Chiles En Nogada

• 2 Granny Smith apples, peeled
• 2 tsp. oil
• 1 onion, chopped Safeway 3 lb For $2.99 thru 02/09
• 2 cloves garlic, minced
• 2 lb. ground pork
• 1 can (8 oz.) tomato sauce
• 1/2 cup raisins
• 8 large poblano chiles, roasted, peeled and deveined
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
• 1/2 cup milk
• 1/2 cup chopped PLANTERS Walnuts, toasted
• 2 Tbsp. sugar
• 1/8 tsp. ground Mexican cinnamon (canela)
• 1/2 cup pomegranate seeds

1. Heat oven to 350 degrees F.
2. Shred 1 apple; chop remaining apple.
3. Heat oil in large skillet on medium-high heat.
4. Add onions and garlic; cook 3 min., stirring frequently.
5. Add meat; cook 5 min., stirring frequently.
6. Drain meat mixture; return to skillet.
7. Add shredded apples and tomato sauce; cook on medium-low heat 10 min., stirring occasionally.
8. Remove from heat.
9. Stir in raisins and chopped apples.
10. Fill chiles with meat mixture; place in shallow baking dish sprayed with cooking spray.
11. Cover.
12. Bake 20 to 25 min.
13. or until heated through.
14. Meanwhile blend cream cheese, milk, nuts, sugar and cinnamon in blender until smooth.
15. Drizzle cream cheese mixture over chiles just before serving; top with pomegranate seeds.

apples, oil, onion, garlic, ground pork, tomato sauce, raisins, poblano chiles, philadelphia cream cheese, milk, walnuts, sugar, ground mexican cinnamon, pomegranate seeds

Taken from www.kraftrecipes.com/recipes/chiles-en-nogada-150605.aspx (may not work)