How to Make the BEST GROUND BEEF CHILE RELLENOS Perfect Every Time | Chiles Rellenos De Picadillo

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: jalapeño peppers

Bell peppers are milder, and jalapeños are more accessible.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor without dairy.

potato

🥗Healthier: sweet potato

💰Cheaper: mashed cauliflower

Sweet potatoes add nutrients, while cauliflower is lower in carbs.

Roast chili poblanos until charred.

Transfer roasted poblanos to a plastic bag to sweat.

Roast tomatoes, half of the onion, and chili serranos.

Blend roasted tomatoes, onion, chili serranos, garlic cloves, cilantro, and a little water until chunky salsa is formed.

Heat oil in a pan over medium-high heat and add remaining half of the onion, cooking for a couple of minutes.

Add ground beef to the pan, season with cumin, black pepper, salt, and garlic salt, and brown the meat.

Add cubed potatoes to the browned meat and cook for about 5 minutes, stirring constantly.

Add the salsa to the meat and potatoes, ensuring the mixture is not too watery, and reduce heat to low, covering for 10-15 minutes until potatoes are soft.

Peel the roasted poblanos carefully and create a slit to remove seeds.

Stuff each poblano with a mixture of meat, potatoes, and queso.

Coat each stuffed poblano in flour.

Separate egg whites from yolks, beat egg whites until fluffy, then mix in yolks and 1/4 cup flour.

Dip each poblano in the egg batter and fry in hot oil until golden brown.

Drain excess oil and serve with tomato sauce and white rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens