Picadillo Chile Relleno
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
63
Spice
50
Sweetness
46
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350 degrees F
2
Place the serrano chiles and tomatoes on a very hot grill and cook until charred, 12 to 15 minutes
3
Stem the chiles an add to a blender with the whole garlic clove and blend until smooth
4
Saute the remaining 2 garlic cloves and the onions in a skillet until browned, 2 to 3 minutes
5
Add the pork and cook until no longer pink, 2 to 3 minutes
6
Add the tomato/chile sauce to the pork mixture and heat through
7
Meanwhile, place the poblano chile on the grill until its skin is blackened, 5 to 8 minutes
8
Remove the skin and seeds, keeping the pepper whole
9
Saute half the plantains in a skillet until golden brown, 2 to 3 minutes and then add the pork mixture
10
Mix in the almonds, raisins and season with salt
11
Spoon the pork mixture into the poblano chile
12
Put the chile in the oven and bake until heated through, 15 to 20 minutes
13
Meanwhile, blend the remaining plantains with the heavy cream
14
Spoon the plantain sauce on the bottom of a plate and top with the chile relleno
15
Sprinkle with the cilantro over the top and serve
16
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
17
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results