Chilies Rellenos With Picadillo
Chiles Rellenos with Picadillo feature roasted poblano peppers filled with savory ground beef, dried fruit, nuts, and cheese, offering a rich blend of smoky, spicy, and tangy flavors. Perfect for a hearty Mexican-inspired meal.
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 ⓘ
- 4 eggs, separated ⓘ
- 4 eggs, separated ⓘ
Instructions
- Char the flesh of the peppers over a gas flame, under a broiler, or on a grill until blistered all over.
- Set the peppers in a bowl, cover with plastic wrap, and let sweat for about 10 minutes to loosen the skins.
- Rub off as much skin as possible and cut a slit along the side of each pepper, keeping the stems and tip intact.
- Carefully remove the seeds and inner membranes without rinsing with water.
- In a large skillet, sauté the chopped onion, minced garlic, and bay leaves in canola oil over moderate heat until the onion is softened.
- Add the ground beef and cook until no longer pink, breaking up lumps with a wooden spoon. Season with salt and black pepper.
- Stir in Mexican oregano leaves, ground cloves, and ground cinnamon.
- Pour out excess fat and stir in tomato paste until thoroughly incorporated.
- Add chipotles in adobo sauce, golden raisins, toasted slivered almonds, and sliced green olives; season with salt to taste.
- Remove from heat and stir in crumbled queso blanco until well mixed.
- Stuff each roasted pepper with the picadillo mixture.
- Dredge the stuffed peppers in flour, then dip into beaten egg whites.
- Fry the peppers in vegetable oil until golden brown and heated through.
- Drain on paper towels and serve hot.
Tips & Substitutions
For a spicier kick, consider adding more chipotles in adobo sauce or a dash of hot sauce. If you cannot find queso blanco, feta cheese is a suitable substitute. When frying, ensure the oil is hot enough to prevent the peppers from soaking up too much oil. For added texture, try incorporating chopped walnuts or pecans into the picadillo mixture.
Serving Suggestions
Serve these Chilies Rellenos with a side of Mexican rice or a fresh salad for a complete meal. They also pair well with a dollop of sour cream or avocado slices for added creaminess. For a hearty option, consider serving alongside Beef Fajitas or browse more Mexican recipes for inspiration.
Storage & Reheating
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also use a microwave but be cautious to avoid sogginess.
Nutrition & Diet Analysis (per serving)
Each serving of Chilies Rellenos With Picadillo contains roughly 1329 calories, with 20g protein, 246g carbohydrates, and 48g fat. It is an excellent source of dietary fiber (163% of the Daily Value), iron (106% of the Daily Value), and calcium (67% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1934mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the picadillo filling ahead of time?
Yes, you can prepare the picadillo filling a day in advance. Store it in the refrigerator and allow it to cool completely before transferring it to an airtight container. Just reheat it before stuffing the peppers for a quicker assembly.
What type of peppers can I use if poblanos are unavailable?
If you can't find poblanos, try using Anaheim peppers for a milder flavor or jalapeños for a spicier version. Keep in mind that the cooking time may vary slightly based on the size and heat level of the substitute peppers.
Can I bake these instead of frying?
Absolutely! To bake, after stuffing and dredging the peppers, place them on a greased baking sheet and bake at 375°F for about 25-30 minutes, or until golden and heated through. This method reduces oil usage and can make for a lighter dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).