Chile relleno de picadillo

Method

1. 1 Grill poblano peppers directly over a flame for 8 minutes until the skin is evenly charred, then cover tightly for 10 minutes and peel.
2. 2 Make a lengthwise cut and remove the seeds, leaving the stem intact so the chili pepper doesn't burst open when fried.
3. 3 Sauté the minced pork with onions, tomatoes, raisins, almonds, and cinnamon for 12 minutes to make the picadillo filling.
4. 4 The sweet and savory filling with raisins and cinnamon is what distinguishes the picadillo version from the cheese-stuffed version.
5. 5 Stuff the chili peppers with the filling, then secure with a toothpick and roll them in a very thin layer of flour.
6. 6 Beat the egg whites until stiff peaks form, mix in the egg yolks, then dip in the chili peppers and deep-fry at 170 degrees for 4 minutes.

With an appliance

• Air fryer 1 hr 36 min

  Replace step 6: thoroughly spray the egg mixture around the stuffed peppers, then air fry at 190 degrees for 11 minutes, flipping gently at the 7th minute to ensure the egg coating is golden brown and the filling is evenly heated.