Picadillo Poppers Recipes

PICADILLO

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the ground beef and chorizo sausage. Cook and stir until no longer pink, about 10 minutes.
• Drain off some of the grease, and stir in the onions and bell pepper. Cook until soft, then add the garlic. Season with cumin, chili powder, oregano, paprika, cayenne and cinnamon. Cook and stir for about one minute to release the fragrance. Pour the tomatoes and beef stock into the pan, along with the sugar. Set the heat to low, cover, and simmer for 20 to 30 minutes.
• Stir the raisins, olives, capers and vinegar into the pan, and simmer uncovered for 5 minutes. Add the almonds and lime juice, and cook until they are heated, then serve.

PICADILLO STUFFED PEPPERS

Steps:

• Preheat the oven to 400 degrees F.
• For the picadillo: Heat the oil in a large heavy skillet over medium-high heat. Add the ground beef and cook until browned, about 7 minutes. Add the olives, carrots, onions, raisins and 1 teaspoon salt and mix well to combine. Add the crushed tomatoes, bring to a simmer and simmer until the flavors are incorporated, about 10 minutes. Adjust the seasoning to taste with salt and pepper. Turn off the heat and set aside.
• For the bell peppers: In a small bowl, stir together the mozzarella, panko and cilantro. Season with salt and pepper.
• Put the bell pepper halves cut-side up on a baking sheet and season each with a pinch of salt. Use a large spoon to divide the picadillo evenly among the peppers. Bake until the filling is hot in the center and the peppers are tender, about 20 minutes.
• Remove the peppers from the oven and turn the broiler to high. Sprinkle the peppers with the panko and cheese mixture and broil until golden brown, 5 to 10 minutes.

PICADILLO POPPERS RECIPE - (4.6/5)

Steps:

• FILLING: In a large skillet, cook ground beef and onion over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in cooked rice, the 1 cup cheese, raisins, olives, and sherry. Set aside. Cut a lengthwise slit in one side of each jalapeño pepper to create a pocket, being careful not to cut the pepper in half. Cut a very small crosswise slit on both ends of the long slit, making an "L" shaped opening. Leave stem intact and use a small spoon to remove seeds and scrape out membranes. Spoon filling into peppers. Place filled peppers, slit sides up, in a greased grill basket or on a greased vegetable grilling pan. For a charcoal grill, grill peppers in basket on the rack of a covered grill directly over medium coals for 8 to 12 minutes or until peppers are crisp-tender and filling is heated through. For a gas grill, preheat grill. Reduce heat to medium. Place peppers in basket on grill rack over heat. Cover and grill as above. If desired, sprinkle grilled peppers with additional cheese. If you want a sauce to serve with these Mexican bites, thin one 8-ounce carton of sour cream with a little milk and stir in 1/2 cup ground toasted almonds or pecans, a squeeze of lime juice, and a pinch of ground cinnamon.

PICADILLO POCKETS

Steps:

• Heat the vegetable oil in a medium skillet over medium-high heat. Add the shallot, garlic and cinnamon and cook, stirring, about 1 minute. Add the beef, 1/4 teaspoon salt, and pepper to taste; cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add the tomato paste, chopped tomato, raisins and olives and cook, stirring, 2 more minutes. Season with salt and pepper. Let the mixture cool completely.
• Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. Step-by-step directions.
• Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.

CLASSIC CUBAN-STYLE PICADILLO

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
• Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
• Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
• Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.

PICADILLO SLIDERS

Steps:

• In a large cast-iron or other heavy skillet, heat oil over medium heat. Saute onion until translucent, 6-8 minutes; add garlic and cook 1 minute more. Add ground beef; cook until no longer pink, 6-8 minutes, breaking into crumbles; drain. , Add next 10 ingredients. Stir over medium heat until well blended. Reduce heat; simmer until sauce has thickened, 10-15 minutes., Spoon beef mixture on each roll (they may be juicy). Serve immediately.