Chile Relleno with Picadillo and Chipotle Sauce
Melissa Garza @melissagarzam
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.
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- 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).
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Multi-passionate Mexican girl living in Texas.
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