Picadillo Chile Relleno

Total Time:
1 hr 10 min
Prep:
15 min
Cook:
55 min

Yield:
1 chile relleno
Level:
Easy

Ingredients
  • 2 serrano chiles, stemmed
  • 2 plum tomatoes
  • 3 cloves garlic, 1 whole and 2 finely chopped
  • 1/2 onion, diced
  • 6 ounces ground pork
  • 1 poblano chile
  • 2 plantains, peeled and diced
  • 3 tablespoons almonds, toasted
  • 2 tablespoons raisins
  • Kosher salt
  • 1 cup heavy cream
  • Freshly chopped cilantro, for garnish
Directions
  • Preheat the oven to 350 degrees F.

  • Place the serrano chiles and tomatoes on a very hot grill and cook until charred, 12 to 15 minutes. Stem the chiles an add to a blender with the whole garlic clove and blend until smooth.

  • Saute the remaining 2 garlic cloves and the onions in a skillet until browned, 2 to 3 minutes. Add the pork and cook until no longer pink, 2 to 3 minutes. Add the tomato/chile sauce to the pork mixture and heat through.

  • Meanwhile, place the poblano chile on the grill until its skin is blackened, 5 to 8 minutes. Remove the skin and seeds, keeping the pepper whole.

  • Saute half the plantains in a skillet until golden brown, 2 to 3 minutes and then add the pork mixture. Mix in the almonds, raisins and season with salt. Spoon the pork mixture into the poblano chile.

  • Put the chile in the oven and bake until heated through, 15 to 20 minutes.

  • Meanwhile, blend the remaining plantains with the heavy cream. Spoon the plantain sauce on the bottom of a plate and top with the chile relleno. Sprinkle with the cilantro over the top and serve.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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    Chiles Rellenos

    Recipe courtesy of Melissa d'Arabian