Recipe courtesy of Patricio Sandoval
Show: Heat Seekers
Episode: Miami
Print
Picadillo Chile Relleno
Total:
1 hr 10 min
Prep:
15 min
Cook:
55 min
Yield:
1 chile relleno
Level:
Easy
Total:
1 hr 10 min
Prep:
15 min
Cook:
55 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 a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Picadillo-Filled Empanadas

Recipe courtesy of Marite Acosta

Pastelitos de Carne (Picadillo-Filled Pastries)

Recipe courtesy of Ana Sofia Pelaez

Chile de Arbol Salsa

Recipe courtesy of Johnny Hernandez

Zesty Chile Tiger Prawns

Recipe courtesy of Ching-He Huang

Chocolate-Chile Cake

Recipe courtesy of Daisy Martinez

Garlic and Chile Roasted Dungeness Crabs

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Recipe courtesy of Tyler Florence

On TV

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Burgers, Brew & 'Que

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Late Nite Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here