Chilies Rellenos With Picadillo Recipe

Name: Chilies Rellenos With Picadillo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 onion, chopped; 2 garlic cloves, minced; 2 bay leaves; 2 Tbsp. canola oil; 1 lb. ground beef; Salt and freshly ground black pepper; 1 Tbsp. fresh Mexican oregano leaves; 1/4 tsp. ground cloves; 1/2 tsp. ground cinnamon; 1/2 to 1 c. tomato paste; 2 chipotles in adobo sauce; 3 to 6 Tbsp. golden raisins; 3 Tbsp. slivered almonds, toasted; 1/2 c. pimento stuffed green olives, sliced; 1/2 to 1 c. crumbled queso blanco; 8 large poblanos; Vegetable oil, for frying; flour, for dredging; Salt and freshly ground black pepper; 4 eggs, separated; Tomato Ranchero Sauce

Servings: persons

1/2 onion, chopped
2 garlic cloves, minced
2 bay leaves
2 Tbsp. canola oil
1 lb. ground beef
Salt and freshly ground black pepper
1 Tbsp. fresh Mexican oregano leaves
1/4 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 to 1 c. tomato paste
2 chipotles in adobo sauce
3 to 6 Tbsp. golden raisins
3 Tbsp. slivered almonds, toasted
1/2 c. pimento stuffed green olives, sliced
1/2 to 1 c. crumbled queso blanco
8 large poblanos
Vegetable oil, for frying
flour, for dredging
Salt and freshly ground black pepper
4 eggs, separated
Tomato Ranchero Sauce

1
To prepare Picadillo:
2
In a large skillet, saute the onion, garlic and bay leaves in oil over moderate heat, stirring, until the onion is softened.
3
Add the beef, and continue to cook until beef is no longer pink; break up any lumps with a wooden spoon. Season with salt and pepper.
4
Stir in oregano, cloves, and cinnamon.
5
Pour out any excess fat and stir into the tomato paste until thoroughly incorporated.
6
Add chipotles, raisins, almonds, and olives; salt to taste.
7
Remove from heat.
8
When mixture is cooked, add cheese and mix well.
9
Char the flesh of the peppers over a gas flame, under a broiler or on a grill.
10
Alternatively, set a rack over an electric burner or use a very hot heavy frying pan.
11
Cook, turning frequently, until the skins are blistered all over.
12
Take care not to overcook and burn right through the pepper. Put peppers in a bowl, cover with plastic wrap and let sweat for about 10 minutes to loosen the skins.
13
Rub off as much skin as possible and cut a slit along the side of each pepper, keeping the stems and tip intact.
14
Carefully remove the seeds and inner membranes, but do not rinse with water.

656

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 1/2 onion, chopped, 2 garlic cloves, minced, 2 bay leaves, 2 Tbsp. canola oil, and more.

Yes, Chilies Rellenos With 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.

That's it — enjoy your meal!

Chilies Rellenos With Picadillo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions