Chile Relleno with Picadillo and Chipotle Sauce

Name: Chile Relleno with Picadillo and Chipotle Sauce
Total time: 2700 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 Carrots; 1 Potato; 1 tomato; 1/2 onion; 200 g Extra Lean Ground Beef; 1 Garlic; 1 Serrano Pepper; 1 Poblano pepper; 2 tomatoes; 1/2 cream cheese; 1/2 tbsp Cumin; 1/4 water; 3 chipotle peppers

Melissa Garza @melissagarzam

Texas

Roasted poblanos, cheesy filling, and crispy outside- what’s not to love? If you’ve never made these at home- this is your sign. Save it for when you’re craving something really good.

Melissa Garza @melissagarzam

Texas

Roasted poblanos, cheesy filling, and crispy outside- what’s not to love? If you’ve never made these at home- this is your sign. Save it for when you’re craving something really good.

Saved

Ingredients

45 min

2 servings

2Carrots
1Potato
1tomato
1/2onion
200 gExtra Lean Ground Beef
1Garlic
1Serrano Pepper
1Poblano pepper
Sauce
2tomatoes
1/2cream cheese
1/2 tbspCumin
1/4water
3chipotle peppers

Saved

Steps

45 min

1

Chop all your ingredients and throw them into a pan.
2

Cook everything together and let it simmer until the veggies are soft- that’s your picadillo filling.
3

Roast poblano peppers until the skin is blistered. Let them rest for a few minutes and peel if the skin, make a small slit and remove the seeds.
4

Fill your pepper with the picadillo mixture.
5

Boil the tomatoes until soft, peel the skin (optional) and throw them into the blender.
6

Add cream cheese, water, cumin, and Chipotle peppers into the blender until smooth.
7

Drizzle the chipotle sauce over your stuffed poblanos. Add shredded cheese if you want (optional).