Chili Relleno Picadillo

by on October 6, 2014 » Add the first comment.
Print Friendly, PDF & Email

Red, green, white – Mexican flag

Sauté butternut squash and carrots in EVOO
Diced red potato
Walnuts, almonds and pecans or chicken or pork
Chopped onion
Green olives, apples, garlic
Cumin, oregano, brown sugar, salt and pepper
Dried apricots or raisins, cinnamon, allspice
Tomatoes and white wine

Add walnuts to boiling water
Cook 5 minutes, drain and rub skin off w/ paper towel
. Set aside
Heat heavy cream to light boil
Add splashes of white wine
Cream cheese, corriander, salt, garlic, chiloula
Add nuts and finish in a blender

Break seeds out of pomegranate . Set aside

Tomatillo Sauce
Cook tomatillo, onion, tomato
Blend until still a bit rough

Rub poblanos with oil
Blacken and remove skin
Slice open and remove seeds and vein

Stuff with string cheese (quesa oxaca)
Goat cheese
Cooked Picadillo

Put into baking dishes . Bake at 350° 30-40 minutes
Add hot tomatillo sauce
Pour hot cheese sauce over top
Sprinkle with seeds
Garnish with tomato wedge and cilantro sprig


Find more like this: Grandpa's Use Only

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.