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Chiles Rellenos con Picadillo
85% authentic · Mexican
A hearty variation of Chiles Rellenos where poblano peppers are stuffed with a savory picadillo (ground meat mixture) and then battered and fried.
Ingredients
- Poblano peppers4 large
- Ground beef1 pound
- Onion1/2 medium, finely chopped
- Garlic2 cloves, minced
- Tomatoes1 (14.5 ounce) can, diced
- Cinnamon stick1 small
- Raisins1/4 cup
- Almonds1/4 cup, slivered
- Eggs4 large
- All-purpose flour1/4 cup
- Vegetable oilfor frying
- Saltto taste
- Black pepperto taste
- Parsleyfor garnish
Steps
- 1
Roast poblano peppers, peel, seed, and make a slit as in the traditional recipe.
- 2
Prepare the picadillo: Brown ground beef with chopped onion and minced garlic. Drain excess fat.
- 3
Add diced tomatoes, cinnamon stick, raisins, slivered almonds, salt, and pepper to the beef mixture. Cook for 15-20 minutes until flavors meld and sauce thickens. Remove cinnamon stick.
- 4
Stuff each prepared poblano pepper generously with the picadillo mixture.
- 5
Prepare the egg batter: Separate egg whites from yolks. Beat egg whites until stiff peaks form. Beat egg yolks until pale and thick. Gently fold yolks into whites.
- 6
Lightly dust the stuffed peppers with flour, then dip them into the egg batter, coating evenly.
- 7
Heat about 2 inches of vegetable oil in a deep skillet over medium-high heat. Carefully fry the battered peppers, turning gently, until golden brown on all sides.
- 8
Serve the Chiles Rellenos con Picadillo hot, garnished with chopped parsley. A light tomato sauce can be served on the side.
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