Description
Stuffed Chile Relleno combines smoky roasted poblano peppers, savory ground beef picadillo, and melted cheese to create a hearty and flavorful Mexican dish. The mix of spices, vegetables, and cheese makes this dish comforting yet vibrant, perfect for any occasion. Whether you’re serving it for dinner or impressing guests, these stuffed chiles will deliver a satisfying and delicious meal every time!
Ingredients
4 poblano peppers (rinsed, halved, and seeded)
5 cups prepared Ground Beef Picadillo (or use your favorite version)
2 cups shredded Mexican Blend Cheese
Sour cream for garnish (optional)
Chopped cilantro or green onions for garnish (optional)
Instructions
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Roast the Poblano Peppers: Preheat the oven to 400°F (200°C). Roast the poblano peppers for 15-20 minutes until the skin is charred and blistered. Cover with a kitchen towel and let them steam for 10 minutes. Peel off the skin, slice in half, and remove the seeds.
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Prepare the Ground Beef Picadillo: If not using a pre-made version, cook the picadillo with ground beef, tomatoes, onions, raisins, olives, and spices.
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Stuff the Peppers: Fill each roasted poblano half with Ground Beef Picadillo and top with shredded Mexican blend cheese.
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Bake the Stuffed Peppers: Place the stuffed peppers in a baking dish and bake at 400°F for 15-20 minutes, until the cheese is melted and bubbly.
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Garnish and Serve: Remove from the oven and garnish with sour cream, cilantro, or chopped green onions. Serve hot.
Notes
Vegetarian Version: Substitute the beef picadillo with a vegetable filling like black beans, corn, and sautéed veggies.
Spicy Kick: Add diced jalapeños to the picadillo or sprinkle chili powder on top before baking.
Cheese Variations: Try Monterey Jack, cheddar, or crumbled queso fresco for different flavors.
Toppings: Garnish with guacamole, enchilada sauce, or a drizzle of salsa for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
