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My picadillo mixture has had time to cool down just a little bit and that is what you
want cause we're going to add the cheese to it. We don't want the cheese to melt just
yet and remember that queso fresco that we crumbled. We are going to add probably about
2/3 of this mixture back into our picadillo mixture. Remember we're going to save some
for our garnish. Again I'm going to fold this in. I'm going to be very careful not to break
up my potatoes that I've gotten here. One of the things we've made this dish so many
times at home. One of the things you want to be careful with is you want to make sure
that if for some reason your mixture has a lot of liquid to it. This does not. If you
don't get a chance to cook out all of your liquid or most of it, you want to go ahead
and drain it. That's okay to do. Just place it in a colander with a bowl underneath and
go ahead and place your mixture into that. That way you can get some of that moisture
off. The reason why we want to do this is cause we don't want a lot of moisture and
stuff seeping out of our poblano pepper. We want it to be nice and tight. The cheeses
are also going to help with that. It's going to bind it and make it kind of a firmer mixture
so it's easier to eat.