Creamy Pumpkin Mole

Ingredients

• 1  ancho pepper 
• 1 Tbsp brown sugar 
• 0.5 cup pumpkin canned
• 0.5 cup chicken broth 
• 2 oz philadelphia cream cheese softened ()
• 2 Tbsp 2 tbsp. kraft zesty italian dressing italian kraft
• 0.3 tsp salt 
• 0.3 cup tomatoes chopped
• 1 cup water boiling

Equipment

• sauce pan
• blender

Directions

1. Heat small saucepan on medium heat.
2. Add ancho pepper; cook 2 min. on each side or until color changes.
3. Remove from heat; let cool. Shake out seeds.
4. Place pepper in boiling water.
5. Let stand 20 min. or until pepper hydrates and softens; drain.
6. Place pepper and remaining ingredients in blender container; cover. Blend until smooth.
7. Pour into small saucepan. Cook on low heat, stirring constantly, until mixture comes to soft boil. Spoon over cooked meat or rice or in tamales.