Chiles Rellenos with Cranberry-Almond Picadillo

The same cranberry-almond duo that's world famous in desserts brings its awesomeness to this savory chiles rellenos recipe.

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1. Chop 2 Tbsp. cranberries; set aside. Cook onions and garlic in large nonstick skillet on medium-high heat 3 min., stirring occasionally. Add meat; cook 5 min. or until evenly browned, stirring occasionally. Drain, if necessary. Stir in tomato sauce and 1/2 cup cranberry juice. Bring to boil. Stir in nuts and remaining cranberries; simmer on medium-low heat 6 to 8 min. or until cranberries are tender, stirring occasionally.

2. Meanwhile, mix remaining cranberry juice and sugar in microwaveable bowl. Microwave on HIGH 6 min. or until thickened to syrup-like consistency, stirring every 2 min.

3. Spoon about 1/2 cup meat mixture into each chile; place in shallow baking dish. Cover.

4. Bake 15 min. or until heated through. Top with sour cream; bake 5 min. Drizzle with cranberry syrup; top with chopped cranberries.

Chiles Rellenos with Cranberry-Almond Picadillo

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