Baked Chiles Rellenos with Picadillo and Roasted Sweet Potato Salad

I know I make chiles Rellenos all the time. I turned a corner. Instead of making a huge pepper that is the meal I made a smaller pepper and a salad. I like to bake my peppers instead of frying them. I use the Relleno recipe through step 2. I stuff the peppers and bake them for 30 minutes at 350. I use Frontera enchilada sauce instead of making ranchero from scratch.

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