Picadillo-Stuffed Poblano Peppers Recipe:- The recipe will feel familiar to you if you have ever had creamy walnut-coated chiles en nogada; nevertheless, it will be far cheesier and much simpler to prepare than the dish you are accustomed to. Put together the components for the poblano peppers that are stuffed with picadillo.
Picadillo-Stuffed Poblano Peppers Recipe
Ingredients
- 4 large poblano peppers
- ¼ cup olive oil
- 1 Russet potato, peeled and diced
- ½ pound ground beef
- 6 ounces chorizo
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 ear of corn, shucked (about ½ cup corn)
- 1 (15-ounce) can tomato sauce
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- Salt, to taste
- 1 cup shredded queso Oaxaca
- ¼ cup pepitas, for topping
- 1 tablespoon red pepper flakes, for topping
Also read this Pomegranate-Glazed Salmon Recipe
Directions
- Warm the grill up to high.
- Put jalapeno peppers on a baking sheet lined with foil.
- Put the peppers 5 inches below the grill and roast them for 5 minutes, or until they get a little browned.
- After 5 minutes, turn the peppers over and roast for another 5 minutes, until the other side has a light char.
- Put the peppers in a bowl and put plastic wrap over them. I’ll let it steam for 10 minutes.
- Set the oven’s setting to 350 F.
- Also, put oil in a large pan and heat it over medium-low heat.
- Put in the potatoes and cook for about 10 minutes, until they are golden brown and just a little soft.
- As you add the meat, use a wooden spoon to break it up. Cook until it turns brown. If you need to, drain the fat.
- Break up the chorizo with a wooden spoon as you add it and cook until it turns brown.
- Stir in the onion and garlic for about two minutes, until the smell is nice.
- Toss the corn, tomato sauce, chilli powder, paprika and salt together after adding them. Bring to a low boil, then turn down the heat.
- Take the pepper skins off while the picadillo gets thicker.
- Take off the peppers’ tops and seeds to make boats for the filling.
- Set the peppers out in a baking dish. Put picadillo all the way to the top of the peppers.
- Add Oaxaca cheese on top.
- It will take about 10 minutes of baking in the oven until the cheese melts.
- Add pepitas and red pepper flakes to serve.
Nutrition
- Calories per Serving 711
- Total Fat 50.6 g
- Saturated Fat 17.0 g
- Trans Fat 0.7 g
- Cholesterol 101.7 mg
- Total Carbohydrates 39.1 g
- Dietary Fiber 6.4 g
- Total Sugars 11.7 g
- Sodium 1,319.1 mg
- Protein 30.7 g
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