Picadillo-Stuffed Poblano Peppers (Chiles Rellenos de Picadillo)

Poblano Chiles

• 6 medium-large poblano chiles (firm, relatively straight, and approximately 1¾–2 pounds total)
• ¼ teaspoon fine sea salt
• 1 teaspoon avocado oil (for the baking sheet and peppers)

Filling

• 3 cups prepared Mexican Ground Beef Picadillo (Picadillo Tradicional); cooled and cooked until moist but not wet)

Sauce

• 3 cups Chile Relleno Sauce; warmed)

Optional Finish

• ⅓ cup queso fresco (finely crumbled)
• 2 tablespoons Mexican crema (loosened with 1 teaspoon water)
• 2 tablespoons cilantro leaves (or finely chopped cilantro)

Instructions

1. Prepare the Broiler: Position an oven rack approximately 6 inches beneath the broiler. Line a rimmed baking sheet with aluminum foil and preheat the broiler on high.
2. Roast the Poblanos: Arrange the poblanos on the prepared baking sheet. Broil for 8–12 minutes, turning every 2–3 minutes, until the skins are blistered and blackened over most of their surface. 6 medium-large poblano chiles6 medium-large poblano chiles
3. Steam the Poblanos: Transfer the hot peppers to a large heatproof bowl and cover tightly with a plate, lid, or aluminum foil. Let them steam for 10–15 minutes. roasted poblano chilesroasted poblano chiles
4. Prepare the Oven: Reduce the oven temperature to 375°F. Remove the foil from the baking sheet and line it with parchment paper. Lightly brush or spray the parchment with avocado oil.1 tsp avocado oil
5. Peel the Poblanos: Working carefully, rub away the loosened skins with your fingers or a paper towel. Remove any completely carbonized pieces, but leave a few soft roasted flecks attached. steamed poblano chilessteamed poblano chiles
6. Open the Chiles: Make one controlled slit approximately 2½–3 inches long down the side of each poblano. Leave the stem end and pointed end intact so the pepper continues to hold its shape.peeled poblano chiles
7. Remove the Seeds and Veins: Reach through the opening with a small spoon or your fingers and carefully remove the seed cluster, loose seeds, and firm pale veins. Keep the stems attached.opened poblano chiles
8. Dry and Season the Chiles: Pat the inside and outside of each poblano dry with paper towels. Season the cavities lightly with the fine sea salt.¼ tsp fine sea salt
9. Check the Picadillo: Examine the prepared picadillo before filling the peppers. It should hold together on a spoon without releasing liquid. 3 cups Mexican Ground Beef Picadillo3 cups Mexican Ground Beef Picadillo
10. Fill the Poblanos: Spoon approximately ½ cup of picadillo into each chile. Press the filling lightly into the cavity without compacting it heavily or stretching the pepper. prepared poblanos, 3 cups picadilloprepared poblanos, 3 cups picadillo
11. Arrange for Baking: Place the stuffed poblanos slit-side up on the prepared baking sheet. Tuck any loose edges gently around the filling. Secure a particularly fragile pepper with a wooden toothpick only when necessary.stuffed poblano chiles
12. Bake Until Heated Through: Bake for 12–18 minutes, until the peppers are hot and the center of the picadillo reaches 165°F. stuffed poblano chilesstuffed poblano chiles
13. Warm the Sauce: While the peppers bake, place the Chile Relleno Sauce in a medium saucepan. Bring it to a gentle simmer over medium-low heat, stirring occasionally. 3 cups Chile Relleno Sauce3 cups Chile Relleno Sauce
14. Rest the Peppers: Remove the stuffed poblanos from the oven and let them stand for 5 minutes. Remove any toothpicks before plating.baked stuffed poblanos
15. Build the Plates: Spoon approximately ⅓ cup warm Chile Relleno Sauce into the center of each warmed plate and spread it into a shallow oval or circle.2 cups warm Chile Relleno Sauce
16. Plate the Chiles: Set one stuffed poblano over the sauce with the opening facing upward. Spoon another 1–2 tablespoons of sauce along one edge of the chile or immediately beside it, leaving most of the roasted green surface visible.6 stuffed poblano chiles, additional Chile Relleno Sauce
17. Finish and Serve: Add a restrained amount of queso fresco, Mexican crema, and cilantro if desired. Serve the remaining sauce separately at the table.queso fresco, Mexican crema, cilantro, remaining Chile Relleno Sauce