Chiles Rellenos With Cranberry Almond Picadillo Recipes

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STUFFED POBLANO PEPPERS



Stuffed Poblano Peppers image

Chiles Rellenos, an easy to follow step by step photo tutorial. Enjoy making these delicious stuffed poblano peppers with ground beef picadillo at home.

Provided by Mely Martínez

Categories     Beef

Time 1h35m

Number Of Ingredients 16

1 pound of ground beef
2 Tablespoons of vegetable oil
1 cup of finely diced carrots (about 2 medium carrots)
1 cup of finely diced potatoes (about 2 small potatoes)
1/2 Large onion finely chopped
2 garlic cloves minced
2 medium tomatoes (coarsely chopped)
1/2 cup of water
1/2 teaspoon of ground cumin
salt and pepper to taste
1 cup of green peas
6 Medium size poblano peppers roasted (cleaned and seeds)
About 3/4 cup of flour
4 eggs separated
1/2 teaspoon of salt
About 1 cup of oil or more to fry the stuffed peppers

Steps:

  • Chiles Rellenos: Place a skillet over a medium-high heat. Add oil to warm and add the ground meat to cook breaking down the lumps that form. About 5 minutes. Add the onion and garlic until slightly translucent. Add the carrots and keep cooking for about 5 more minutes. After that time add the potatoes to cook stirring frequently.
  • While the meat and vegetables are cooking, place the tomatoes and water in the blender process to form a puree. Add this tomato puree to the skillet and stir in the rest of the ingredients. Simmer until vegetables are cook and liquid has reduced and very little remains. In case the liquid has reduced before the vegetables are cooked add some more water during the cooking process. Cool before stuffing the peppers.
  • Once your peppers are clean and seed removed dry them with a paper towel. Gather all your ingredients for the final preparation.
  • Stuff the pepper using a spoon being careful not to overstuff or the fill will spill while frying it.
  • In a large frying pan heat the oil. The oil should be about 3/4 in. deep. While the oil heats beat the egg whites until they form stiff peaks and then stir in the yolks one by one while beating until you have a fluffy batter season with salt.
  • Spread the flour on a large plate and coat the peppers lightly, one by one. Shake off any excess of flour. Making sure they do not open while doing this step.
  • Once the peppers are covered with the flour, dip into the beaten eggs making sure it is well coated.
  • Carefully place the peppers in the hot oil, do not overcrowd the skillet. Fry each side until it gets a deep golden color. It will take a few minutes on each side. It takes practice to master this step, use a large spatula to help you turn the peppers gently. Place the pepper on a paper towel to absorb the oil.

Nutrition Facts : ServingSize 1 g, Calories 569 kcal, Carbohydrate 28 g, Protein 22 g, Fat 42 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 163 mg, Sodium 312 mg, Fiber 6 g, Sugar 7 g, UnsaturatedFat 27 g

CHILES RELLENOS WITH CRANBERRY-ALMOND PICADILLO



Chiles Rellenos with Cranberry-Almond Picadillo image

The same cranberry-almond duo that's world famous in desserts brings its awesomeness to this savory chiles rellenos recipe.

Provided by My Food and Family

Categories     Home

Time 50m

Yield Makes 8 servings

Number Of Ingredients 10

1/2 cup cranberries, divided
1 small onion, chopped
2 cloves garlic, minced
2 lb. ground pork
1 can (8 oz.) tomato sauce
1 cup cranberry juice, divided
1/2 cup slivered almonds, toasted, coarsely chopped
8 poblano chiles, roasted, peeled, seeded and deveined
1/4 cup sugar
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Heat oven to 350ºF.
  • Chop 2 Tbsp. cranberries; set aside. Cook onions and garlic in large nonstick skillet on medium-high heat 3 min., stirring occasionally. Add meat; cook 5 min. or until evenly browned, stirring occasionally. Drain, if necessary. Stir in tomato sauce and 1/2 cup cranberry juice. Bring to boil. Stir in nuts and remaining cranberries; simmer on medium-low heat 6 to 8 min. or until cranberries are tender, stirring occasionally.
  • Meanwhile, mix remaining cranberry juice and sugar in microwaveable bowl. Microwave on HIGH 6 min. or until thickened to syrup-like consistency, stirring every 2 min.
  • Spoon about 1/2 cup meat mixture into each chile; place in shallow baking dish. Cover.
  • Bake 15 min. or until heated through. Top with sour cream; bake 5 min. Drizzle with cranberry syrup; top with chopped cranberries.

Nutrition Facts : Calories 360, Fat 22 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 85 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g

CHILES RELLENO DE PICADILLO



Chiles Relleno de Picadillo image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 31

3 tablespoons olive oil
1 medium onion, diced
5 arbol chiles, stemmed, seeded, and chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cloves garlic, minced
3 large, ripe tomatoes, seeded and cut into 1/2-inch cubes
3/4 pound tomatillos, husked, washed, cored and diced
5 bay leaves
1 tablespoon chopped fresh thyme
5 epazote leaves, chopped
1 cup water
4 canned plum tomatoes, undrained (about 1 cup)
2 tablespoons vegetable oil
1 medium onion, diced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, minced
1 1/2 pounds coarsely ground turkey (dark meat)
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/3 cup golden raisins
1 1/2 tablespoons cider vinegar
1/3 cup slivered almonds, toasted (see Note 1)
12 large poblano chiles, roasted and peeled (see Note 2)
1/3 cup plus 1 1/2 tablespoons all-purpose flour
6 large eggs, separated
3/4 teaspoon salt
Vegetable oil, for frying
Small handful flat-leaf parsley, stems removed, for garnish
1/2 cup Crema, for garnish

Steps:

  • In a medium skillet, heat the oil over medium heat. Saute the onion and the chiles for 7 to 8 minutes, or until translucent. Add the salt, pepper, and garlic and cook for 2 minutes more, until the aroma of the garlic has been released. Add the diced tomatoes, tomatillos, bay leaves, thyme, epazote, and water. Reduce the heat and simmer uncovered, stirring occasionally, for 15 to 20 minutes, until thickened. Remove from the heat and discard the bay leaves. Cover and set aside until ready to serve.
  • To make the picadillo, in a blender, puree the tomatoes with their liquid. In a large heavy skillet, heat the oil over medium heat. Saute the onion with the salt and pepper, stirring occasionally, for about 5 minutes, or until soft. Add the garlic and cook for 2 minutes more. Add the turkey and spread it into an even layer in the pan. Saute, stirring frequently, until light brown. Add the cinnamon, cloves, pureed tomatoes, raisins, and vinegar. Simmer gently, stirring occasionally, until reduced to a thick mass, 30 to 45 minutes. Add the toasted almonds and stir to mix. Cool to room temperature and proceed.
  • Make a slit in the side of each roasted chile and carefully scrape out the seeds with your fingers. Place the flour on a plate. In a large mixing bowl, beat the egg whites with the salt to soft peaks. Gently beat in the egg yolks, 1 at a time, and then beat in 1 1/2 tablespoons of the flour. Stop beating as soon as the flour is incorporated. Stuff the chiles with the picadillo, leaving room to re-close the opening, using toothpicks. Roll the chiles in the flour, gently patting off all the excess. In a large heavy skillet, heat about 3/4-inch of vegetable oil over medium-low heat until it registers 375 degrees on an instant-read thermometer. Pick up a chile by its stem and dip into the egg mixture. Lay it into the hot oil and repeat with 3 more chiles. When the chiles are brown underneath, gently roll them over and brown the other side. Drain on paper towels and keep warm in a low oven. Reheat the sauce over low heat while you are frying the chiles. Dip and fry all the remaining chiles, keeping them warm with the others as they are cooked. Ladle about 1/2 cup of the sauce onto each of 6 warm plates, lay 2 chiles on each plate. Top each plate with a few sprigs of parsley and a dollop of crema and serve immediately.

PICADILLO CHILE RELLENO



Picadillo Chile Relleno image

Provided by Food Network

Time 1h10m

Yield 1 chile relleno

Number Of Ingredients 12

2 serrano chiles, stemmed
2 plum tomatoes
3 cloves garlic, 1 whole and 2 finely chopped
1/2 onion, diced
6 ounces ground pork
1 poblano chile
2 plantains, peeled and diced
3 tablespoons almonds, toasted
2 tablespoons raisins
Kosher salt
1 cup heavy cream
Freshly chopped cilantro, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the serrano chiles and tomatoes on a very hot grill and cook until charred, 12 to 15 minutes. Stem the chiles an add to a blender with the whole garlic clove and blend until smooth.
  • Saute the remaining 2 garlic cloves and the onions in a skillet until browned, 2 to 3 minutes. Add the pork and cook until no longer pink, 2 to 3 minutes. Add the tomato/chile sauce to the pork mixture and heat through.
  • Meanwhile, place the poblano chile on the grill until its skin is blackened, 5 to 8 minutes. Remove the skin and seeds, keeping the pepper whole.
  • Saute half the plantains in a skillet until golden brown, 2 to 3 minutes and then add the pork mixture. Mix in the almonds, raisins and season with salt. Spoon the pork mixture into the poblano chile.
  • Put the chile in the oven and bake until heated through, 15 to 20 minutes.
  • Meanwhile, blend the remaining plantains with the heavy cream. Spoon the plantain sauce on the bottom of a plate and top with the chile relleno. Sprinkle with the cilantro over the top and serve.

CHILES RELLENOS WITH PICADILLO



Chiles Rellenos with Picadillo image

Provided by Tyler Florence

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 30

1/2 onion, chopped
2 garlic cloves, minced
2 bay leaves
2 tablespoons canola oil
1 pound ground beef
Salt and freshly ground black pepper
1 tablespoon fresh Mexican oregano leaves
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 to 1 cup tomato paste
2 chipotles in adobo sauce
3 to 6 tablespoons golden raisins
3 tablespoons slivered almonds, toasted
1/2 cup pimento stuffed green olives, sliced
1/2 to 1 cup crumbled queso blanco
8 large poblanos
Vegetable oil, for frying
Flour, for dredging
4 eggs, separated
Tomato Ranchero Sauce, recipe follows
28-ounce can diced tomatoes
1/2 onion, roughly chopped
1/2 cup cilantro, roughly chopped
Pinch cumin seeds, toasted
1 garlic clove
2 tablespoons canola oil
1/2 cup chicken broth
Salt
Sugar
Dash hot red pepper sauce

Steps:

  • To prepare Picadillo: In a large skillet, saute the onion, garlic and bay leaves in oil over moderate heat, stirring, until the onion is softened. Add the beef, and continue to cook until the beef is no longer pink; breaking up any lumps with a wooden spoon. Season with salt and pepper. Stir in oregano, cloves, and cinnamon. Pour out any excess fat and stir in the tomato paste until thoroughly incorporated. Add chipotles, raisins, almonds, and olives; salt to taste. Remove from heat. When mixture is cool, add cheese and mix well.
  • Char the flesh of the peppers over a gas flame, under a broiler or on a grill. Alternatively, set a rack over an electric burner or use a very hot heavy frying pan. Cook, turning frequently, until the skins are blistered all over. Take care not to overcook and burn right through the pepper. Put peppers in a bowl, cover with plastic wrap and let sweat for about 10 minutes to loosen the skins. Rub off as much skin as possible and cut a slit along the side of each pepper, keeping the stems and tip intact. Carefully remove the seeds and inner membranes, but do not rinse with water.
  • Heat 1-inch of oil in a heavy skillet over medium heat until very hot. Place flour in a shallow platter and season with salt and pepper. Beat egg whites until foamy, add a pinch of salt, and whip to stiff peaks. Lightly beat the egg yolks and fold into the whites. Stuff the chiles with picadillo, leaving enough room to close the opening. Overlap the seam slightly and gently squeeze closed. Secure with wooden toothpicks if desired. Pat the peppers dry and lightly coat in the seasoned flour. Pick the chile up by its stem and dip into the egg batter, making sure they are well covered, tap off excess. Fry until evenly browned, about 3 minutes each side. The egg burns easily so take care not to cook too long. Drain on paper towels. To serve, ladle a pool of Tomato Ranchero sauce on plates and set chiles rellenos on top, serve immediately.
  • Combine and puree the tomatoes, onion, cilantro, cumin, and garlic in a food processor.
  • Heat the oil in a saucepan or skillet and fry the tomato puree over high flame. Add broth, and salt. Simmer for 10 minutes until the sauce thickens slightly and is heated through. If sauce tastes somewhat bitter, add a pinch of sugar. Sprinkle with a dash of hot red pepper sauce. Sauce may be served hot or cold.
  • Yield: about 2 cups

CHILES RELLENOS WITH PICADILLO



Chiles Rellenos With Picadillo image

Make and share this Chiles Rellenos With Picadillo recipe from Food.com.

Provided by cookiedog

Categories     Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 30

1/2 onion, chopped
2 garlic cloves, minced
2 bay leaves
2 tablespoons canola oil
1 lb ground beef
salt & freshly ground black pepper
1 tablespoon fresh mexican oregano leaves
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2-1 cup tomato paste
2 chipotle chiles in adobo
3 -6 tablespoons golden raisins
3 tablespoons slivered almonds, toasted
1/2 cup pimento stuffed olive, sliced
1/2-1 cup crumbled queso blanco
8 large poblano peppers
vegetable oil, for frying
flour, for dredging
salt & freshly ground black pepper
4 eggs, separated
28 ounces can diced tomatoes
1/2 onion, roughly chopped
1/2 cup cilantro, roughly chopped
1 pinch cumin seed, toasted
1 garlic clove
2 tablespoons canola oil
1/2 cup chicken broth
salt
sugar
1 dash hot red pepper sauce

Steps:

  • To prepare Picadillo: In a large skillet, saute the onion, garlic and bay leaves in oil over moderate heat, stirring, until the onion is softened.
  • Add the beef, and continue to cook until the beef is no longer pink; breaking up any lumps with a wooden spoon.
  • Season with salt and pepper. Stir in oregano, cloves, and cinnamon. Pour out any excess fat and stir in the tomato paste until thoroughly incorporated. Add chipotles, raisins, almonds, and olives; salt to taste. Remove from heat. When mixture is cool, add cheese and mix well.
  • To Prepare Tomato Ranchero Sauce:Combine and puree the tomatoes, onion, cilantro, cumin, and garlic in a food processor.
  • Heat the oil in a saucepan or skillet and fry the tomato puree over high flame. Add broth, and salt. Simmer for 10 minutes until the sauce thickens slightly and is heated through. If sauce tastes somewhat bitter, add a pinch of sugar. Sprinkle with a dash of hot red pepper sauce. Sauce may be served hot or cold. Yield is about 2 cups.
  • Char the flesh of the peppers over a gas flame, under a broiler or on a grill. Alternatively, set a rack over an electric burner or use a very hot heavy frying pan. Cook, turning frequently, until the skins are blistered all over. Take care not to overcook and burn right through the pepper. Put peppers in a bowl, cover with plastic wrap and let sweat for about 10 minutes to loosen the skins. Rub off as much skin as possible and cut a slit along the side of each pepper, keeping the stems and tip intact. Carefully remove the seeds and inner membranes, but do not rinse with water.
  • Heat 1-inch of oil in a heavy skillet over medium heat until very hot. Place flour in a shallow platter and season with salt and pepper. Beat egg whites until foamy, add a pinch of salt, and whip to stiff peaks. Lightly beat the egg yolks and fold into the whites.
  • Stuff the chiles with picadillo, leaving enough room to close the opening. Overlap the seam slightly and gently squeeze closed. Secure with wooden toothpicks if desired. Pat the peppers dry and lightly coat in the seasoned flour. Pick the chile up by its stem and dip into the egg batter, making sure they are well covered, tap off excess. Fry until evenly browned, about 3 minutes each side. The egg burns easily so take care not to cook too long. Drain on paper towels.
  • To serve, ladle a pool of Tomato Ranchero sauce on plates and set chiles rellenos on top, serve immediately.

Nutrition Facts : Calories 690.8, Fat 42.5, SaturatedFat 9.9, Cholesterol 263.1, Sodium 531.2, Carbohydrate 46.6, Fiber 14.4, Sugar 15.5, Protein 37.9

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