Recipe courtesy of Patricio Sandoval
Show: Heat Seekers
Episode: Miami
Picadillo Chile Relleno
Total:
1 hr 10 min
Active:
15 min
Yield:
1 chile relleno
Level:
Easy
Total:
1 hr 10 min
Active:
15 min
Yield:
1 chile relleno
Level:
Easy

Ingredients

  • 2 serrano chiles, stemmed
  • 2 plum tomatoes
  • 3 cloves garlic, 1 whole and 2 finely chopped
  • 1/2 onion, diced
  • 6 ounces ground pork
  • 1 poblano chile
  • 2 plantains, peeled and diced
  • 3 tablespoons almonds, toasted
  • 2 tablespoons raisins
  • Kosher salt
  • 1 cup heavy cream
  • Freshly chopped cilantro, for garnish

Directions

Preheat the oven to 350 degrees F.

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.

Saute the remaining 2 garlic cloves and the onions in a skillet until browned, 2 to 3 minutes. Add the pork and cook until no longer pink, 2 to 3 minutes. Add the tomato/chile sauce to the pork mixture and heat through.

Meanwhile, place the poblano chile on the grill until its skin is blackened, 5 to 8 minutes. Remove the skin and seeds, keeping the pepper whole.

Saute half the plantains in a skillet until golden brown, 2 to 3 minutes and then add the pork mixture. Mix in the almonds, raisins and season with salt. Spoon the pork mixture into the poblano chile.

Put the chile in the oven and bake until heated through, 15 to 20 minutes.

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. Sprinkle with the cilantro over the top and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. 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.

Categories:

IDEAS YOU'LL LOVE

Green Chile Pork Burritos with Green, Green, Green...

Recipe courtesy of Bobby Flay

Oven Roasted Chile Relleno with Chipotle Asado Sauce

Eggplant and Manchego Filled Chile Relleno with Red Pepper-Balsamic Sauce

Recipe courtesy of Bobby Flay

Turkey Picadillo Sloppy Joes

Recipe courtesy of Marcela Valladolid

Stuffed Whitefish: Pescado Blanco Relleno

Recipe courtesy of Victor Valle|Mary Lau Valle

Relleno Negro (Black Turkey Stew)

Recipe courtesy of Chuck Hughes

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here