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.
Nutrition & Diet Analysis (per serving)
1138
kcal
57% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).