Chiles Rellenos de Picadillo Navideño
By: Ericka Sanchez @nibblesnfeasts
Made With:
These Chiles Rellenos de Picadillo Navideño capture the essence of the holidays in every bite. Smoky roasted poblano peppers are stuffed with a hearty picadillo. Aa comforting blend of ground beef, tomatoes, dried cranberries, and almonds. Delicately seasoned with McCormick® Ground Cinnamon, Ground Cloves, Garlic Powder, and Black Pepper. Lightly battered and served in a simple tomato sauce, this dish is both elegant and deeply nostalgic. A colorful centerpiece perfect for any festive table. Recipe and Photo Credit: Ericka Sanchez @nibblesnfeasts
These Chiles Rellenos de Picadillo Navideño capture the essence of the holidays in every bite. Smoky roasted poblano peppers are stuffed with a hearty picadillo. Aa comforting blend of ground beef, tomatoes, dried cranberries, and almonds. Delicately seasoned with McCormick® Ground Cinnamon, Ground Cloves, Garlic Powder, and Black Pepper. Lightly battered and served in a simple tomato sauce, this dish is both elegant and deeply nostalgic. A colorful centerpiece perfect for any festive table. Recipe and Photo Credit: Ericka Sanchez @nibblesnfeasts
Key products
Instructions
Instructions
- For the Picadillo Stuffing, heat oil in a large skillet over medium heat. Add onion and sauté until translucent. Stir in garlic powder and ground beef. Cook and crumble beef until browned.
- Add tomatoes, tomato sauce, cranberries, and almonds. Stir in cinnamon, cloves, black pepper, and salt. Simmer, uncovered, for 10 minutes, stirring occasionally until most of the liquid evaporates. Allow the mixture to cool.
- For the Tomato Sauce, place tomatoes, onion, garlic and chicken broth in blender; process until smooth. Heat oil in a saucepan; add pureed tomato mixture. Add oregano and salt; simmer for 10 minutes.
- For the Chiles, roast poblano peppers directly over a gas flame or place under a broiler. Cook, turning frequently, until the skins are blistered and browned on all sides. Place in glass bowl and cover with plastic wrap (or use a glass container with lid); allow to steam for 10 minutes, then peel off the skin. Carefully make a slit along one side of each chile and remove the seeds.
- To assemble, carefully fill each poblano with a few spoonfuls of picadillo stuffing, closing the slit gently with toothpicks to keep the filling inside.
- For the egg batter, beat egg whites in large bowl with electric mixer until stiff peaks form. Add egg yolks one at a time, beating gently to combine. Sprinkle in 2 tablespoons of the flour and salt, stirring to mix.
- Heat oil in a large deep skillet over medium heat. Dredge each stuffed chile lightly in flour, then dip into the egg batter. Fry until golden on all sides. Drain on paper towels. (Remove toothpicks!)
- To serve, spoon warm tomato sauce onto a serving plate. Top with a chile relleno and drizzle with more sauce. Garnish with fresh parsley, if desired. Serve immediately.
