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Chiles Rellenos, an easy to follow step by step photo tutorial. Enjoy making these delicious stuffed poblano peppers with ground beef picadillo at home.
Course Beef
Cuisine Mexican


Ingredients for the Picadillo

  • 2 Tablespoons of vegetable oil
  • 1 pound of ground beef
  • 1 cup of finely diced carrots about 2 medium carrots
  • 1 cup of finely diced potatoes about 2 small potatoes
  • ½ Large onion finely chopped
  • 2 garlic cloves minced
  • 2 medium tomatoes coarsely chopped
  • ½ cup of water
  • ½ teaspoon of ground cumin
  • salt and pepper to taste
  • 1 cup of green peas

For the Chiles

  • 6 Medium size poblano peppers roasted cleaned and seeds
  • About ¾ cup of flour
  • 4 eggs separated
  • ½ teaspoon of salt
  • About 1 cup of oil or more to fry the stuffed peppers


  • Chiles Rellenos: Place a skillet over a medium-high heat. Add oil to warm and add the ground meat to cook breaking down the lumps that form. About 5 minutes. Add the onion and garlic until slightly translucent. Add the carrots and keep cooking for about 5 more minutes. After that time add the potatoes to cook stirring frequently.
  • While the meat and vegetables are cooking, place the tomatoes and water in the blender process to form a puree. Add this tomato puree to the skillet and stir in the rest of the ingredients. Simmer until vegetables are cook and liquid has reduced and very little remains. In case the liquid has reduced before the vegetables are cooked add some more water during the cooking process. Cool before stuffing the peppers.
  • Once your peppers are clean and seed removed dry them with a paper towel. Gather all your ingredients for the final preparation.
  • Stuff the pepper using a spoon being careful not to overstuff or the fill will spill while frying it.
  • In a large frying pan heat the oil. The oil should be about ¾ in. deep. While the oil heats beat the egg whites until they form stiff peaks and then stir in the yolks one by one while beating until you have a fluffy batter season with salt.
  • Spread the flour on a large plate and coat the peppers lightly, one by one. Shake off any excess of flour. Making sure they do not open while doing this step.
  • Once the peppers are covered with the flour, dip into the beaten eggs making sure it is well coated.
  • Carefully place the peppers in the hot oil, do not overcrowd the skillet. Fry each side until it gets a deep golden color. It will take a few minutes on each side. It takes practice to master this step, use a large spatula to help you turn the peppers gently. Place the pepper on a paper towel to absorb the oil.


* Raisins, olives, and capers also added by some cooks to make a richer dish.
* This picadillo recipe will be enough to prepare 8 stuffed poblano peppers, but you will love the leftover to prepare a nice sandwich or burrito for tomorrow’s lunch.
* If your family is a small one like mine, go ahead and make the 6 peppers any way or 8. If you are going to all this trouble of making them, then why settle for half the recipe? They taste great the next day as well when you give them a little reheating in the microwave. (I know: that evil machine!)
* Do not buy large poblano peppers, especially if this is your first time making them, it is not easy to handle them while frying and they lack flavor. You can now find them at farmer markets.