Chilies Rellenos Con Picadillo Recipe

Name: Chilies Rellenos Con Picadillo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large fresh mild green chilies; 18 ounces ground beef; 1 onion, finely chopped; ¼ cup dry sherry or ¼ cup sweet sherry; 1 pinch ground cinnamon; 1 pinch ground cloves; 1 pinch ground cumin; 1 (14 ounce) can tomatoes, chopped; 1 tablespoon sugar; 1 tablespoon vinegar; 3 tablespoons fresh cilantro, chopped; toasted almond; 6 -8 tablespoons all-purpose flour, plus extra; all-purpose flour, for dusting; 3 eggs, separated; ¼ cup water; salt and pepper; vegetable oil, for frying; tomato sauce

Servings: persons

4 large fresh mild green chilies
18 ounces ground beef
1 onion, finely chopped
¼ cup dry sherry or ¼ cup sweet sherry
1 pinch ground cinnamon
1 pinch ground cloves
1 pinch ground cumin
1 (14 ounce) can tomatoes, chopped
1 tablespoon sugar
1 tablespoon vinegar
3 tablespoons fresh cilantro, chopped
toasted almond
6 -8 tablespoons all-purpose flour, plus extra
all-purpose flour, for dusting
3 eggs, separated
¼ cup water
salt and pepper
vegetable oil, for frying
tomato sauce

1
Roast the chilies under a preheated broiler until the skin is charred.
2
Place in a plastic bag, seal well and let stand for 20 minutes.
3
Make a slit in the side of each chili and remove the seeds, leaving the stems intact.
4
Set aside.
5
Brown the meat and onion together in a heavy-based skillet over a medium heat.
6
Pour off any extra fat, then add the garlic and sherry and boil down until it has nearly evaporated.
7
Season with salt, pepper, cinnamon, cloves and cumin then add the tomatoes, sugar and vinegar and cook over a medium heat until the tomatoes have reduced into a thick, strongly flavored sauce.
8
Stir in the cilantro and almonds and heat through.
9
THIS IS THE PICADILLO MIXTURE.
10
Stuff as much of the picadillo into the chilies as will fit the dust each with flour and set aside.
11
Lightly beat the yolks with the flour, a pinch of salt and the water.
12
Whisk the egg whites until they form stiff peaks.
13
Fold the egg whites into the yolk mixture, then gently dip each stuffed chili into the batter.
14
Heat oil in a deep skillet until very hot, just smoking, and gently fry the chilies until golden.
15
Serve hot, topped with a milk tomato sauce.

1165

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 4 large fresh mild green chilies, 18 ounces ground beef, 1 onion, finely chopped, ¼ cup dry sherry or ¼ cup sweet sherry, and more.

Yes, Chilies Rellenos Con Picadillo falls under the Soups & Stews 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.

Chilies Rellenos Con Picadillo

How did you like this recipe?

Frequently Asked Questions