Chiles Rellenos De Picadillo
Platos Fuertes • Mexico
About Chiles Rellenos de Picadillo
Poblano peppers stuffed with ground beef and fruit picadillo, battered and fried
How to Make Chiles Rellenos de Picadillo (Traditional & Healthy Version)
Chiles Rellenos de Picadillo is a beloved classic in Mexican cuisine, celebrated for its vibrant flavors and festive presentation. This dish features roasted poblano peppers filled with a savory picadillo—a spiced ground meat mixture accented with tomatoes, raisins, olives, and aromatic herbs. Traditionally served at family gatherings and special occasions, Chiles Rellenos de Picadillo is as visually appealing as it is delicious. Originating from central Mexico, this recipe showcases the region’s use of bold spices, fresh produce, and creative culinary techniques. The taste is a harmonious blend of mild heat from the roasted chiles, the sweet and savory depth of the picadillo, and a light, fluffy egg batter. Our healthy version uses lean ground turkey (or beef), minimal oil, and bakes the chiles instead of frying, making it perfect for those tracking calories without sacrificing authentic Mexican flavors. This dish is an excellent choice for anyone seeking nourishing, protein-rich meals that offer a taste of Mexican tradition.
Ingredients(for 1 stuffed chile poblano per serving)
- 2 large Poblano peppers (fresh, whole)
- 200 grams Lean ground turkey or beef (preferably 93% lean)
- 1/2 cup Onion (finely chopped)
- 1/2 cup Tomato (finely chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Raisins (adds sweetness)
- 2 tablespoons Green olives (pitted and chopped)
- 1 tablespoon Almonds (toasted and chopped)
- 1/4 teaspoon Ground cinnamon (for warmth)
- 2 large Eggs (for batter (optional, see variations)) - optional
- to taste Salt and pepper (adjust per preference)
- 1 teaspoon Olive oil (for sautéing)
Instructions
- 1
Roast the poblano peppers directly over an open flame or under a broiler, turning until the skins are charred and blistered on all sides.
5 minutes
Place roasted chiles in a covered bowl to steam for easy peeling.
- 2
Once cool, gently peel off the charred skin, make a slit down one side, and carefully remove seeds and membranes without tearing the pepper.
5 minutes
Use gloves to avoid chili oil on your hands.
- 3
Heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent. Add ground turkey or beef, cooking until browned.
5 minutes
Break up the meat well for an even texture.
- 4
Stir in tomato, raisins, olives, almonds, cinnamon, salt, and pepper. Cook until the mixture is well combined and most moisture has evaporated.
5 minutes
Let the picadillo cool slightly before stuffing the peppers.
Why This Dish is Healthy
This healthy Chiles Rellenos de Picadillo recipe offers all the flavors of the traditional dish with fewer calories and less fat. By using lean protein and increasing the proportion of vegetables and nuts, it supports muscle health and satiety. Baking instead of frying preserves nutrients and reduces unhealthy oils, making it suitable for calorie-conscious and heart-healthy diets. It’s a satisfying way to enjoy authentic Mexican food guilt-free.
Chiles Rellenos de Picadillo is rich in protein from lean turkey or beef, and packed with fiber and vitamins thanks to fresh poblano peppers, tomatoes, onions, and almonds. Poblano peppers are high in vitamin C and antioxidants, while the addition of almonds provides healthy fats, magnesium, and vitamin E. Using minimal oil and baking instead of frying keeps the dish lower in saturated fat and calories, making it a balanced and nutritious option for lunch.
Pro Tips
- 💡Tip 1: Always roast and peel poblanos for maximum flavor and digestibility.
- 💡Tip 2: Let the filling cool before stuffing to prevent the chile from tearing.
- 💡Tip 3: Bake instead of frying for a lighter, healthier version without losing texture.
Storage & Serving
Store leftover chiles rellenos in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving. Chiles may be frozen before baking; thaw and bake when ready to eat.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 200.0 kcal |
| Protein | 11.0 g |
| Carbohydrates | 14.0 g |
| Total Fat | 12.0 g |
| Fiber | 2.0 g |
