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Baked Chile Rellenos with Picadillo Recipe

Baked Rellenos with Picadillo Recipe

Adore Chile Rellenos but don’t always have the time to go through the whole production of roasting and frying? This Baked Chile Rellenos with Picadillo Recipe is quick and delicious. Perfect for a weeknight dinner.

Chile en Nogada is of the most beloved dish in Puebla (the city where the battle between the French and the Mexican army was fought) i.e. Cinco de Mayo city. Though I love chile en nogada and though I try to keep the recipes on the blog as authentic as possible It’s a family food blog and I need food that works in my house. Chile En Nogada is absolutely delicious but not something my littles can truly appreciate yet. Though they do loved fried anything. Nogada is the creamy walnut sauce that goes on top of the fried chile.

Baked Chile Rellenos

BTW, I’m not frying the poblanos either. I know. Sorry but it’s a weeknight and I needed to keep it delicious and simple. I already had picadillo in my fridge and on a week night this is actually a great meal. It was much quicker to char the poblano, stuff it with picadillo and toss it into the oven. When made like this, the dish takes absolutely no time.

This baked Chile Rellenos with Picadillo recipe is a compromise that works for everyone. If you want to make this recipe more complete add some additional veggies to your picadillo.

Baked Chile Rellenos with Picadillo Recipe

Makes 4 servings


  • 2 cups picadillo (picadillo recipe)
  • 4 poblano peppers
  • 1 cup Monterey Jack Cheese or Mexican Crema (optional)

Tools: baking sheet, kitchen shears


Preheat oven to 425 degrees

Place poblano on a baking sheet on the top rack in oven. Flip occasionally with tongs until until charred on all sides. (6 – 8 minutes in total)

Baked Chile Rellenos

Reduce oven heat to 350 degrees.

Allow poblano to cool and remove charred outside skin.

Cut a slit in the top of the poblano.

Remove all seed (rinse under water to help remove all the seeds)

Carefully stuff poblano with 1/2 cup of picadillo mixture.

If adding cheese, add 1 to 2 tablespoons of cheese.

Place stuffed poblano back on baking sheet and into oven.

Cook on the middle rack for an additional 10 minutes.

Serve with yellow rice and avocado and tomato salad. This recipe is the perfect additional to your Cinco de Mayo dinner. More authentic than nachos and just as tasty. You are having a Cinco de Mayo dinner right?

Are you you hungry? So get your family or friends together and have a Cinco de Mayo party. Don’t forget to send me one too.



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