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Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Weeknight Dinners
Cuisine: Mexican
Servings: 4
Author: the communal feast


  • 4 Poblano peppers
  • 8 slices of Monterey Jack cheese or 1/2 cup shredded
  • For the Picadillo
  • 1 1/2 Tablespoons neutral oil like vegetable or grapeseed
  • 1 pound 85% lean ground beef
  • 1/2 large yellow onion chopped
  • 4 medium garlic cloves diced
  • 1 medium jalapeno stem, ribs, and seeds removed; diced
  • 1 medium tomato chopped
  • 2 Tablespoons fresh cilantro leaves chopped, plus more for serving
  • 1/2 teaspoon ground cumin
  • 2 tablespoons fresh chopped oregano
  • 1 teaspoon fine sea salt plus more to taste
  • 2 teaspoons pepper
  • 2 tablespoons worchestershire
  • 1 medium russet potato peeled; diced into 1/4” cubes
  • 1/2 cup tomato sauce 4 ounces
  • 1/2 cup water 4 ounces
  • 1 tablespoon of Better Than Bouillon Seasoned Beef Base swap this and the water for a certified gluten free beef broth if necessary
  • For the salsa roja
  • 1 can Whole tomatoes
  • 1/2 small onion halved (yellow or white)
  • 4 cloves garlic
  • Juice from 1 lime
  • 1/3 cup chicken stock
  • 2 tablespoons fresh oregano
  • 1 jalapeno stem and seeds removed (optional)
  • 8 sprigs cilantro
  • 1 teaspoon coarse kosher salt plus more to taste
  • 1 teaspoon olive oil


  • 1. Start by making the picadillo. Heat a large lidded pot or skillet over medium heat. When it’s hot, add the oil and swirl to coat the pan. Add the beef and saute over medium heat until browned. About 5 - 7 minutes.
  • 2. Add onion and saute for 2 minutes, or until just starting to turn translucent. Add garlic, jalapeno, tomato, and cilantro. Saute for one minute, or until garlic is aromatic.
  • 3. Add cumin, oregano, salt, potato, tomato sauce, water, worchestershire and bouillon. Stir to combine. Press the mixture down so that the potatoes are as submerged in the liquid as possible. Cover and turn the temperature to medium-low. Simmer for 20 minutes, or until the potato cubes are cooked through and the sauce is thickened.
  • 4. To make the salsa roja: add the whole tomatoes, onion, garlic, jalapeños, chicken stock, oregano, salt and pepper, cilantro and lime juice to a food processor and pulse until fairly smooth.
  • 5. Heat 1 Tbsp olive oil into a pan, next transfer the salsa to the pan. Season with cumin and additional salt and pepper if needed. Simmer for 15 minutes
  • 6. To make the Chiles Rellenos: heat the grill to medium high heat. Once hot at the poblanos to the grill and char on both sides. (5 minutes per side) remove from the grill and let the peppers cook down for about 5-10 minutes
  • 7. Heat oven to 400 degrees
  • 8. In a cast iron dish, add a layer of salsa roja.
  • 9. Remove the skin from the peppers and place them in the cast iron pan. Cut a slit down the center, be careful not to cut all the way through. Next add the cheese then stuff with the picadillo mixture. Roast in the oven for about 5-8 minutes to melt the cheese.
  • 10. Serve immediately. Optional to garnish with cilantro, sour cream and extra salsa