The blend of savory Picadillo and the rich, melted cheese tucked inside a perfectly roasted poblano pepper creates a harmony of flavors that feels like a warm hug. The sweetness of the raisins mingles with the ground beef, the spices adding depth and a little heat, while the cheese delivers a creamy, comforting finish. Each bite is a beautiful dance between textures—crisp skin from the pepper, tender filling, and the gooey cheese that stretches as you pull apart. The combination is not only delicious but satisfying in the way a dish that’s been passed down through generations can be.
What makes these chile rellenos so special is the way the Picadillo comes alive inside the pepper. As it bakes, the flavors infuse the flesh of the chile, giving you that irresistible smoky undertone that comes from roasting the peppers. The tang of tomatoes, the warmth from cinnamon, and the slight kick from the jalapeño all add dimension to the dish. But it’s the cheese that makes it truly unforgettable. Whether you’re using a sharp queso fresco or a melty Monterey Jack, that cheesy gooeyness forms the perfect contrast to the zesty Picadillo, creating a bite you’ll crave again and again.
And let’s not forget the joy of customization. You can adjust the level of spice to suit your taste or experiment with adding your favorite veggies to the Picadillo filling. I’ve even played around with using chorizo instead of ground beef on occasion—if you’ve never tried it, it’s worth the experiment! This dish has room for all kinds of personal twists, and each variation feels just as comforting as the last. Whether it’s a busy weeknight or a special gathering, these Picadillo & Cheese Chile Rellenos are always a crowd-pleaser, inviting you to share in the warmth and good vibes of a meal made with love.
Key Ingredients in Picadillo & Cheese Chile Rellenos
To make these Picadillo & Cheese Chile Rellenos truly unforgettable, each ingredient plays its part, contributing to the rich, balanced flavors that make this dish such a standout. Let’s break down the essentials:
- Ground Beef: The heart of the Picadillo, providing a savory base for the filling. It absorbs all the spices and flavors while giving the dish its satisfying protein content.
- Olive Oil: Used to sauté the onions, garlic, and other ingredients, this oil adds a subtle richness to the filling without overpowering the flavors.
- Onion (finely chopped): Sweet and aromatic, onions form the foundation of the Picadillo’s flavor profile, providing both sweetness and a bit of crunch when sautéed.
- Garlic (minced): A flavor booster that complements the onions, garlic adds depth and a fragrant, savory note to the filling.
- Green Olives (chopped): These bring a tangy, briny element that contrasts beautifully with the sweetness of the raisins and balances the richness of the beef.
- Raisins: Their natural sweetness pairs perfectly with the savory beef, olives, and capers, adding a hint of unexpected sweetness to each bite.
- Capers: The briny, lemony flavor of capers brightens up the Picadillo and adds a pop of freshness to the filling.
- Cumin: Earthy and slightly smoky, cumin is essential in bringing out the bold flavors of the Picadillo and providing warmth.
- Paprika: Adds a subtle smokiness and a mild heat that rounds out the spices in the dish.
- Cinnamon: A touch of cinnamon offers a warm, aromatic sweetness that ties the entire filling together and adds a hint of complexity.
- Ground Cloves: This spice gives a deep, fragrant warmth that enhances the overall flavor of the Picadillo, blending with the cinnamon and paprika for a cozy, spiced profile.
- Black Pepper: Freshly ground black pepper adds a slight kick, balancing the richness and bringing all the flavors into harmony.
- Tomato Sauce: Provides moisture and acidity to the filling, helping to create a cohesive, saucy texture that binds the spices and other ingredients together.
- Beef Broth: Adds depth of flavor and helps to simmer the Picadillo mixture, enriching the sauce and making it more luscious.
- Salt: Essential for bringing all the flavors into focus, salt enhances the savory profile of the beef and spices.
- Poblano Peppers: These roasted peppers offer a smoky flavor with just the right amount of heat, creating the perfect vessel for the Picadillo filling.
- Shredded Mozzarella Cheese: Mild and stretchy, mozzarella adds a creamy, melty texture that contrasts beautifully with the savory Picadillo and roasted pepper.
- Shredded Cheddar Cheese: Sharp and tangy, cheddar balances the richness of the mozzarella, creating a flavorful, gooey filling.
- Eggs: Used for binding the breading together when frying, eggs help the crust stay crisp and hold everything together.
- All-purpose Flour: The base for the breading, flour helps the cornmeal adhere to the peppers, giving them a crispy coating when fried.
- Cornmeal: Adds texture and a slightly nutty flavor to the crust, providing a satisfying crunch that complements the tender pepper and gooey cheese.
- Vegetable Oil: Used for frying, vegetable oil ensures a golden, crispy exterior while keeping the inside tender and juicy.
These ingredients come together to create a perfect balance of savory, sweet, tangy, and spicy flavors, making each bite an absolute delight.
How to Make Picadillo & Cheese Chile Rellenos
- Heat olive oil in a large skillet over medium heat.
- Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
- Remove any excess fat from the beef.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chopped green olives, raisins, capers, cumin, paprika, cinnamon, ground cloves, and black pepper.
- Stir well to combine the spices and cook for 2 minutes to allow the flavors to meld.
- Pour in the tomato sauce and beef broth, stirring to combine.
- Season with salt and pepper to taste.
- Simmer the mixture for 10-12 minutes, or until the liquid has reduced and the filling is thickened.
- Remove from heat and set aside to cool.
- While the picadillo filling cools, prepare the poblano peppers by roasting them.
- Place the poblano peppers directly over an open flame or on a baking sheet under the broiler.
- Turn the peppers occasionally until the skin is charred and blistered, about 8-10 minutes.
- Transfer the roasted peppers to a large bowl and cover with a clean kitchen towel to steam for 10 minutes.
- Once steamed, carefully peel off the charred skin of the peppers.
- Cut a slit down the side of each pepper and remove the seeds and membranes.
- Set the prepared peppers aside.
- In a medium bowl, mix together the shredded mozzarella and cheddar cheeses.
- Stuff each poblano pepper with a generous amount of the picadillo filling, making sure the peppers are filled without splitting.
- After filling the peppers, add a handful of the cheese mixture into each pepper, packing it in lightly.
- Secure the peppers closed with toothpicks if necessary.
- In a shallow bowl, whisk together the two eggs until well beaten.
- Place the flour and cornmeal in separate shallow bowls.
- Dredge each stuffed pepper first in the flour, ensuring it’s evenly coated.
- Dip the floured pepper into the beaten eggs, coating it completely.
- Roll the egg-coated pepper in the cornmeal, pressing lightly to ensure an even coating.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Carefully add the breaded peppers to the hot oil, a few at a time, ensuring they are not overcrowded in the pan.
- Fry the peppers for about 3-4 minutes on each side, or until golden brown and crispy.
- Use tongs to remove the fried peppers from the skillet and transfer them to a paper towel-lined plate to drain excess oil.
- Serve the picadillo and cheese-stuffed chile rellenos hot, garnished with additional chopped olives or fresh cilantro if desired.
Serving Suggestions for Picadillo & Cheese Chile Rellenos
1. A Fresh, Zesty Salad: Pair your chile rellenos with a bright, crunchy salad—something simple like a tangy slaw or a cucumber and tomato salad with a squeeze of lime. The freshness and acidity cut through the richness of the cheese and beef, balancing each bite and adding a light, refreshing contrast.
2. Smoky Rice or Spanish Rice: Serve these chile rellenos alongside a bed of perfectly seasoned smoky rice. The rice soaks up any extra sauce and the flavors of the picadillo filling, making every mouthful even more satisfying. You could also add a little lime zest or cilantro to the rice for a fresh twist.
3. Sour Cream or Avocado Crema: Drizzle a dollop of sour cream or avocado crema on top for an extra layer of creaminess. The cool, smooth texture pairs beautifully with the warm, cheesy chile rellenos, adding a lovely contrast that enhances the overall flavor experience.
How to Store Picadillo & Cheese Chile Rellenos
If you happen to have leftovers (which, let’s be honest, is a bit of a rarity because they’re just that good!), storing them properly ensures that they stay fresh and flavorful. You can refrigerate your chile rellenos for up to 3-4 days. Just make sure they’re in an airtight container, so the crispy breading doesn’t lose its crunch. If you want to keep them extra fresh, you can wrap each pepper individually in foil or plastic wrap before placing them in the container.
For longer storage, you can freeze the chile rellenos. After they’ve cooled to room temperature, arrange them on a baking sheet in a single layer and freeze until solid, about 1-2 hours. Then, transfer them to a freezer-safe bag or container, where they can stay good for up to 3 months. When you’re ready to enjoy them again, you can reheat them straight from the freezer—just pop them in the oven at 350°F for about 20-25 minutes to heat through and crisp up the coating.
Another option is to store just the filling and roasted peppers separately. If you’re preparing ahead of time and want to skip the frying step, you can keep the picadillo filling and roasted peppers stored in separate airtight containers in the fridge for up to 3 days. Then, when you’re ready, stuff the peppers, bread them, and fry or bake them for that fresh-from-the-pan flavor.
Conclusion
And there you have it—your very own Picadillo & Cheese Chile Rellenos, bursting with flavor and ready to steal the show at any meal. From the smoky poblano peppers to the savory picadillo filling and gooey cheese, every bite is a journey of comfort and deliciousness. Whether you’re cooking for a special occasion or just need a cozy dinner, this dish is sure to bring warmth to your table and a smile to your face.
I hope this recipe inspires you to get in the kitchen and create something that feels like home, no matter where you are. Trust me, the little moments of joy in cooking and sharing these flavors with loved ones are absolutely priceless. If you give this recipe a go, I’d love to hear all about it—any tweaks you made, or how it turned out for you. If you need any help along the way, don’t hesitate to ask—I’m here to make sure your chile rellenos are a hit every time!
Picadillo & Cheese Chile Rellenos
Description
A mouthwatering fusion of savory picadillo, a spiced ground beef and vegetable filling, tucked inside a perfectly roasted poblano pepper, then smothered in melted cheese. Each bite offers a perfect blend of warmth, flavor, and cheesy goodness!
Ingredients
Instructions
-
Heat olive oil in a large skillet over medium heat.
-
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
-
Remove any excess fat from the beef.
-
Add the chopped onion and cook until softened, about 5 minutes.
-
Stir in the minced garlic and cook for another minute until fragrant.
-
Add the chopped green olives, raisins, capers, cumin, paprika, cinnamon, ground cloves, and black pepper.
-
Stir well to combine the spices and cook for 2 minutes to allow the flavors to meld.
-
Pour in the tomato sauce and beef broth, stirring to combine.
-
Season with salt and pepper to taste.
-
Simmer the mixture for 10-12 minutes, or until the liquid has reduced and the filling is thickened.
-
Remove from heat and set aside to cool.
-
While the picadillo filling cools, prepare the poblano peppers by roasting them.
-
Place the poblano peppers directly over an open flame or on a baking sheet under the broiler.
-
Turn the peppers occasionally until the skin is charred and blistered, about 8-10 minutes.
-
Transfer the roasted peppers to a large bowl and cover with a clean kitchen towel to steam for 10 minutes.
-
Once steamed, carefully peel off the charred skin of the peppers.
-
Cut a slit down the side of each pepper and remove the seeds and membranes.
-
Set the prepared peppers aside.
-
In a medium bowl, mix together the shredded mozzarella and cheddar cheeses.
-
Stuff each poblano pepper with a generous amount of the picadillo filling, making sure the peppers are filled without splitting.
-
After filling the peppers, add a handful of the cheese mixture into each pepper, packing it in lightly.
-
Secure the peppers closed with toothpicks if necessary.
-
In a shallow bowl, whisk together the two eggs until well beaten.
-
Place the flour and cornmeal in separate shallow bowls.
-
Dredge each stuffed pepper first in the flour, ensuring it’s evenly coated.
-
Dip the floured pepper into the beaten eggs, coating it completely.
-
Roll the egg-coated pepper in the cornmeal, pressing lightly to ensure an even coating.
-
Heat the vegetable oil in a large skillet over medium-high heat.
-
Carefully add the breaded peppers to the hot oil, a few at a time, ensuring they are not overcrowded in the pan.
-
Fry the peppers for about 3-4 minutes on each side, or until golden brown and crispy.
-
Use tongs to remove the fried peppers from the skillet and transfer them to a paper towel-lined plate to drain excess oil.
-
Serve the picadillo and cheese-stuffed chile rellenos hot, garnished with additional chopped olives or fresh cilantro if desired.
Note
- For a milder version, use mild green olives instead of the brined ones.
- If you prefer a spicier dish, add diced jalapenos to the picadillo filling.
- Roasting the poblanos on a grill gives them a more authentic smoky flavor.
- For a lighter option, bake the stuffed peppers instead of frying them.
- Ensure the oil is hot enough before frying to prevent soggy coatings.
