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Ready In:
35 minutes
Serves: 4
This recipe is great for a festive breakfast, dinner, or a family gathering.
What you'll need
Paper bag
Measuring cups
Measuring spoons
Medium bowl
Oven or Microwave
Sharp knife
Cutting board
Spatula or spoon
Ingredients
Serves 4
4 pieces Poblano Peppers large
1 pound Russet Potatoes cut into small cubes
3/4 cup Tomato diced
1/3 cup Green Onions sliced
1/2 cup Salsa Verde prepared
1 tablespoon Chipotle Peppers In Adobe Sauce canned, chopped
1 teaspoon Adobo Sauce
4 tablespoons Asadero Cheese shredded
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's Tips
- Use Oaxaca cheese instead of Asadero cheese.
Nutrition Facts
Serving Size 1.00 piece
Serving Per Container 4
| Amount Per Serving | ||
|---|---|---|
| Calories 140 | ||
| % Daily Value* | ||
| Total Fat 2 g | 3% | |
| Saturated Fat 1 g | 5% | |
| Sodium 160 mg | 7% | |
| Total Carbohydrate 27 g | 10% | |
| Dietary Fiber 5 g | 18% | |
| Protein 5 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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