Chilies Rellenos Con Picadillo
Bring authentic Mexican flavors to your table with these irresistible **Chilies Rellenos Con Picadillo**, a classic dish celebrated for its bold taste and hearty filling. This recipe features smoky, roasted poblano peppers generously stuffed with a savory picadillo mixture of seasoned ground beef, tender potatoes, diced carrots, green peas, and aromatic spices like cumin and cinnamon. Each pepper is delicately encased in a fluffy egg batter and fried to golden perfection for a crispy yet tender bite. Perfect as a main course or paired with rice and beans, this traditional Mexican comfort food is sure to impress at any meal. From the roasted poblano aroma to the rich, savory filling, every step is a feast for the senses, making it a must-try for fans of authentic Latin cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces Poblano peppers
- 500 grams Ground beef
- 2 large Tomatoes
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 1 medium, peeled and diced Potato
- 1 medium, peeled and diced Carrot
- 100 grams Green peas
- 2 tablespoons Olive oil
- 1 teaspoon Cumin
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 large Eggs
- 1 cup All-purpose flour
- 1 cup (for frying) Vegetable oil
Instructions
Start by roasting the poblano peppers on an open flame or under a broiler until charred on all sides. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes.
Peel off the charred skin of the peppers, make a slit down the side of each pepper, and remove the seeds. Set them aside.
Blanch the tomatoes in boiling water for 1 minute, then peel and dice them.
Heat olive oil in a skillet over medium heat. Add the onion and garlic, and sauté until softened and fragrant, about 3 minutes.
Add the ground beef to the skillet and cook until browned, breaking it up into small pieces with a wooden spoon.
Stir in the diced potatoes, carrots, and blanched tomatoes. Cook for 5 minutes until vegetables begin to soften.
Add the green peas, cumin, ground cinnamon, salt, and black pepper. Cook for another 10 minutes, stirring occasionally. Remove from heat and allow the filling to cool slightly.
Carefully stuff each roasted poblano pepper with the picadillo mixture. Be gentle to avoid tearing the peppers.
Separate the egg whites from the yolks. Beat the egg whites in a bowl until stiff peaks form. Gently fold in the yolks to create a light batter.
Dredge each stuffed pepper in all-purpose flour, then dip it into the egg batter, ensuring it is fully coated.
Heat vegetable oil in a large skillet over medium heat. Fry each pepper until golden and crispy on all sides, turning gently with tongs. Remove and place on a paper towel-lined plate to drain excess oil.
Serve the chilies rellenos hot, either on their own or with a side of tomato sauce, rice, or beans.
Nutrition Facts
Calories |
4476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.8 g | 457% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 139.4 g | ||
| Cholesterol | 1102 mg | 368% | |
| Sodium | 3368 mg | 146% | |
| Total Carbohydrate | 213.3 g | 78% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 51.5 g | ||
| Protein | 133.1 g | 266% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 435 mg | 33% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 5186 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
