Chipotle Potato Stuffed Poblanos
This recipe is great for a festive breakfast, dinner, or a family gathering.
What you'll need
Oven or Microwave
Spatula or spoon
4 pieces Poblano Peppers large
1 pound Russet Potatoes cut into small cubes
1/3 cup Green Onions sliced
1/2 cup Salsa Verde prepared
1 tablespoon Chipotle Peppers In Adobe Sauce canned, chopped
4 tablespoons Asadero Cheese shredded
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.
- Use Oaxaca cheese instead of Asadero cheese.
|Amount Per Serving|
|% 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: