Introduction
Transform humble poblano peppers into a vibrant celebration of flavor with this easy Picadillo & Cheese Chile Rellenos recipe! This dish is surprisingly quick to assemble and delivers a delightful explosion of textures and tastes, perfect for a weeknight dinner or a special occasion. Get ready to impress your friends and family with minimal effort and maximum flavor.
Why This Works
This recipe shines because of its perfect balance of sweet, savory, and spicy notes. The creamy cheese filling contrasts beautifully with the savory picadillo, while the slightly charred poblanos add a smoky depth. The ingredients are readily available, making it a practical choice for any home cook. Best of all, this dish looks incredibly impressive, despite its simplicity.
Key Ingredients
🫑 6 large poblano peppers
🧀 1 cup shredded Monterey Jack cheese
🧅 1 medium onion, chopped
🧄 3 cloves garlic, minced
🌶️ 1 teaspoon chili powder
🍅 1 (14.5 ounce) can diced tomatoes, undrained
🥩 1 pound ground beef
🍚 1/2 cup cooked rice
🥚 2 large eggs, lightly beaten
🧂 Salt and pepper to taste
🌿 1/4 cup chopped fresh cilantro
Instructions
1️⃣ Roast the Peppers: Preheat your broiler. Place poblano peppers directly on the oven rack and broil for 8-10 minutes, turning occasionally, until the skin is blackened and blistered. Place in a bowl, cover with plastic wrap, and let steam for 15 minutes. Once cool enough to handle, peel off the blackened skin, remove stems and seeds, and cut in half lengthwise.
2️⃣ Prepare the Picadillo: In a large skillet over medium heat, brown the ground beef. Drain off any excess grease. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the chili powder, diced tomatoes, and cooked rice. Season with salt and pepper to taste. Simmer for 10 minutes, allowing the flavors to meld.
3️⃣ Assemble the Rellenos: Preheat oven to 375°F (190°C). In a bowl, gently combine the shredded Monterey Jack cheese with the beaten eggs. Spoon a generous amount of the picadillo mixture into each poblano pepper half. Top with the cheese mixture.
4️⃣ Bake: Place the stuffed peppers in a baking dish and bake for 20-25 minutes, or until the cheese is melted and bubbly and the peppers are tender.
5️⃣ Garnish & Serve: Garnish with fresh cilantro before serving.
Handy Tips
- For a spicier kick, add a pinch of cayenne pepper to the picadillo.
- Feel free to substitute other cheeses, such as cheddar or pepper jack.
- If you don’t have cooked rice, you can omit it or use quinoa as a substitute.
- To save time, use pre-cooked ground beef.
Heat Control
Broiling the peppers requires close attention to prevent burning. Watch carefully and rotate frequently. The peppers are ready when the skin is deeply charred and blistered. For baking, ensure the oven is preheated to the correct temperature to achieve even cooking and melted cheese without over-browning the peppers.
Crunch Factor
While this recipe doesn’t focus on a crunchy texture, the slightly charred skin of the roasted peppers adds a nice textural contrast to the soft filling.
Pro Kitchen Tricks
- To easily peel the roasted peppers, place them in a zip-top bag and seal it tightly. The steam will loosen the skin, making it easier to remove.
- Prep the picadillo ahead of time and store it in the refrigerator until ready to assemble the rellenos.
- For a richer flavor, use a combination of ground beef and chorizo.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until heated through.
Gift Packaging Ideas
These Chile Rellenos are perfect for potlucks or gatherings. Present them in a festive baking dish covered with foil, or individually portioned in small oven-safe containers tied with colorful ribbons. A personalized label with the recipe adds a thoughtful touch.
Flavor Variations
🌟 Spicy Fiesta: Add a diced jalapeño or serrano pepper to the picadillo for extra heat.
🌟 Mediterranean Twist: Incorporate crumbled feta cheese, sun-dried tomatoes, and Kalamata olives into the filling.
🌟 Creamy Chipotle: Stir in a tablespoon of chipotle peppers in adobo sauce to the picadillo for a smoky, spicy flavor.
🌟 Southwestern Flair: Add a can of drained black beans and corn to the picadillo for a heartier filling.
Troubleshooting
- Overcooked Peppers: If the peppers become too soft during baking, reduce the baking time.
- Dry Picadillo: If the picadillo is too dry, add a tablespoon or two of water or tomato juice.
- Cheese Not Melting: Ensure the oven is at the correct temperature and the cheese is evenly distributed.
FAQ
- Can I make this recipe ahead of time? Yes, you can prepare the picadillo and roast the peppers a day in advance. Assemble and bake just before serving.
- What can I substitute for Monterey Jack cheese? Cheddar, pepper jack, or even a Mexican blend would work well.
- How can I scale this recipe? Simply multiply the ingredient quantities proportionally to the number of peppers you want to make.
- Is this recipe gluten-free? Yes, this recipe is naturally gluten-free.
- Can I make this vegetarian? Yes, substitute the ground beef with a vegetarian crumbles or lentils for a vegetarian option.
Conclusion
These Picadillo & Cheese Chile Rellenos are a guaranteed crowd-pleaser! We encourage you to experiment with different flavor variations and share your creations with friends and family. Enjoy the fiesta in every bite!
Spicy Picadillo Chile Rellenos with Melty Cheese
A delicious and flavorful dish featuring poblano peppers stuffed with a spicy picadillo mixture and topped with melted cheese.
Ingredients
- 4 large poblano peppers
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1/2 cup raisins
- 1/2 cup chopped olives
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups shredded Monterey Jack cheese
- 2 tablespoons olive oil
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat the oven to 190u00b0C (375u00b0F).
- Roast the poblano peppers on a baking sheet until the skins are blistered and charred, about 25 minutes. Remove from oven and place in a plastic bag to steam for 10 minutes.
- In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic; sautu00e9 until translucent.
- Add ground beef to the skillet and cook until browned. Drain excess fat.
- Stir in diced tomatoes, raisins, olives, cumin, chili powder, salt, and pepper. Cook for 10 minutes until the mixture is well combined and heated through.
- Remove the skin from the roasted peppers and carefully make a slit down the side of each pepper to remove seeds.
- Stuff each poblano pepper with the picadillo mixture and place in a baking dish.
- Top each stuffed pepper with shredded Monterey Jack cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Tips
- For extra spiciness, add chopped jalapeu00f1os to the picadillo mixture.
- Serve with a side of rice or tortillas to complement the dish.