Picadillo-Mexican

With Cheese-stuffed Anaheim Peppers

This is not the traditional Mexican picadillo or the traditional Mexican chile relleno. 

The Anaheim peppers are hanging on the plant calling to be picked but I could not think of what to do with them yet and the thought of all the trouble making chile relleno and making all the side dishes to go with it just didn’t interest me.  I picked the peppers anyway.  Then I thought combining them, sort of a casserole but not really.

Ingredients for the picadillo: (Servings for 3 to 4)

• 1 lb. or less, lean ground beef
• ½ onion, minced
• 2 cloves garlic smashed and chopped
• 2 cups diced tomatoes (about 2 large Roma tomatoes)
• 1 fresh jalapeno pepper, seeded and minced
• 3/4 tsp. salt
• ½ tsp. dried oregano
• 2 Bay leaves
• ½ tsp. ground cumin (optional)
• ½ tsp. Paprika (optional)
• 1 medium size potato, diced or 1 cup cooked rice or none (optional)
• salt and pepper to taste
• 1 cup water or beef broth
• oil for cooking
• 4 or 6 Anaheim peppers
• Shredded cheese, Mexican combination or Monterey Jack and/or Cheddar

Prep the Anaheim peppers or Poblano peppers if using:

Start with skinning the Anaheim peppers.  Heat up the charcoal grill and grill the peppers until the skin blisters or charred all around.  Place them in a plastic bag, close it and let it stand for a few minutes to sweat the peppers.  Wear gloves.  When cooled, you can peel the skins off easily.  Make a slit but leave the stems and pull the seeds including the membrane, careful not to tear the pepper. Set aside.

The lazy method is to burn the skins on a gas stove. But be careful.

To make the picadillo:

Heat a couple of tablespoons of oil in a large skillet.  Saute onions until a little shiny then add the garlic and continue to saute for a minute or two.  Add the tomatoes and stir for a minute or two, crushing them as you go.  Add the ground beef.  Stir and try to separate them by stirring and pressing.  When the ground beef is no longer pink, add 1 cup water and wait till it boils.  Add the salt, bay leaves, oregano, jalapeno and cumin if using. Cover and simmer on medium-low for about 20 minutes stirring occasionally.  Add the potatoes, paprika and black pepper and continue to simmer until the potatoes are cooked (about 10 to 15 minutes) stirring occasionally.  Taste and adjust the salt seasoning.  Sprinkle with the paprika and black pepper. 

Lower heat to low.  Lay the peppers on top of the meat, open each one and stuff with the cheese.  Cover and heat on low heat until the cheese are melted.

An alternative to this is to layer the peppers on the bottom of a baking dish. Spoon a layer of cheese on top of peppers then the picadillo and another layer of cheese and bake in the oven at 350 deg. F for about 20 minutes or until cheese is melted. 

You can use cooked rice instead of potatoes.  Or you can also eat the picadillo with rice without the peppers. 

I only did it this way to save steps and effort because I had the Anaheim peppers but it was surprisingly good that’s why I am writing the recipe. 

I also have Poblano peppers growing in the garden and I will use them next time.

Or you can use the picadillo to make Tostadas like in the picture below.     

Crisp some corn tortillas on a greased hot, heavy skillet. Lay them on a plate and put some picadillo on them and some pico de gallo. Accompany with Mexican rice and refried beans as sides. You may also add shredded cheese and some sour cream.