picadillo chile relleno recipe

Picadillo Chile Relleno

Picadillo Chile Relleno

Chile Relleno de Picadillo

Recipe Yield

8 to 10 chiles rellenos

Cooking time

25 minutes

Rate this recipe

4 from 4 votes


  • 8 to 10 fresh anaheim chiles about 3 pounds
  • 3 to 4 cups pork picadillo
  • 1/2 cup all purpose flour
  • 4 eggs separated
  • Vegetable oil for frying

For serving:

To Prepare

First, prepare the chiles for stuffing:

  • Roast or char the Anaheim chiles by either placing them on a tray under the broiler, directly on the grill, or directly over the open flame. I prefer to broil them because you can do more at one time, and it just seems faster and easier. Whatever method you choose, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They must seem charred and blistered on the outside, and the flesh must be cooked but not burnt.
  • Once charred and hot, place the chiles in a plastic bag, close it tightly, and let them sweat for at least 10 minutes. Lastly, under a thin stream of cold water, or using a bowl of water, remove the charred skin, which should come right off. Make a slit down one side of the chile and remove the cluster of seeds and veins.

Second, stuff your chiles:

  • Stuff each chile with about 1/3 cup picadillo or as much as will fit allowing them to close. You may seal with a toothpick.
  • Place 1/2 cup all purpose flour on a plate, roll the stuffed chiles in the flour, and let them sit. The flour coating will help the batter coat and stay on the chiles later on.

Third, prepare your batter:

  • In a mixer, beat the egg whites until they can hold stiff peaks. Gently, over low speed, fold in the egg yolks and only beat enough to incorporate them, a few seconds.

Fourth, batter and fry the chiles:

  • In a large casserole, heat about 1/2” depth of oil, over medium to medium-high heat. Once hot, test the oil by dipping in a piece of tortilla or bread — if there are active and happy bubbles all around it, the oil is ready. If and when oil is ready, dip each of the stuffed and floured chiles into the egg batter, making sure that they are entirely covered in batter. Gently place them in the hot oil, trying to keep the side that was open or sealed with the toothpick facing up. Spoon some of the hot oil on top, so that it will seal the chile. Make as many as will fit in the casserole without overcrowding them. Fry for about 2 minutes per side, until golden brown. Make sure you flip them gently with a slotted spoon. Once ready, place on a paper covered drying rack or platter.
  • (Note: If you are going to eat later, you may warm up the chiles in a baking dish in a 300℉ oven for 10 minutes.)
  • To make tacos, place the chiles rellenos in flour tortillas and top with shredded cabbage, colorado chile salsa, Mexican crema, and crumbled queso Cotija or queso fresco.


18comments inPicadillo Chile Relleno

  1. Tomma

    Jan 29

    Excellent timing! I’m making chile rellenos tonight. I’ve never used the flour prior to the batter but if it helps the batter stick, I’ll try it. Thank you. Next time, I’ll give the Picadillo a try in them but it’s going to be tough to beat cheese. ☺️

    1. Pati Jinich

      Jan 31

      Enjoy your Chiles Rellenos Tomma, I love them stuffed with picadillo or with cheese equally 🙂

  2. Anonymous

    Jan 16

    My mouth watered the whole time she made this

    1. Pati Jinich

      Jan 16

      Perfect! 😉

  3. KattD

    Jan 08

    Hola Pati! I love relleno tacos and want to make these, but I do not see when I should remove the toothpick? I wouldn’t want to bite into 1, doesn’t sound tasty! I probably wouldn’t even use them, just so I don’t hurt myself…☆Thanks for the excellent recipe and all the inspiration you give me…Katt

    1. Pati Jinich

      Jan 17

      Right after frying them Kat, is just to keep the filling inside, enjoy them!

  4. Bettye

    Nov 16

    Love your show..it’s the Heart of Mexico”❣️ Was raised in California and have lived in MO. the last 27 years…I miss good Mexican food. I make it often even though I am 90 years old and alone. Chili Rellenos are a favorite of mine but I have only stuffed them with cheese, sooo anxious to try this version. Thank you for posting the recipe…not good at writing while watching you are cooking.

    1. Pati Jinich

      Nov 22

      Thanks so much for reaching out Bettye. So glad you are enjoying the show and my recipes, stay tuned! Un abrazo 😉

  5. JL

    Nov 10

    Hi Pati, what brand is your hand mixer that you used in this episode?

    1. Pati Jinich

      Nov 11

      It is a Cuisinart 😉

  6. Rachel

    Oct 10

    Can you make using manteca de cerdo or does that make it too greasy? (Also, I wrap chilis in clean paper towels after blistering and then put in the plastic bag. Helps skin come off easier without much char sticking on your fingers and without the water that can dilute their taste a bit.)

    1. Pati Jinich

      Oct 22

      I think that frying the chiles in manteca will make them really to greasy Rachel. Great tip for cleaning the chiles, thanks for sharing 😉

  7. Kumiko Shipman

    Oct 06

    How do you make the pork picadillo. Thank you

    1. Pati Jinich

      Oct 07

      Here is the recipe for you Kumiko, enjoy! https://patijinich.com/pati_2020/pati_2020/picadillo/

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