If you’ve ever wondered how to elevate a classic Mexican favorite, then this Picadillo & Cheese Chile Rellenos Recipe is going to become your new obsession. Imagine tender, smoky roasted poblano peppers filled with a savory, sweet, and tangy picadillo mixture, combined with melty mozzarella and cheddar cheeses, then lightly breaded and fried to golden perfection. This dish is a stunning combination of textures and flavors that come together to create an unforgettable experience that’s perfect for any occasion. You’ll love how approachable and satisfying this recipe is, making you feel like you’re sharing a meal straight from a loved one’s kitchen.
Ingredients You’ll Need
These ingredients might look simple, but each one plays a vital role in crafting the rich, balanced flavors and textures that make this dish truly special. From the mix of spices that warm the filling to the cheeses that add indulgent creaminess, every component is essential.
- 1 pound ground beef: This is the hearty base of your picadillo filling, providing rich protein and flavor.
- 1 tablespoon olive oil: Used to cook and caramelize the beef and onions, enhancing their natural flavors.
- 1 medium onion, finely chopped: Adds sweetness and depth once sautéed to softness.
- 2 cloves garlic, minced: Brings in a wonderful aromatic punch that melds the filling together.
- 1/2 cup green olives, chopped: Adds a bright, briny contrast, elevating the complexity.
- 1/4 cup raisins: Imparts subtle sweetness that balances the spices beautifully.
- 1/4 cup capers: Offers a tangy burst that livens up each bite.
- 1 tablespoon cumin: A warm, earthy spice essential to traditional picadillo flavors.
- 1 tablespoon paprika: Gives a touch of smokiness and vibrant color.
- 1/2 teaspoon cinnamon: Adds a gentle sweet-spicy note for warmth.
- 1/4 teaspoon ground cloves: Provides a subtle aromatic intensity without overpowering.
- 1/4 teaspoon black pepper: For a balanced kick and seasoning.
- 1/2 cup tomato sauce: Adds moisture and a rich, savory base to the filling.
- 1/4 cup beef broth: Helps simmer the mixture to the perfect consistency.
- 1/2 teaspoon salt: Brings all the flavors forward.
- 1/4 teaspoon pepper: Just a little extra seasoning to finish the filling.
- 8 large poblano peppers: The star of the recipe, roasted for smoky depth and softened texture.
- 1 cup shredded mozzarella cheese: Melts beautifully and adds creamy gooeyness.
- 1 cup shredded cheddar cheese: Offers sharpness and richness to complement the mozzarella.
- 2 large eggs: Used to bind the coating for frying, making the exterior crisp and golden.
- 1/4 cup all-purpose flour: Helps the egg wash adhere and crisps up nicely when fried.
- 1/2 cup cornmeal: Adds a crunchy textured crust that’s oh-so satisfying.
- 1 cup vegetable oil for frying: Ensures a perfect golden crust without overpowering the filling.
How to Make Picadillo & Cheese Chile Rellenos Recipe
Step 1: Prepare the Picadillo Filling
Start by heating olive oil in a skillet over medium heat. Brown the ground beef until fully cooked and breaking it apart to avoid clumps. Remove any excess fat before adding the chopped onions and cooking them until soft and translucent. Stir in garlic and cook until fragrant. Now, toss in the chopped green olives, raisins, capers, and the aromatic spice blend of cumin, paprika, cinnamon, cloves, and black pepper. Let those flavors mingle for a couple of minutes before adding the tomato sauce and beef broth. Season with salt and pepper, then let it simmer until thickened and rich. Once done, set aside to cool slightly while you prepare the peppers.
Step 2: Roast and Prepare the Poblano Peppers
Roasting poblanos is where that beautiful smoky flavor really comes alive. You can do this by placing them directly on a gas flame or under a broiler, turning until the skin is charred and blistered. Once roasted, place the peppers in a bowl covered with a towel to steam, which loosens the skin for easy peeling. After about ten minutes, peel off the charred skin, then carefully slit each pepper down the side and remove seeds and membranes without tearing the flesh. These steps set the stage for a tender exterior that can hold all of that delicious stuffing.
Step 3: Stuff the Peppers with Picadillo and Cheese
Mix the shredded mozzarella and cheddar cheese in a bowl. Fill each poblano with a generous scoop of picadillo filling, then add plenty of the cheese mixture. Don’t be shy here — the cheese melts into luscious pockets of goodness. If needed, secure the peppers with toothpicks to keep everything intact during frying. This clever layering ensures every bite delivers that perfect combination of savory beef, sweet notes, and melty cheese.
Step 4: Bread the Stuffed Peppers
In three shallow dishes, prepare the coating stations: one with flour, one with beaten eggs, and one with cornmeal. First, dredge each stuffed pepper in flour, then dip completely in the egg wash, and finally roll it in cornmeal, pressing lightly to coat evenly. This triple-layered breading creates a satisfying crunchy crust that locks in all the juicy, cheesy filling inside.
Step 5: Fry to Golden Perfection
Heat vegetable oil in a skillet over medium-high heat. Carefully place a few peppers at a time in the hot oil, avoiding overcrowding to achieve even frying. Cook each side for about 3-4 minutes until golden brown and crisp. Use tongs to transfer the chile rellenos to paper towels to drain any excess oil. The result is a crunchy, golden exterior protecting a warm, flavorful filling — absolute magic on a plate.
How to Serve Picadillo & Cheese Chile Rellenos Recipe
Garnishes
For garnishing, fresh chopped cilantro brightens the plate while a dollop of cool crema or sour cream adds a lovely contrast to the warm, spicy flavors. Some freshly sliced avocado or lime wedges add vibrant freshness and a subtle creaminess that complements the richness of the dish perfectly.
Side Dishes
Classic Mexican sides like Spanish rice or refried beans work wonderfully alongside these chile rellenos, creating a balanced meal. For a lighter touch, serve with a crisp green salad dressed in citrus vinaigrette or pickled jalapeños to add exciting texture and acidity that cuts through the richness beautifully.
Creative Ways to Present
You can serve this Picadillo & Cheese Chile Rellenos Recipe family-style on a large platter garnished with fresh herbs and lime wedges, perfect for sharing around the table. Alternatively, try slicing the rellenos into smaller pieces and serving as elegant appetizers at your next gathering — they’re sure to impress everyone with their bold flavors and crunchy coating!
Make Ahead and Storage
Storing Leftovers
Leftover chile rellenos can be stored in an airtight container in the refrigerator for up to 3 days. To preserve the crispness, avoid covering them tightly and separate layers with parchment paper if stacking.
Freezing
You can freeze the stuffed peppers before frying. Wrap each pepper individually and place them in a freezer-safe container or bag for up to 2 months. When ready, thaw in the refrigerator overnight before frying to maintain the best texture.
Reheating
To reheat, the oven is your best friend. Place the rellenos on a baking sheet and warm them at 350°F (175°C) until heated through and the crust regains crunchiness, about 15-20 minutes. Avoid microwaving if possible, as it tends to make the breading soggy.
FAQs
Can I use other types of peppers for this recipe?
Absolutely! While poblanos are traditional and provide a perfect balance of mild heat and smokiness, you can experiment with Anaheim or even large bell peppers for a milder version. Just make sure they are large enough to hold the filling.
Is the picadillo filling spicy?
This recipe keeps the filling on the mild side, focusing on savory and sweet flavors with aromatic spices. If you prefer more heat, you can add chopped jalapeños or a pinch of cayenne pepper to the mixture.
Can I make this recipe vegetarian?
Yes, you can substitute the ground beef with a mix of finely chopped mushrooms, lentils, or textured vegetable protein to create a delicious vegetarian picadillo filling while keeping the essence of the dish intact.
What cheese is best for stuffing chile rellenos?
This Picadillo & Cheese Chile Rellenos Recipe uses a combination of mozzarella for its meltiness and cheddar for sharp flavor. Feel free to experiment with Oaxaca cheese or Monterey Jack for slightly different textures and tastes.
How do I avoid the peppers from bursting during frying?
Make sure not to overfill the peppers and secure them carefully with toothpicks. Also, controlling the oil temperature to medium-high helps cook the exterior quickly without causing splits.
Final Thoughts
This Picadillo & Cheese Chile Rellenos Recipe is truly a celebration of Mexican flavors wrapped in comforting, crispy goodness. It’s a dish that invites you to get your hands a little messy and savor each bite with family and friends. Whether you’re cooking for a special occasion or a cozy weeknight dinner, these chile rellenos bring warmth and heart to the table — so go ahead and dive in, you won’t regret it!
Print
Picadillo & Cheese Chile Rellenos Recipe
- Prep Time: 0h 30m
- Cook Time: 1h 0m
- Total Time: 1h 30m
- Yield: 8 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Description
This Picadillo & Cheese Chile Rellenos recipe features roasted poblano peppers stuffed with a savory picadillo filling made from ground beef, olives, raisins, and aromatic spices, combined with melted mozzarella and cheddar cheese. The stuffed peppers are breaded with flour, egg, and cornmeal, then pan-fried until golden and crispy. This traditional Mexican dish is rich in flavor and perfect for a hearty meal.
Ingredients
For the Picadillo Filling
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup green olives, chopped
- 1/4 cup raisins
- 1/4 cup capers
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon black pepper
- 1/2 cup tomato sauce
- 1/4 cup beef broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the Peppers and Coating
- 8 large poblano peppers
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/2 cup cornmeal
- 1 cup vegetable oil for frying
Instructions
- Heat the olive oil: Heat olive oil in a large skillet over medium heat to prepare for cooking the ground beef.
- Cook the ground beef: Add the ground beef to the skillet and cook, breaking it apart with a spoon until browned and fully cooked, about 6-8 minutes.
- Drain excess fat: Remove any excess fat from the skillet to keep the filling flavorful but not greasy.
- Sauté the onions: Add the finely chopped onion and cook until softened, about 5 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Add olives, raisins, capers, and spices: Mix in chopped green olives, raisins, capers, cumin, paprika, cinnamon, ground cloves, and black pepper, stirring to combine flavors.
- Cook the spices: Let the mixture cook for 2 more minutes so the spices can meld into the filling.
- Add liquids: Pour in tomato sauce and beef broth, stirring everything together evenly.
- Season to taste: Add salt and pepper to taste.
- Simmer the filling: Reduce heat and simmer the picadillo for 10-12 minutes, allowing the liquid to reduce and the filling to thicken.
- Cool filling: Remove from heat and set aside to cool while preparing the peppers.
- Roast the peppers: Place poblano peppers on an open flame or baking sheet under a broiler, turning occasionally for 8-10 minutes until their skin is charred and blistered.
- Steam the peppers: Transfer roasted peppers to a bowl and cover with a kitchen towel for 10 minutes to steam and loosen the skins.
- Peel the peppers: Carefully peel off the charred skins once cooled enough to handle.
- Clean the peppers: Cut a slit down each pepper and remove seeds and membranes to prepare for stuffing.
- Mix cheeses: Combine shredded mozzarella and cheddar cheeses in a medium bowl.
- Stuff the peppers: Fill each poblano with a generous amount of picadillo filling without tearing, then add cheese inside, pressing lightly.
- Secure peppers: Use toothpicks if needed to keep the peppers closed during frying.
- Prepare coating stations: Whisk eggs in one shallow bowl; place flour in a second bowl; place cornmeal in a third bowl.
- Dredge peppers in flour: Coat each stuffed pepper evenly with flour.
- Dip in egg wash: Dip the floured pepper into beaten eggs to coat fully.
- Roll in cornmeal: Press the egg-coated pepper in cornmeal for an even crust.
- Heat oil: Warm vegetable oil in a large skillet over medium-high heat, ready for frying.
- Fry the peppers: Fry peppers a few at a time without overcrowding, about 3-4 minutes per side until golden and crispy.
- Drain excess oil: Remove fried peppers with tongs and place on paper towels to drain.
- Serve hot: Present the Picadillo & Cheese Chile Rellenos immediately to enjoy the crispy exterior and savory filling.
Notes
- Roasting the peppers over an open flame gives an authentic smoky flavor.
- Make sure to cool the picadillo filling before stuffing to prevent the cheese from melting prematurely.
- Handle the roasted peppers gently as they are delicate once peeled and cleaned.
- Use toothpicks to secure peppers if they tend to open during cooking.
- If preferred, baking the stuffed peppers after breading is an alternative to frying for a lighter version.
