Chiles Rellenos With Picadillo Recipe

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Chiles Rellenos With Picadillo
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Ingredients
30
Count
Nutrition
1322
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. To prepare Picadillo: In a large skillet, saute the onion, garlic and bay leaves in oil over moderate heat, stirring, until the onion is softened.
  2. Add the beef, and continue to cook until the beef is no longer pink; breaking up any lumps with a wooden spoon.
  3. Season with salt and pepper. Stir in oregano, cloves, and cinnamon. Pour out any excess fat and stir in the tomato paste until thoroughly incorporated. Add chipotles, raisins, almonds, and olives; salt to taste. Remove from heat. When mixture is cool, add cheese and mix well.
  4. To Prepare Tomato Ranchero Sauce:Combine and puree the tomatoes, onion, cilantro, cumin, and garlic in a food processor.
  5. Heat the oil in a saucepan or skillet and fry the tomato puree over high flame. Add broth, and salt. Simmer for 10 minutes until the sauce thickens slightly and is heated through. If sauce tastes somewhat bitter, add a pinch of sugar. Sprinkle with a dash of hot red pepper sauce. Sauce may be served hot or cold. Yield is about 2 cups.
  6. Char the flesh of the peppers over a gas flame, under a broiler or on a grill. Alternatively, set a rack over an electric burner or use a very hot heavy frying pan. Cook, turning frequently, until the skins are blistered all over. Take care not to overcook and burn right through the pepper. Put peppers in a bowl, cover with plastic wrap and let sweat for about 10 minutes to loosen the skins. Rub off as much skin as possible and cut a slit along the side of each pepper, keeping the stems and tip intact. Carefully remove the seeds and inner membranes, but do not rinse with water.
  7. Heat 1-inch of oil in a heavy skillet over medium heat until very hot. Place flour in a shallow platter and season with salt and pepper. Beat egg whites until foamy, add a pinch of salt, and whip to stiff peaks. Lightly beat the egg yolks and fold into the whites.
  8. Stuff the chiles with picadillo, leaving enough room to close the opening. Overlap the seam slightly and gently squeeze closed. Secure with wooden toothpicks if desired. Pat the peppers dry and lightly coat in the seasoned flour. Pick the chile up by its stem and dip into the egg batter, making sure they are well covered, tap off excess. Fry until evenly browned, about 3 minutes each side. The egg burns easily so take care not to cook too long. Drain on paper towels.
  9. To serve, ladle a pool of Tomato Ranchero sauce on plates and set chiles rellenos on top, serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1321.86 Kcal (5534 kJ)
Calories from fat 910.06 Kcal
% Daily Value*
Total Fat 101.12g 156%
Cholesterol 251.96mg 84%
Sodium 1342.92mg 56%
Potassium 2407.1mg 51%
Total Carbs 60.13g 20%
Sugars 28.04g 112%
Dietary Fiber 20.34g 81%
Protein 62.15g 124%
Vitamin C 34.4mg 57%
Iron 11.6mg 64%
Calcium 589.2mg 59%
Amount Per 100 g
Calories 198.5 Kcal (831 kJ)
Calories from fat 136.66 Kcal
% Daily Value*
Total Fat 15.18g 156%
Cholesterol 37.84mg 84%
Sodium 201.67mg 56%
Potassium 361.47mg 51%
Total Carbs 9.03g 20%
Sugars 4.21g 112%
Dietary Fiber 3.05g 81%
Protein 9.33g 124%
Vitamin C 5.2mg 57%
Iron 1.7mg 64%
Calcium 88.5mg 59%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 34.1
    Points
  • 37
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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