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Picadillo Chile Relleno

Picadillo Chile Relleno
Picadillo Chile Relleno is a gluten free and primal main course. One portion of this dish contains around 49g of protein, 141g of fat, and a total of 2052 calories. This recipe serves 1. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. A mixture of onion, serrano chiles, kosher salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the raisins you could follow this main course with the Rice Pudding with Raisins and Cinnamon as a dessert.

Instructions

1
Preheat the oven to 350 degrees F.
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OvenOven
2
Place the serrano chiles and tomatoes on a very hot grill and cook until charred, 12 to 15 minutes. Stem the chiles an add to a blender with the whole garlic clove and blend until smooth.
Ingredients you will need
Whole Garlic ClovesWhole Garlic Cloves
Serrano PepperSerrano Pepper
TomatoTomato
Chili PepperChili Pepper
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BlenderBlender
GrillGrill
3
Saute the remaining 2 garlic cloves and the onions in a skillet until browned, 2 to 3 minutes.
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Whole Garlic ClovesWhole Garlic Cloves
OnionOnion
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Frying PanFrying Pan
4
Add the pork and cook until no longer pink, 2 to 3 minutes.
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PorkPork
5
Add the tomato/chile sauce to the pork mixture and heat through.
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TomatoTomato
Chili PepperChili Pepper
SauceSauce
PorkPork
6
Meanwhile, place the poblano chile on the grill until its skin is blackened, 5 to 8 minutes.
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Poblano PepperPoblano Pepper
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GrillGrill
7
Remove the skin and seeds, keeping the pepper whole.
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PepperPepper
SeedsSeeds
8
Saute half the plantains in a skillet until golden brown, 2 to 3 minutes and then add the pork mixture.
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PlantainPlantain
PorkPork
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Frying PanFrying Pan
9
Mix in the almonds, raisins and season with salt. Spoon the pork mixture into the poblano chile.
Ingredients you will need
Poblano PepperPoblano Pepper
AlmondsAlmonds
RaisinsRaisins
PorkPork
SaltSalt
10
Put the chile in the oven and bake until heated through, 15 to 20 minutes.
Ingredients you will need
Chili PepperChili Pepper
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OvenOven
11
Meanwhile, blend the remaining plantains with the heavy cream. Spoon the plantain sauce on the bottom of a plate and top with the chile relleno.
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Heavy CreamHeavy Cream
PlantainPlantain
Chili PepperChili Pepper
SauceSauce
12
Sprinkle with the cilantro over the top and serve.
Ingredients you will need
CilantroCilantro
DifficultyExpert
Ready In1 h, 10 m.
Servings1
Health Score72
Gluten FreeVery Healthy
DietsGluten FreePrimal
Dish TypesLunchMain CourseMain DishDinner
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