Mexican cuisine · Vegetable Dishes

Chiles Rellenos de Picadillo Vegetariano

Poblano chiles filled with a sweet-savory vegetable picadillo of carrot, potato, raisins, and almonds.

Ingredients · for 4 servings

• 8 poblano chiles
• 3 potatoes
• 3 carrots
• 400 g tomatoes
• 1 white onion
• 3 cloves garlic
• 80 g raisins
• 60 g almonds
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 4 tbsp sunflower oil
• Salt, pepper

Instructions

1. Char the poblano chiles over an open flame or under the broiler for 8-10 min. until blackened all over, sweat covered for 10 min., peel, and slit lengthwise; remove the seeds, leaving the stem on.
2. Peel the potatoes and carrots and dice into 5 mm cubes, roughly chop the almonds, and peel, seed, and dice the tomatoes.
3. Heat the oil in a wide skillet and sauté the finely chopped onion with the garlic for 4 min. until translucent, then add the potato and carrot cubes and fry over medium heat for 8 min.
4. Toast the cinnamon and cumin for 1 min., stir in the tomatoes, and braise everything uncovered for 10-12 min. until the vegetables are soft and the mixture is almost dry.
5. Fold in the raisins and almonds, season generously with salt and pepper, and let the picadillo cool for 10 min. so it's easy to stuff.
6. Fill the chiles generously, place in an oiled baking dish, and warm through in a preheated oven at 180°C (top/bottom heat) for 15 min., then serve hot.