Recipe courtesy of Patricio Sandoval
Picadillo Chile Relleno
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- Level: Easy
- Total: 1 hr 10 min
- Prep: 15 min
- Cook: 55 min
- Yield: 1 chile relleno
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 250
- Total Fat
- 17 g
- Saturated Fat
- 9 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 6 g
- Cholesterol
- 56 mg
- Sodium
- 312 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 15 min
- Cook: 55 min
- Yield: 1 chile relleno
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 250
- Total Fat
- 17 g
- Saturated Fat
- 9 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 6 g
- Cholesterol
- 56 mg
- Sodium
- 312 mg
Ingredients
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.
