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Nutrition Facts
Serving Size 27 g
(Approx. 6 Servings)
Amount Per Serving
Calories 610 Calories From Fat 490
% Daily Value*
Total Fat 58 g 89%
Saturated Fat 8 g 40%
Trans Fat 1.5 g
Cholesterol 55 mg 18%
Sodium 70 mg 3%
Total Carbohydrate 54 g 18%
Dietary Fiber 18 g 72%
Sugars 3 g
Protein 24 g
Vitamin A 90% • Iron 15%
Vitamin C 160% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chiles Rellenos de Picadillo

Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

6 poblano peppers
1 cup(s) vegetable oil, divided use, as needed for frying
1 Lb ground beef
1 cup(s) white onions, diced
3 large garlic cloves, minced
1 cup(s) carrots, finely diced
1 cup(s) golden potatoes, peeled and diced
2 Roma tomato, finely diced with juice
1/2 Tsp ground cumin
8 toothpicks
4 eggs, separated
1/4 cup(s) flour
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Instructions

1
Preheat oven to 425°F. Roast peppers for 20 to 25 minutes then place in a paper or plastic bag for 10 minutes or until cool. Carefully remove skin and seeds making only one slit for stuffing.
2
Meanwhile, place a skillet over medium-high heat and add 2 tablespoons of oil. When warm, add ground beef, breaking up lumps with a spoon, and cook for about 5 minutes.
3
Add onions and garlic, sautéing until slightly translucent. Add carrots and potatoes and continue to cook for an additional 5 minutes, stirring frequently.
4
Stir in tomatoes with juice and season with cumin, and salt and pepper to taste. Simmer until vegetables are cooked and liquid has reduced. Cool before stuffing peppers.
5
Using a spoon, stuff cleaned peppers with about 1/4 cup of beef mixture, be careful not to overstuff. Seal with a toothpick.
6
Whisk egg whites until they form stiff peaks. Using a rubber spatula, stir in yolks one at time while mixing until you have a fluffy batter. Mix in flour and season with 1/2 teaspoon of salt.
7
In a large frying pan, heat oil to 350°F or medium. Oil should be about 3/4 inch deep.
8
Working in batches, dip each stuffed pepper in batter until well coated. Carefully place in hot oil, do not overcrowd skillet. Fry a few minutes to a deep golden color, gently flip using a large spatula and lightly brown the other side for a few minutes. Transfer to paper towels to absorb the oil.
9
Remove toothpicks. Serve with rice and beans, if desired.
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