"Boricua Style Puerto Rican Picadillo is the heart of this fun recipe"
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Yields1 ServingPrep Time25 minsCook Time30 minsTotal Time55 mins
One Day Ahead
1lbPuerto Rican Picadillo, cooked, drained from liquidYou probably won't use it all
¼cupCandied Hot Hatch Chile Slices
Day Of
½cupOnion, diced small, sautéed in olive oil and Goya Adobo Caliente until just soft
1bag Ore-Ida Extra Crispy Frozen Tater Tots, about 32 per dish
Goya Sazón con Azafrán
Bolner’s Fiesta Pico de Gallo con Límon
⅓cupGoya Sofrito
2cupssharp cheddar cheese, grated thick
scallions, to garnish
⅔cupCremé Fraiche
24X7" Ceramic Ramekins
NOTES:
1
You can certainly make this all at once, but the Puerto Rican Picadillo is much better if prepared a day in advance and reheated and strained again.
As well is the Candied Hot Hatch Chiles. Of course, to make it simpler, just use a jar of Candied Jalapeños or the like. But you’ll love the Hatch peppers that way.
DIRECTIONS:
2
Day Of: Preheat over to 350°. Pam ceramic ramekins. Line sheet pan with foil and place Bradley rack on top.
3
In a small skillet, sauté onions in olive oil with SPG to taste, add Goya Adobo Caliente. Sauté until just soft. Strain off liquids well. Set aside.
4
Place frozen tots standing upright in dish. Season over the top with Goya Sazón and Pico de Gallo con Límon. Bake for 20 minutes. Remove from oven.
5
Now layer thin layer of sautéed onions on top of the tots.
6
Next layer Picadillo, gently mashing down to get as much meat on as possible. But not too hard.
7
Next layer are the chiles.
8
Now comes the Sofrito, cover well.
9
Finish with as much cheese as you can get on each dish.
10
Place ramekins on racked sheet pan and heat for 5 minutes, until heated through and cheese is melted.
11
Remove, garnish with scallions. let rest 5 minutes.
12
A must! Serve with homemade thick Cremé Fraiche or kids will love it with ketchup.
1lbPuerto Rican Picadillo, cooked, drained from liquidYou probably won't use it all
¼cupCandied Hot Hatch Chile Slices
Day Of
½cupOnion, diced small, sautéed in olive oil and Goya Adobo Caliente until just soft
1bag Ore-Ida Extra Crispy Frozen Tater Tots, about 32 per dish
Goya Sazón con Azafrán
Bolner’s Fiesta Pico de Gallo con Límon
⅓cupGoya Sofrito
2cupssharp cheddar cheese, grated thick
scallions, to garnish
⅔cupCremé Fraiche
24X7" Ceramic Ramekins
Directions
NOTES:
1
You can certainly make this all at once, but the Puerto Rican Picadillo is much better if prepared a day in advance and reheated and strained again.
As well is the Candied Hot Hatch Chiles. Of course, to make it simpler, just use a jar of Candied Jalapeños or the like. But you’ll love the Hatch peppers that way.
DIRECTIONS:
2
Day Of: Preheat over to 350°. Pam ceramic ramekins. Line sheet pan with foil and place Bradley rack on top.
3
In a small skillet, sauté onions in olive oil with SPG to taste, add Goya Adobo Caliente. Sauté until just soft. Strain off liquids well. Set aside.
4
Place frozen tots standing upright in dish. Season over the top with Goya Sazón and Pico de Gallo con Límon. Bake for 20 minutes. Remove from oven.
5
Now layer thin layer of sautéed onions on top of the tots.
6
Next layer Picadillo, gently mashing down to get as much meat on as possible. But not too hard.
7
Next layer are the chiles.
8
Now comes the Sofrito, cover well.
9
Finish with as much cheese as you can get on each dish.
10
Place ramekins on racked sheet pan and heat for 5 minutes, until heated through and cheese is melted.
11
Remove, garnish with scallions. let rest 5 minutes.
12
A must! Serve with homemade thick Cremé Fraiche or kids will love it with ketchup.
AuthorDartagnan
