Jalapeño Relleno De Picadillo Recipe

Cook the Meat

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

Add Garlic and Veggies

Stir in the minced garlic, green bell pepper, and diced tomato. Cook for another 3-4 minutes until the veggies are tender.

Brown the Beef

Add the ground beef to the skillet. Cook until browned, breaking it apart with a spatula, about 6-8 minutes.

Season the Mixture

Stir in the cumin, paprika, salt, and black pepper. Cook for an additional 2 minutes, then remove from heat and mix in the shredded cheddar cheese. Allow the mixture to cool.

Prepare the Jalapeños

While the filling cools, carefully slice the jalapeño peppers in half lengthwise and remove the seeds and membranes. Be sure to wear gloves when handling the peppers.

Prepare Breading Stations

Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Stuff the Peppers

Take a jalapeño half and fill it with the picadillo filling. Repeat with all jalapeños.

Bread the Jalapeños

Dredge each stuffed jalapeño in flour, dip into the beaten eggs, then coat with breadcrumbs.

Fry the Jalapeños

In a large frying pan, heat oil over medium-high heat. Once hot, carefully add the breaded jalapeños and fry until golden brown, about 3-4 minutes per side. Drain on paper towels.