Oven-baked skillet chile rellenos with picadillo
Cooking Con Claudia · ♥ 2.8K likes · 54.5K views · 6 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¼ whole onion
- 1½ tsp beef bouillon
- ¼ cup carrots
- 3 whole roma tomatoes
- 3 whole chile chipoles
- 2 cloves garlic cloves
Blend the tomatoes, onion, chipotles, garlic and beef bouillon with 3/4 cup water until smooth.
- ¾ cup water
Heat the skillet over medium-high heat, add the ground beef and break it up.
- 1 lb ground beef
- 2 whole small potatoes
Add the potatoes and the seasonings, mix and cook 5 minutes; remove any grease.
- salt
Reduce the heat to medium and let the sauce reduce about 10 minutes, until the potatoes are soft. Turn off and let the picadillo cool a few minutes.
Set the oven to 425 and put the empty skillet in it to heat.
- 5 whole chile poblano
Roast and peel the poblanos, cut a slit in each and stuff with the picadillo.
- 5 whole eggs
- 2 tbsp milk or heavy cream
Separate the room-temperature eggs; mix the yolks with 2 tablespoons milk or heavy cream.
- salt
Season the whites with a little salt and beat with a hand mixer on high (she says about five minutes; hers were ready at three) until they do not fall when the bowl is turned over.
- butter
Remove the hot skillet, grease it with butter, spread in the egg batter evenly and lay the stuffed poblanos on it, adding more filling if needed.
- queso the Oaxaca
Top with Oaxaca cheese and bake 18 to 20 minutes, until a toothpick comes out clean; cool about five minutes.