1/2 cup raisins
Hot water
1 can (12 ounces) roast beef, rinsed, drained and shredded
2 tablespoons dried onion
1/4 cup chopped pecans
4 ounces Velveeta, shredded and divided
3 cans (4 ounces each) whole green chilies or
     1 can (27 ounces) poblano peppers
1 can (8 ounces) tomato sauce
1/4 teaspoon ground cumin

Soak raisins in hot water. Mix together shredded beef, dried onion, pecans and half of the cheese. Drain raisins. Stir into beef mixture. Drain chilies. Slice open one side of each chilie and lay them open. Fill chilies with the beef mixture. Lay stuffed chilies with opening on the side and arrange chilies in a greased 8 x 12-inch baking dish (or a 2-quart flat baking dish). Mix together tomato sauce and cumin. Pour over the chilies. Bake 20 minutes at 350o; top stuffed chilies with remaining cheese and bake an additional 10 minutes. Serves 3 to 5.