Classic pork picadillo-stuffed chiles in tomato broth (Chiles rellenos de picadillo en caldillo de jitomate) from Mexico One Plate At A Time (page 196) by Rick Bayless

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Alowishs on April 02, 2016

    (on page 196) I wanted to make chile rellenos and knew Rick would help me out. Maybe I was having an off day or maybe the editing on this recipe could have been written more smoothly, but I chose to reference it rather than follow it. It was too difficult, so I made it up. Ended up putting in center: 2/3 C tomato sauce - sliced 2 grilled tomatoes with skin removed 2 T tomato paste 2 C pepper jack 1/2 C herb chèvre 1/2 C finely chopped scallion/onion/green onion/garlic salt to taste This was for 5 poblano chiles. Used Rick's bread batter. REALLY GOOD - definitely whip egg whites.

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