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Picadillo & Cheese Chile Rellenos

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A family-inspired recipe that combines the hearty flavors of picadillo with stuffed poblano peppers, bringing joy and tradition to your table.

Ingredients

Scale
  • 4 large poblano peppers
  • 1 pound ground beef
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 1/2 cup raisins
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 2 tablespoons olive oil
  • Tomato sauce (for topping, optional)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered.
  3. Place them in a bowl, cover with plastic wrap, and let steam for about 10 minutes.
  4. Gently peel the skins off the steamed peppers.
  5. In a skillet, heat olive oil over medium heat and add the diced onions and minced garlic.
  6. Sauté until soft and fragrant, about 5 minutes.
  7. Add the ground beef, cumin, paprika, salt, and pepper to the skillet.
  8. Cook until the beef is browned and cooked through.
  9. Stir in the raisins and cook for an additional 2-3 minutes.
  10. Stuff each roasted poblano pepper with the beef mixture and top with shredded cheese.
  11. Place the stuffed peppers in a baking dish and pour tomato sauce over the top if desired.
  12. Bake for 20-25 minutes until the cheese is melted and bubbly.
  13. Serve warm and enjoy!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently.

Nutrition

Find it online: https://thestationrecipes.com/picadillo-cheese-chile-rellenos-recipe/

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