Picadillo-Stuffed Poblano Peppers Recipe

Latin American picadillo contains ground beef, tomatoes, and diced potatoes. Picadillo, like European corned beef, is a hash that can be eaten for breakfast or fill tacos and gorditas. 

4 large poblano peppers ¼ cup olive oil 1 Russet potato, peeled and diced ½ pound ground beef 6 ounces chorizo 1 yellow onion, diced 3 cloves garlic, minced 1 ear of corn, shucked (about ½ cup corn) 1 (15-ounce) can tomato sauce 1 tablespoon chili powder 2 teaspoons smoked paprika Salt, to taste 1 cup shredded queso Oaxaca ¼ cup pepitas, for topping 1 tablespoon red pepper flakes, for topping



Place poblano peppers on foil-lined baking sheets. Roast peppers 5 inches under the broiler for 5 minutes until slightly charred. 

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Roast peppers for 5 more minutes until lightly charred on other side. Put peppers in a bowl and wrap with plastic. 

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Let steam 10 minutes. Set oven to 350 F. Heat oil in a deep skillet on medium. Fry potatoes for 10 minutes until golden brown and soft. 

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Add the beef and cook it until it is browned, breaking it up with a wooden spoon as you do so. 

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Stir in the chorizo, using a wooden spoon to break it up, and continue to cook it until it is browned. 

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Stir in onion and garlic for 2 minutes until fragrant. Stir in corn, tomato sauce, chili powder, paprika, and salt. 

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Simmer then lower heat. Remove the pepper skins while the picadillo thickens. 

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Pepper tops and seeds are removed to create filling boats. Arrange peppers in baking dish. Overfill peppers with picadillo. 

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Put Oaxacan cheese on top. Bake for 10 minutes to melt the cheese. To serve, add pepitas and red pepper flakes.

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