile, mix remaining cranberry juice and sugar in microwaveable bowl.
13. Microwave on HIGH 6 min.
14. or until thickened to syrup-like consistency, stirring every 2 min.
15. Spoon about 1/2 cup meat mixture into each chile; place in shallow baking dish.
16. Cover.
17. Bake 15 min.
18. or until heated through.
19. Top with sour cream; bake 5 min.
20. Drizzle with cranberry syrup; top with chopped cranberries.

cranberries, onion, garlic, ground pork, tomato sauce, cranberry juice, chiles, sugar, s

Taken from www.kraftrecipes.com/recipes/chiles-rellenos-cranberry-almond-picadillo-120013.aspx (may not work)