Chiles Rellenos de Picadillo 🫑

Name: Chiles Rellenos de Picadillo
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 Poblano Pepper; 1 lb Ground Beef; 1/2 Onion; 1/4 cup Olives pitted; 1/4 cup Raisins; 2 Garlic cloves; 2 Tomato; 1 Egg white; 1/2 tsp Cumin; 1 tbsp All-Purpose Flour

Poblano stuffed with a fragrant beef and olive filling, crowned with tomato sauce and melted cheese.

50 min · Comfortable · 420 cal · 32g protein · $2.50/serving · Mexican

Comfort Food

50minutes

4servings

420calories

32gprotein

$2.50per serving

Ingredients (serves 4)

4 Poblano Pepper
1 lb Ground Beef
1/2 Onion
1/4 cup Olives pitted
1/4 cup Raisins
2 Garlic cloves
2 Tomato
1 Egg white
1/2 tsp Cumin
1 tbsp All-Purpose Flour

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Instructions

1
Char poblanos over flame for 8 minutes. Steam in plastic bag for 5 minutes.
2
Peel poblanos under cool water and carefully remove seeds through a slit.
3
Brown ground beef in a skillet with diced onion and garlic for 5 minutes.
4
Stir in sliced olives, raisins, and cumin. Cook 2 minutes more. Cool slightly.
5
Stuff each poblano with beef mixture. Coat lightly in flour. Beat egg white until stiff and coat each pepper.
6
Fry in 2 tbsp hot oil for 3 minutes per side until golden. Serve with warm tomato sauce.