Ponce Picadillo Casserolettes

sammy lime's margartini bar

©2023

AuthorDartagnan
DifficultyIntermediate

"Boricua Style Puerto Rican Picadillo is the heart of this fun recipe"

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Yields1 Serving
Prep Time25 minsCook Time30 minsTotal Time55 mins
One Day Ahead
 1 lb Puerto Rican Picadillo, cooked, drained from liquidYou probably won't use it all
 ¼ cup Candied Hot Hatch Chile Slices
Day Of
 ½ cup Onion, diced small, sautéed in olive oil and Goya Adobo Caliente until just soft
 1 bag Ore-Ida Extra Crispy Frozen Tater Tots, about 32 per dish
 Goya Sazón con Azafrán
 Bolner’s Fiesta Pico de Gallo con Límon
 ⅓ cup Goya Sofrito
 2 cups sharp cheddar cheese, grated thick
 scallions, to garnish
 ⅔ cup Cremé Fraiche
 2 4X7" 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.

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Ingredients

One Day Ahead
 1 lb Puerto Rican Picadillo, cooked, drained from liquidYou probably won't use it all
 ¼ cup Candied Hot Hatch Chile Slices
Day Of
 ½ cup Onion, diced small, sautéed in olive oil and Goya Adobo Caliente until just soft
 1 bag Ore-Ida Extra Crispy Frozen Tater Tots, about 32 per dish
 Goya Sazón con Azafrán
 Bolner’s Fiesta Pico de Gallo con Límon
 ⅓ cup Goya Sofrito
 2 cups sharp cheddar cheese, grated thick
 scallions, to garnish
 ⅔ cup Cremé Fraiche
 2 4X7" 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.

Ponce Picadillo Casserolettes
IngredientsDirections