Picadillo Chile Relleno
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- 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
- Chubby flour tortillas or store-bought flour tortillas
- Shredded cabbage
- Colorado chile salsa
- Mexican crema
- Crumbled queso Cotija or queso fresco
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.
42comments inPicadillo Chile Relleno
I made only 3 tonight, half a recipe.
I love them, just finished one. I used ground turkey. My kitchen is a disaster, but it was worth it 👌.
Next time I need to make it early, evening time I’m pretty tired. I’ll clean up after sitting a bit.
Haha, so glad you think it was worth it Rosie 😉
Vivo en Tucson Arizona y nos encantaba ver tu programa en las tardes pero ya no lo pasan😢 en canal 6,
Martha, ese es tu canal local de PBS? Tambien lo puedes bajar directo del sitio en pbs.org y ahora ya tambien esta en Amazon Prime, Freevee, Peacock y Pluto!
I just love your recipes & have my caregivers make a lot of them for me!!
But 1 thing I like is to bake the stuffed chilies in the oven! I mince tomato & onion & stuff the pepper & add cheese also. Then make the batter as you do. I flour the Chile & place in a greased baking dish/pan & lay in the chilies – then cover each one with the egg mixture & bake them! Delicious-
Sounds like a great way to prepare Chiles rellenos Barbara, thanks so much for sharing!
Please disregard my previous comment. I just figured out your website. I hadn’t noticed the links. Gracias de nuevo!
No problem Francisca, glad you got the links. Enjoy!
Larry B. in AL
Some chile relleno recipes, including 1-2 from this website, call for poblano peppers. I assume you could use either, but is there an advantage for this recipe to use anaheim?
Hey Larry! You are right, traditional Chiles Rellenos are made with Poblanos, but this recipe is from Sonora, where they use Anaheims, also delicious! I hope you will give this recipe a chance 🙂
Where is the picadillo recipe 😢
Hola Greg, in the recipe you can click on the underlined pork picadillo ingredient or you can follow this link, enjoy!!! http://patijinich.com/picadillo/
Where’s the picadillo ingredients
You can go to the chile relleno recipe and click on pork picadillo, it will take it to that recipe, but I have it here for you anyway Juanita, enjoy! http://patijinich.com/picadillo/
Vicki T. in MN
I made the pork picadillo and Colorado chili salsa for the Picadillo Chile Relleno according to Pati’s recipes and it was so delicious!! We enjoyed every bite and I had fun preparing everything. Thank you, Pati!!
Yay, so happy to read this Vicki, thanks so much!
I love your style of cooking and that you take pride in you heritage and Mexican cooking. Watching you share your food with you family is so beautiful. Also thank for taking us along on your travels. (Yumm..)
Thank you so much for your kind words Tee, un abrazo!
I just watched the episode. Looks delicious; however, did you remove the toothpick before eating it? I saw the batter, fry, and then eating it. I was wondering if there was a moment when the toothpick w as removed prior to battering and frying the relleno. Thank you.
Hey BJ, I did remove the toothpick after frying, no worries 🙂
Heinz K. Guerrero
Estimada Doña Pati, por más que intento, imposible de abrir la receta de Chiles Rellenos en español. Únicamente disponible en ingles… 🙁
Hola Heinz, te refieres a esta receta? Acabo de abrir el enlace y funciona muy bien http://patijinich.com/es/chile-relleno-de-picadillo/ Si la que buscas es la de los Chiles rellenos tradicionales, aqui te va el enlace http://patijinich.com/es/chiles-rellenos/ Saludos!
I love all your recipes!! Thank you for sharing your travels and the different flavors of Mexico! Love ya!
Thanks so much for your kindness Magdalena, un abrazo!
I really love making Picadillo. Stuffing the Picadillo mixture just made it even more special!! So good! I made mine with Bison meat and did not batter or fry. Just baked off once stuffed with Picadillo then topped with Queso Fresco. Finished off with drizzling some Mexican Crema, and salsa. Served with a side of yummy Plantains.
OMG Cynthia, your recipe sounds mouthwatering, wow, thanks for sharing!
Simple recipe,,alot of good flavors. Thank you Patie.
So glad you liked it Danny, thank you!
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. ☺️
Enjoy your Chiles Rellenos Tomma, I love them stuffed with picadillo or with cheese equally 🙂
My mouth watered the whole time she made this
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
Right after frying them Kat, is just to keep the filling inside, enjoy them!
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.
Thanks so much for reaching out Bettye. So glad you are enjoying the show and my recipes, stay tuned! Un abrazo 😉
Hi Pati, what brand is your hand mixer that you used in this episode?
It is a Cuisinart 😉
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.)
I think that frying the chiles in manteca will make them really to greasy Rachel. Great tip for cleaning the chiles, thanks for sharing 😉
How do you make the pork picadillo. Thank you
Here is the recipe for you Kumiko, enjoy! http://patijinich.com/pati_2020/picadillo/