One of my mother’s neighbors, Doña Rosa, always tells us that when she first got married, she didn’t know how to cook, something very common among the best cooks in Mexico.
When she wanted to impress her husband, she would go to the small restaurants (fondas) nearby and buy ready‑made meals. Among these meals were some delicious ‘Chiles rellenos’, a dish that requires a lot of time and skill to prepare due to its complexity.
Doña Rosa recounts that one day her husband returned early from work and saw her heading to a restaurant (fonda), so he decided to follow her there. What a surprise it was when he discovered where the delicious food his wife served him came from.
And that’s how Doña Rosa’s culinary secret came to light.
Doña Rosa is a very funny lady; every time she tells that story, she makes us laugh. Sometimes I also wish we had some restaurants nearby so I wouldn’t have to cook at home so often. With prepared food, you just have to arrive and serve it, saving me a bit of time in my daily chores.
If you ever go to Mexico, be sure to visit the markets and their small restaurants, and I assure you, you’ll be delighted you did. There you’ll find some of our country’s everyday dishes, like chiles rellenos, fried fish, breaded beef or chicken cutlets, soups, mole, and many other delicious dishes. Just mentioning these recipes makes my mouth water.
I hope this recipe and instructions help you recreate this dish in your own kitchen; you’ll see that the time invested is worth it.
If the “picadillo” filling seems too much for you, the Chiles can also be filled with cheese, canned tuna, chicken, refried beans, or vegetables.
Chiles Rellenos de Picadillo / Chiles Poblanos Recipe
Preparation time: 25 minutes
Cooking time: 4 days d 45 minutes
Total Time: 1 hour hr 10 minutes
Type of Dish: Appetizers
Kitchen: Mexican
Portions: 6 servings
Calories: 611 kcal
Ingredients: FOR THE MINCED MIX
| Ingredient | Quantity |
|---|---|
| Vegetable oil | 2 tablespoons |
| Minced meat | 500 grams |
| Finely diced carrots (approximately 2 medium carrots) | 1 cup |
| Finely diced potatoes (approximately 2 small potatoes) | 1 cup |
| Large onion, finely chopped | ½ |
| Chopped garlic cloves | 2 |
| Medium chopped yerba mate gourds | 2 |
| Water | ½ cup |
| Ground cumin | ½ teaspoon |
| Salt and pepper | to taste |
| Green peas | 1 cup |
FOR THE CHILIES
| Ingredient | Quantity |
|---|---|
| Medium‑sized poblano peppers, roasted, cleaned, and seeded | 6 |
| Flour | ¾ cup |
| Separate eggs | 4 |
| Salt | ½ teaspoon |
| Oil or more for frying the stuffed peppers | 1 cup |
Instructions
- Place a skillet over medium‑high heat, add the oil to heat and the ground beef. While the beef cooks, break up any clumps that form. Cook for approximately 5 minutes.
- Add the onion and garlic and cook until slightly translucent.
- Add the carrots and continue cooking for another 5 minutes. After that time, add the cooked potatoes and stir frequently.
- While the meat and vegetables are frying, place the tomatoes and water in a blender and blend until smooth. Add the blended mixture to the pan and stir it in with the other ingredients. Simmer until the vegetables are cooked and the liquid has reduced. If the water evaporates before the vegetables are cooked, add a little more water during the cooking process. Finally, let it cool before stuffing the chiles. Season with salt and pepper to taste.
- Once the chiles are cleaned and seeded, dry them with a paper towel. Now you need to gather all the ingredients for the final preparation.
- Fill the chilies with a spoon, being careful not to overfill them so they don’t spill out when frying.
- In a large frying pan, add the oil. The oil should be about ¾ inch deep. While the oil is heating, beat the egg whites until they form a thick foam and stiff peaks, almost like making meringue, and then gradually incorporate the yolks until you have a smooth mixture.
- Separate the flour onto a large plate and lightly coat the chiles, one by one, shaking off any excess flour; make sure they don’t open while doing this step.
- Once the chilies are coated with flour, coat them in the beaten egg mixture, making sure they are well covered.
- Carefully place the chiles in the hot oil, do not overload the pan. Fry each side until a deep golden color is achieved; this will take a few minutes per side. It takes a little practice to master this step. Use a large spatula to help when gently turning the chiles over.
- Place the chilies on a paper towel to absorb the oil.
Grades (Notes)
- Some cooks also like to add raisins, olives, and capers to make a richer dish.
- This amount of picadillo is enough to prepare 8 stuffed poblano peppers, but you’ll surely love using any leftovers to make a great sandwich or tacos for lunch tomorrow. If your family is small like mine, you can make 6 chiles, or you can make all 8; you won’t have any problem making them. They taste great the next day; you’ll just need to reheat them a little in the microwave. (I know: that evil machine that makes life so much easier!)
- Buy small or medium‑sized poblano peppers, especially if it’s your first time making them, as very large peppers are difficult to fry and lack flavor. If possible, buy them at small markets that sell organic ones, which have much more flavor.
Nutrition
| Nutrient | Amount per Serving (1 Stuffed Chile) | % Daily Value |
|---|---|---|
| Calories | 611 kcal | 31% |
| Carbohydrates | 33 g | 11% |
| Protein | 23 g | 46% |
| Fat | 43 g | 66% |
| Saturated Fat | 9 g | 56% |
| Polyunsaturated fats | 8 g | |
| Monounsaturated fat | 23 g | |
| Trans Fats | 1 g | |
| Cholesterol | 168 mg | 56% |
| Sodium | 127 mg | 6% |
| Potassium | 904 mg | 26% |
| Fiber | 6 g | 25% |
| Sugar | 7 g | 8% |
| Vitamin A | 4767 IU | 95% |
| Vitamin C | 121 mg | 147% |
| Calcium | 74 mg | 7% |
| Iron | 4 mg | 22% |