Chiles Rellenos with Picadillo Filling Recipe

Name: Chiles Rellenos with Picadillo Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 mild green chiles, such as Anaheim or Poblano; 1/2 lb (.2 kg). coarsely ground beef; 1/2 onion, chopped; 2 cloves garlic, minced; 2 tomatoes, diced; 1/2 cup (125 ml) seedless raisins; 1/2 tsp (2 ml) salt; 1 carrot, diced fine; 1 potato, diced fine; 1/2 tsp (2 ml) grated lemon peel; 2 tbsp (30 ml) slivered almonds; 1 cup (225 ml) dry breadcrumbs; 4 eggs, separated; 1/4 tsp (1 ml) salt; Vegetable oil for frying; Your favorite salsa fresca; Garnish with fresh chopped cilantro and sour cream

Servings: persons

8 mild green chiles, such as Anaheim or Poblano
1/2 lb (.2 kg). coarsely ground beef
1/2 onion, chopped
2 cloves garlic, minced
2 tomatoes, diced
1/2 cup (125 ml) seedless raisins
1/2 tsp (2 ml) salt
1 carrot, diced fine
1 potato, diced fine
1/2 tsp (2 ml) grated lemon peel
2 tbsp (30 ml) slivered almonds
1 cup (225 ml) dry breadcrumbs
4 eggs, separated
1/4 tsp (1 ml) salt
Vegetable oil for frying
Your favorite salsa fresca
Garnish with fresh chopped cilantro and sour cream

1
["Preheat broiler.", "Make small slit at stem end of each chile and place on shallow pan 2 inches from heat.", "Broil chiles 4 - 5 minutes, turning frequently until blistered.", "Immediately place chiles in zip top bag and let stand for 10 minutes.", "Remove from bag.", "Leaving stem on, peel skin from chiles.", "Carefully make slit down one side of each chile and remove seeds and membrane with small scissors.", "In a skillet, brown the meat, add onion and garlic and cook until onion is translucent.", "Add remaining ingredients, except almonds.", "Simmer 30 minutes; then add slivered almonds.", "Stuff the prepared chiles with the meat mixture.", "Coat each chile with breadcrumbs and refrigerate for 20 minutes.", "In a bowl beat the egg whites until stiff.", "In another bowl beat the yolks with the salt until thick and lemon-colored.", "Fold into the whites.", "Heat 1/2"" of oil in a large skillet.", "Dip the chiles in the egg mixture and fry, one at a time, until puffy and golden, about 3 minutes.", "You may have to spoon oil over top of chile while frying.", "Drain on paper towels and keep warm in 200 degree (90 C.) oven while fixing remaining chiles.", "Serve topped with salsa, cilantro and sour cream."]

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 mild green chiles, such as Anaheim or Poblano, 1/2 lb (.2 kg). coarsely ground beef, 1/2 onion, chopped, 2 cloves garlic, minced, and more.

Yes, Chiles Rellenos with Picadillo Filling falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chiles Rellenos with Picadillo Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions