This chile relleno recipe is the ultimate stuffed pepper, with roasted poblano peppers filled with melty cheese and then stuffed with Mexican picadillos. It doesn’t get better than this
Chiles Rellenos are a staple in Tex Mex restaurants. This classic Mexican dish is typically made from roasting poblano peppers and stuffing them with cheese, or a combination of cheese and ground beef or other meat and then coating the peppers in egg batter, fried until golden brown with melted cheese inside. Our version is a bit healthier so instead of frying the peppers we’re stuffing them with Mexican picadillo for a more wholesome meal
WHAT ARE CHILE RELLENOS?
Chile rellenos (or ‘stuffed peppers‘ in English) are a traditional Mexican dish made from roasted poblano peppers stuffed with cheese, then coated in a fluffy egg batter and fried until golden brown.
First start by making the picadillo. Brown the ground beef then add the remaining ingredients and let simmer for 20 minutes to allow the potatoes to cook. While the meat is cooking, make the salsa roja. Simply add the ingredients to a food processor and then simmer over the stove. Next roast the poblanos until the skin is charred. We roasted the peppers on the BBQ, you can also roast these in the oven or over a flame. Peel the skin off the peppers and then add the cheese then stuff with picadillo and bake in the oven for about 5-8 minutes just enough to melt the cheese.
We served ours with a super simple salsa roja made from tomatoes, onions, garlic, a jalapeno and cilantro. You could use any salsa you have on hand, salsa verde is another great option and even enchiladas sauce or just with a big dollop of sour cream or drizzle of Mexican crema.