Picadillo Stuffed Chiles Jalapeño


This is what I like to call an easy recipe that will have your guests thinking you were in the kitchen for countless hours. These chiles are the perfect twist to the typical appetizers that will knock your pants off. Just remind your guests that chiles jalapeños can be spicy. Happy cooking my friends! Don’t forget to tag me at #DeLaLuz

Marcela

Picadillo Stuffed Chiles Jalapeño

(Serves 4 to 6)


Ingredients for chiles:

  • Vegetable oil, enough for frying

  • 16 jalapeño chiles

  • Ingredients for tomato sauce:

  • 2 tomatoes, cored

  • 1/4 of a white onion

  • 3 garlic cloves

  • Salt to taste

  • 1 tablespoon vegetable oil


Ingredients for tomato sauce:

  • 2 tablespoons vegetable oil

  • 1 baby red potato cut into 1-inch cubes

  • 1 carrot, peeled, and cut into 1-inch cubes

  • 1/4 cup white onion, small dice

  • 2 garlic cloves, finely minced

  • 1 pound ground beef

  • 1/2 cup raisins

  • Salt to taste

  • Pepper to taste


Directions


For chiles, heat oil in a large sauté pan. Fry chiles for about 4 minutes per side or until golden in color. Remove from heat and drain off excess oil using a paper towel. Once chiles have cooled, using a paring knife, cut a T on the top part of the chile. Using a small spoon, clean chile by removing seeds and veins from the inside, making sure not to break the chile.


For tomato sauce: place tomatoes, onion, and garlic in a medium pot filled with water. Bring to a boil and turn off heat. Let cool. Once cooled, process in a blender until smooth. Season to taste with salt. Heat vegetable oil in a medium sauce pan, add tomato sauce and cook for about 10 minutes, or until bright red.

Preheat oil in a large heavy sauté pan, and cook potatoes until golden in color and crisp. Remove from heat. Cook carrots, onion, and garlic for about 5 minutes or until fragrant. Add beef and sauté until fully cooked. Add raisins and potatoes. Let cook for about 10 minutes or until beef is fully cooked. Season to taste with salt and pepper. Divide mixture evenly among chiles. Serve immediately onto a platter.


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