Picadillo-Stuffed Jalapeno Peppers

Ingredients:

• 8 ounces Ground Beef
• 1/2 cup finely chopped white onion
• 1/2 teaspoon salt
• 1/2 cup drained canned diced tomatoes
• 1/3 cup finely chopped carrots
• 1/3 cup raisins
• 1/4 cup coarsely chopped toasted blanched almonds
• 1 cup shredded Chihuahua cheese
• 24 large jalapeño peppers (1 to 1-1/2 ounces each)
• Dairy sour cream (optional)
• Lime wedges (optional)

Cooking:

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and onion; cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally. Pour off drippings; season with salt.

   Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.

2. Stir in tomatoes, carrots, raisins and almonds. Cover and cook 8 to 10 minutes or until carrots are tender, stirring occasionally. Remove from heat; cool slightly. Stir in 1/2 cup cheese. Set aside.

3. Heat oven to 350°F. Cut slit lengthwise down 1 side of each jalapeño to create pocket, leaving stem and tip intact. Make another small crosswise cut just below the stem to form T-shaped opening. Remove and discard seeds and membranes, if desired, being careful to keep peppers intact. Spoon generous 1 tablespoon beef mixture into pocket of each jalapeño. Place on metal baking sheet. Top each evenly with remaining 1/2 cup cheese.

4. Bake in 350°F oven 30 to 35 minutes or until peppers are tender and cheese begins to brown. Garnish with sour cream and lime wedges, if desired.