I love finding ways to make healthier versions of classic dishes. This is Chille Relleno’s turn. I still remember my mom and my aunts in the kitchen whipping egg whites and frying dozens of Chiles Rellenos. Like most of Mexican families, mine is quite large so, to feed a whole army of aunt, uncles and cousins took at least four wonderful cooks and a lot of patience. After all that work the Chiles Rellenos were devoured in minutes! And all was left was a dirty kitchen and a pile of dirty dishes because let me tell you this, we never ate on pepper plates. And those lovely ladies never complain about the work because all of it was made out of love for food and the Familia ( All 64 members of it).
Anyway, back to meal. This is healthier but not less delicious version of Chiles Rellenos. These Poblano peppers are stuffed with delicious Picadillo (ground beef and Potatoes) and served over a bed of tomato sauce. That’s it. It is a very simple dish but the flavors are amazing.
I have made Chicken Chile Rellenos before and added step by step picture of the cooking and cleaning process of the Poblano Pepper. You can find all the details in this link below. http://marisolcooks.com/2019/03/04/chiles-rellenos/
Find the recipe for my Picadillo Chiles Rellenos, below!
Picadillo Chiles Rellenos/ Paleo & Whole30
Ingredients
- 1 lb ground beef
- 1 large potato
- 4 ripe roma tomatoes
- 1/2 onion
- 2 clove garlic
- 2 teaspoons of salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 4 Poblano Peppers
- Cilantro for garnish
Instructions
- In a large skillet cook the meat on medium high heat until cook through.
- Peel the potatoes and dice them in about 1/4″ pieces.
- Add the potatoes to the meat and cook for a couple more minutes.
- In a blender, blend the tomatoes, onion, garlic, spices, and salt. If the tomatoes are not very ripe you might need to add a little water to make them easier to blend.
- Add about 1/2 cup of the tomato sauce to the meat and potatoes and stir everything until well combined.
- Cover and turn the heat to low. Cook for about 25 minutes or until the potatoes are tender. Taste and adjust seasoning if needed.
- In a small sauce pan add 1 teaspoon of oil and cook the sauce for about 10 minutes.
- For the peppers. Turn your stove burner on high and arrange the peppers directly on the open flame. Turn the peppers around a few times to make sure the skin of the pepper burns evenly.
- You can also do this in your oven, Just arrange the peppers on a baking sheet lined with foil and place directly under the broiler. Turn the peppers over to evenly chard the skin. It will take just a few minutes.
- Once the peppers are ready, place them in a sealed container and let them rest for five minutes.
- Take the peppers out and gently remove the skin of the peppers. You can do it with your hands or use the back of a spoon to scrape the skin off. Make a slit in the middle of the pepper and clean it by removing seeds an veins.
- Stuff the peppers with a healthy serving of Picadillo and serve them over warm tomato sauce and garnish with fresh cilantro.
- Enjoy!
