Chipotle Potato Stuffed Poblanos

Chipotle Potato Stuffed Poblanos
Budget-friendly recipe
513

This recipe is great for a festive breakfast, dinner, or a family gathering.

Ingredients

1
pound
cut into small cubes
¾
cup
diced
cup
sliced
½
cup
prepared
1
teaspoon
4
tablespoons
shredded

What You'll Need

  • Paper bag
  • Baking sheet
  • Medium bowl
  • Microwave

Directions

  1. Put poblano peppers in the oven and broil for a few minutes on each side to blacken skin. Place in a small paper bag and fold over the top; let stand for 5 minutes. Cooking or steaming peppers for too long will make them fall apart.
  2. Rub off skins and very carefully cut open and remove seeds, leaving stems attached. Place on a small baking sheet and set aside.
  3. Place potatoes in a medium bowl. Cover and microwave on high for about 7 or 8 minutes or until potatoes are soft. Mash well.
  4. Stir tomato, green onion, salsa, chipotle pepper, and adobo sauce into mashed potatoes.
  5. Spoon about 2 ⁄3 cup potato mixture into each broiled pepper and sprinkle each with a tablespoon of cheese.
  6. Broil stuffed poblanos for 1 or 2 minutes or until cheese is melted.
  7. Serve immediately.

Chef Tips

  • Use Oaxaca cheese instead of Asadero cheese.

Nutrition Info and more

Serving size:
1
piece
Total calories:
140
Total fat:
2 g
Saturated fat:
1 g
Carbohydrates:
27 g
Protein:
5 g
Fiber:
5 g
Sodium:
160 mg
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