{"id":6193,"date":"2025-02-22T11:22:12","date_gmt":"2025-02-22T11:22:12","guid":{"rendered":"http:\/\/isticharati.ma\/?p=6193"},"modified":"2025-02-22T11:22:12","modified_gmt":"2025-02-22T11:22:12","slug":"chiles-rellenos-de-picadillo-stuffed-peppers-%f0%9f%87%b2%f0%9f%87%bd%f0%9f%94%a5","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=6193","title":{"rendered":"Chiles Rellenos de Picadillo (Stuffed Peppers) \ud83c\uddf2\ud83c\uddfd\ud83d\udd25"},"content":{"rendered":"

\"\"<\/p>\n

\ud83d\uded2 Ingredients:<\/strong><\/h1>\n

For the Stuffed Peppers:<\/strong><\/h4>\n

10 large jalape\u00f1os or poblanos<\/strong><\/p>\n

1 lb ground beef or shredded chicken<\/strong><\/p>\n

1 small potato, diced<\/strong><\/p>\n

1 carrot, diced<\/strong><\/p>\n

\u00bd cup raisins (optional, for sweetness)<\/strong><\/p>\n

\u00bd cup chopped almonds (optional, for crunch)<\/strong><\/p>\n

\u00bd onion, finely chopped<\/strong><\/p>\n

2 cloves garlic, minced<\/strong><\/p>\n

1 tomato, finely chopped<\/strong><\/p>\n

\u00bd tsp ground cumin<\/strong><\/p>\n

\u00bd tsp black pepper<\/strong><\/p>\n

\u00bd tsp salt<\/strong><\/p>\n

1 tbsp vegetable oil<\/strong><\/p>\n

For the Egg Batter:<\/strong><\/h4>\n

4 eggs, separated<\/strong><\/p>\n

\u00bd cup all-purpose flour<\/strong> (for coating)<\/p>\n

1 cup vegetable oil (for frying)<\/strong><\/p>\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n

\"\"<\/p>\n

\ud83d\udc69\u200d\ud83c\udf73 Instructions:<\/strong><\/h1>\n

1\ufe0f\u20e3 Prepare the Peppers:<\/strong><\/h3>\n

Roast<\/strong> the peppers over an open flame or under a broiler until the skin is blistered.<\/p>\n

Place them in a plastic bag for 5 minutes<\/strong> to steam, then carefully peel off the charred skin.<\/p>\n

Make a small slit<\/strong> down one side and remove seeds and veins<\/strong> (for a milder heat).<\/p>\n

2\ufe0f\u20e3 Make the Filling (Picadillo):<\/strong><\/h3>\n

Heat oil<\/strong> in a pan and saut\u00e9 onion and garlic<\/strong> until fragrant.<\/p>\n

Add ground beef or shredded chicken<\/strong>, cook until browned.<\/p>\n

Stir in potatoes, carrots, tomatoes, raisins, almonds, cumin, salt, and pepper<\/strong>.<\/p>\n

Simmer for 10 minutes<\/strong>, until vegetables are soft.<\/p>\n

Stuff each pepper<\/strong> with the filling and set aside.<\/p>\n

3\ufe0f\u20e3 Prepare the Egg Batter:<\/strong><\/h3>\n

Separate egg whites and yolks<\/strong>.<\/p>\n

Beat the whites<\/strong> until stiff peaks form, then gently fold in yolks<\/strong>.<\/p>\n

4\ufe0f\u20e3 Fry the Chiles Rellenos:<\/strong><\/h3>\n

Heat oil<\/strong> in a frying pan over medium heat.<\/p>\n

Dredge each stuffed pepper in flour<\/strong>, then dip into the egg batter<\/strong>.<\/p>\n

Fry until golden brown, turning carefully.<\/p>\n

Drain on paper towels.<\/p>\n

5\ufe0f\u20e3 Serve & Enjoy!<\/strong><\/h3>\n

Serve with rice, salsa, or refried beans<\/strong> for a complete meal.<\/p>\n

Would you try these crispy, stuffed, and flavorful Chiles Rellenos?<\/strong> \ud83d\udd25\ud83c\udf36\ufe0f\ud83c\uddf2\ud83c\uddfd<\/p>\n","protected":false},"excerpt":{"rendered":"

\ud83d\uded2 Ingredients: For the Stuffed Peppers: 10 large jalape\u00f1os or poblanos 1 lb ground beef or shredded chicken 1 small potato, diced 1 carrot, diced \u00bd cup raisins (optional, for sweetness) \u00bd cup chopped almonds (optional, for crunch) \u00bd onion, finely chopped 2 cloves garlic, minced 1 tomato, finely chopped \u00bd tsp ground cumin \u00bd […]<\/p>\n","protected":false},"author":1,"featured_media":6195,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6193","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6193","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6193"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6193\/revisions"}],"predecessor-version":[{"id":6196,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6193\/revisions\/6196"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6195"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}