Picadillo Cheese Chile Rellenos: A Comforting Delight

Name: Picadillo Cheese Chile Rellenos: A Comforting Delight
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 4 large poblano peppers; 1 cup shredded cheese; 1 pound ground beef; 1 onion, chopped; 2 cloves garlic, minced; 1 can diced tomatoes; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; 2 tablespoons olive oil

By:

Christina R. Jones

October 1, 2025

This image was generated using artificial intelligence to illustrate the appearance of the recipe.

Jump to Recipe·Print Recipe

Oh, let me tell you about my love for picadillo cheese chile rellenos! This dish is one of those comforting meals that feels like a warm hug on a plate. The savory flavors of the seasoned ground beef filling, combined with the creamy melted cheese, create a heavenly experience that dances on your taste buds. Every time I make these stuffed poblano peppers, I can’t help but think of family gatherings where the aroma fills the air, drawing everyone to the kitchen with smiles on their faces.

picadillo cheese chile rellenos - detail 1

In Mexican culture, chile rellenos hold a special place, often gracing tables during celebrations and family feasts. The beauty of this recipe lies not only in its deliciousness but also in its ability to bring people together. The process of roasting and stuffing the peppers feels almost ritualistic, as if I’m sharing a piece of my heritage with everyone around me. Trust me, the first bite of these picadillo cheese chile rellenos will have you craving more! Whether you’re having a cozy dinner at home or hosting friends, this dish is sure to impress and satisfy. So, roll up your sleeves and let’s dive into this tasty adventure together!

Ingredients List

Gathering the right ingredients is key to making these delicious picadillo cheese chile rellenos. Here’s what you’ll need:

4 large poblano peppers: These are the stars of the show! Choose firm, shiny peppers for the best flavor.
1 cup shredded cheese: Use your favorite cheese—whether it’s Monterey Jack, cheddar, or a spicy pepper jack, it adds that creamy goodness.
1 pound ground beef: This will be the hearty filling, so look for lean ground beef for a balanced dish.
1 onion, chopped: A sweet onion adds great depth to the flavor. Feel free to use yellow or white onions!
2 cloves garlic, minced: Fresh garlic is a must for that aromatic kick.
1 can diced tomatoes: This adds moisture and a touch of acidity to the filling.
1 teaspoon cumin: This spice is essential for that warm, earthy flavor.
1 teaspoon paprika: It gives a gentle smokiness that beautifully complements the peppers.
Salt and pepper to taste: Always adjust these to suit your preference!
2 tablespoons olive oil: For sautéing the veggies and beef, bringing everything together nicely.

With these ingredients on hand, you’re ready to create a dish that’s bursting with flavor and warmth. Let’s get cooking!

How to Prepare picadillo cheese chile rellenos

Now that we’ve gathered our ingredients, let’s roll up our sleeves and dive into the delicious process of making picadillo cheese chile rellenos! Trust me, it’s easier than you might think, and the results are absolutely worth it. Here’s how to do it step by step.

Preparing the Peppers

This is where the magic begins! First, you’ll want to roast those beautiful poblano peppers. Preheat your oven to 400°F (204°C). Place the peppers directly on the oven rack or on a baking sheet and roast them for about 20-25 minutes, turning occasionally until they’re charred and blistered all over. Wow, the smell will already start to make your mouth water!

Once they’re nicely roasted, remove them from the oven and let them steam in a covered bowl for about 10 minutes. This steaming process makes peeling them a breeze! After they’ve cooled slightly, use your hands or a paper towel to gently peel off the skin. Don’t worry if a little bit of skin remains; it adds character! Next, carefully slice each pepper open and remove the seeds. Set them aside while we work on the filling.

Making the Picadillo Filling

Now, let’s get that flavorful filling going! Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, toss in the chopped onion and minced garlic. Sauté them for about 3-4 minutes until they’re soft and fragrant—oh man, this is where the kitchen starts to smell heavenly!

Next, add in the pound of ground beef and let it cook for about 5-7 minutes, breaking it up with a wooden spoon until it’s browned all the way through. Once the beef is cooked, stir in that can of diced tomatoes along with the cumin, paprika, salt, and pepper. Let everything simmer together for about 10 minutes, allowing those flavors to meld beautifully. You’ll want to taste and adjust the seasoning as you go—trust me, it’s important!

Stuffing and Baking the Peppers

It’s finally time to stuff those peppers! Grab the roasted poblano peppers and fill each one generously with the picadillo filling. Don’t be shy—pack it in there! Once each pepper is stuffed, sprinkle a good amount of shredded cheese on top. I like to use a mix of cheeses for extra flavor, but you can stick with your favorite.

Now, place the stuffed peppers in a baking dish, and if you have any leftover filling, you can spoon it around the peppers for good measure. Bake them in the preheated oven at 375°F (190°C) for about 20 minutes, or until the cheese is bubbly and golden. You’ll want to keep an eye on them to make sure they don’t overcook. When they come out, the whole kitchen will be filled with mouthwatering aromas, and I guarantee you’ll be counting the seconds until you can dig in!

Why You’ll Love This Recipe

There are so many reasons to fall in love with picadillo cheese chile rellenos, and I can’t wait to share them with you! Here are just a few highlights that make this dish a real winner:

Incredible Flavor: The combination of savory picadillo filling and melty cheese inside perfectly roasted poblano peppers creates a flavor explosion that’s simply irresistible!
Comfort Food: These stuffed peppers remind me of family gatherings and cozy dinners, making them the ultimate comfort food that warms your heart and soul.
Easy to Prepare: While they look impressive, making picadillo cheese chile rellenos is straightforward and doesn’t require any fancy techniques. If I can do it, so can you!
Customizable: Feel free to switch up the spices, cheese, or even the meat! This recipe is super flexible, allowing you to make it your own.
Healthy Ingredients: Packed with protein from the beef and vitamins from the peppers, this dish is not only delicious but also nutritious. Plus, it’s gluten-free!
Perfect for Meal Prep: These chile rellenos reheat beautifully, making them a fantastic option for meal prep. You can enjoy them throughout the week!

Trust me, once you give this recipe a try, you’ll be hooked! It’s not just a meal; it’s an experience that brings joy to your table.

Tips for Success

To ensure your picadillo cheese chile rellenos turn out perfectly every time, here are some handy tips I’ve gathered from my kitchen adventures. Trust me, these little nuggets of wisdom can make a big difference!

Choose the Right Peppers: Look for firm, shiny poblano peppers without any blemishes. They should feel heavy and have a nice sheen—this means they’ll be flavorful and juicy!
Don’t Rush the Roasting: Take your time roasting the peppers until they’re well-charred. This step enhances their flavor and makes peeling a breeze. Remember, patience is key!
Keep the Filling Balanced: When making the picadillo filling, taste as you go! Adjust the seasonings based on your preference. If you like a little kick, don’t hesitate to add some chili powder or diced jalapeños.
Let the Filling Cool: After cooking the filling, let it cool slightly before stuffing the peppers. This prevents the cheese from melting too quickly and ensures it retains that delightful gooeyness!
Pack Them Generously: When stuffing the peppers, don’t be shy! Fill them well to ensure every bite is packed with flavor. Use a spoon to really push that filling in there.
Watch the Baking Time: Keep an eye on your stuffed peppers in the oven. The cheese should be bubbly and slightly golden, but don’t leave them in too long, or the peppers may become mushy.
Serve with Fresh Sides: Pair your chile rellenos with a light salad, rice, or even some warm tortillas. It balances out the richness and makes for a complete meal!
Store Leftovers Properly: If you have any leftovers, let them cool completely before storing them in an airtight container in the fridge. They’ll reheat beautifully in the oven or microwave!

By following these tips, you’ll set yourself up for success and create a dish that impresses everyone at the table. Happy cooking!

Serving Suggestions

When it comes to enjoying picadillo cheese chile rellenos, the right sides can truly elevate the meal! I love serving these stuffed peppers with a light, zesty Mexican salad that features fresh greens, diced tomatoes, avocado, and a squeeze of lime. It adds a refreshing crunch that complements the rich flavors of the rellenos beautifully.

Another favorite pairing is Spanish rice, which soaks up all those delicious juices and balances the meal perfectly. If you’re feeling a bit indulgent, a side of warm corn tortillas is a must! They’re perfect for wrapping around the rellenos or just for munching on as you enjoy the main dish. Trust me, these combinations make for a delightful and satisfying dinner that everyone will rave about!

Storage & Reheating Instructions

Leftovers of your delicious picadillo cheese chile rellenos are a wonderful thing, and knowing how to store and reheat them properly is the key to enjoying them again later! Here’s how I do it:

First off, let your stuffed peppers cool completely before storing them. This prevents condensation from forming inside the container, which can make them soggy. Once cooled, transfer the chile rellenos to an airtight container, layering them carefully if you have more than one. They’ll keep in the fridge for about 3-4 days, so no need to rush!

If you want to store them for longer, you can freeze the chile rellenos! Just wrap each stuffed pepper tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll last in the freezer for up to 3 months. Just make sure to label your bags with the date, so you know what’s what!

When it’s time to enjoy your leftovers, reheating them is a breeze. If they’re refrigerated, you can pop them in the microwave for about 2-3 minutes, or until heated through. But if you want that freshly baked texture, I recommend reheating them in the oven. Preheat your oven to 350°F (175°C), place the peppers in a baking dish, cover them with foil to retain moisture, and heat for about 15-20 minutes. Remove the foil for the last few minutes to let the cheese get that delightful bubbly golden finish.

And just like that, you’ll have your picadillo cheese chile rellenos tasting almost as good as the first day! Enjoy every last bite!

Nutritional Information

When it comes to enjoying picadillo cheese chile rellenos, it’s always good to know what you’re putting on your plate! Here’s the estimated nutritional breakdown for one stuffed pepper:

Calories: 400
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 800mg
Carbohydrates: 15g
Fiber: 4g
Sugar: 3g
Protein: 25g

Keep in mind that these values are approximate and can vary based on the specific ingredients you use. Feel free to adjust the recipe to suit your dietary needs—after all, cooking should be as flexible as it is delicious! Enjoy your meal, knowing it’s packed with protein and flavor!

FAQ Section

Got questions about picadillo cheese chile rellenos? Don’t worry, I’ve got you covered! Here are some common queries I’ve encountered while making this delightful dish:

Q1: Can I use other types of meat?
Absolutely! While ground beef is traditional, you can swap it for ground turkey, chicken, or even a plant-based meat substitute if you’re looking for a lighter or vegetarian option. Just adjust the cooking time as needed!

Q2: What if I can’t find poblano peppers?
No worries! If poblano peppers are hard to find, you can use other mild peppers like Anaheim or even bell peppers. Just keep in mind that the flavor will vary slightly, but they’ll still be delicious!

Q3: Can I make these ahead of time?
Definitely! You can prepare the filling and stuff the peppers a day in advance. Just cover them tightly and store them in the fridge. When you’re ready to bake, pop them in the oven and enjoy that fresh-out-of-the-oven goodness!

Q4: How spicy are these chile rellenos?
The heat level really depends on the poblanos you choose and any additional spices you opt to include. Poblano peppers are generally mild, but if you’re sensitive to spice, you can always remove the seeds and membranes. If you love heat, feel free to add some diced jalapeños or a pinch of cayenne pepper to the filling!

Q5: How should I store leftovers?
Leftovers can be stored in an airtight container in the fridge for about 3-4 days. If you want to keep them longer, freeze them as I mentioned earlier. Just make sure to let them cool completely before packaging!

Q6: Can I make these vegetarian?
Absolutely! Just skip the meat and load up on veggies instead. You can use sautéed mushrooms, zucchini, or even black beans for a hearty filling. Add some extra spices and you’ll have a fantastic vegetarian version!

Hopefully, these answers help you feel more confident in making picadillo cheese chile rellenos. If you have more questions, feel free to reach out—I’m here to help you make this dish a success!