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Chipotle Potato Stuffed Poblanos

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Ready In: 35 minutes
Serves: 4
Dairy-freeGluten-freeLow Added SugarVegetarian
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


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


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 g3%
Saturated Fat 1 g5%
Sodium 160 mg7%
Total Carbohydrate 27 g10%
Dietary Fiber 5 g18%
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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