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
Scale
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.
