Picadillo Chiles Rellenos/ Paleo & Whole30

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I love finding ways to make healthier versions of classic dishes. This is Chille Relleno’s turn. I still remember my mom and my aunts in the kitchen whipping egg whites and frying dozens of Chiles Rellenos. Like most of Mexican families, mine is quite large so, to feed a whole army of aunt, uncles and cousins took at least four wonderful cooks and a lot of patience. After all that work the Chiles Rellenos were devoured in minutes! And all was left was a dirty kitchen and a pile of dirty dishes because let me tell you this, we never ate on pepper plates. And those lovely ladies never complain about the work because all of it was made out of love for food and the Familia ( All 64 members of it).

Anyway, back to meal. This is healthier but not less delicious version of Chiles Rellenos. These Poblano peppers are stuffed with delicious Picadillo (ground beef and Potatoes) and served over a bed of tomato sauce. That’s it. It is a very simple dish but the flavors are amazing.

I have made Chicken Chile Rellenos before and added step by step picture of the cooking and cleaning process of the Poblano Pepper. You can find all the details in this link below. http://marisolcooks.com/2019/03/04/chiles-rellenos/

Find the recipe for my Picadillo Chiles Rellenos, below!


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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