Picadillo & Cheese Chile Rellenos
A delightful dish of roasted poblano peppers stuffed with spiced ground beef, sweet raisins, and topped with melted cheese.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Ingredients
Scale
- 4 large poblano peppers
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1/2 cup sweet raisins
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Olive oil for frying
Instructions
- Roast the poblano peppers over an open flame until blistered and charred. Place in a bowl, cover with plastic wrap, and steam for 10 minutes. Peel the skins and remove seeds.
- Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, and sauté until onions are translucent.
- Add ground beef to the skillet and cook until browned. Stir in diced tomatoes, sweet raisins, cumin, salt, and pepper. Cook for an additional 5 minutes.
- Stuff each roasted poblano pepper with the beef mixture. Top with shredded cheese.
- Preheat your oven to 375°F (190°C). Bake the stuffed peppers in a baking dish for 20-25 minutes until cheese is melted and bubbly.
- Serve warm and enjoy with friends or family!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven.
Nutrition
- Serving Size: 1 pepper
- Calories: 450
- Sugar: 7g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg