Potato Stuffed Poblano Chiles
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By
Cheri Liefeld
Created Aug 21, 2012
A satisfying Southwest-inspired side dish or vegetarian entrée, these broiled poblano chilies are stuffed with fluffy mashed potatoes, fresh corn and chopped green chilies.
Potato Stuffed Poblano Chiles
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- Prep Time 20 min
- Total 50 min
- Servings 6
- Ingredients 7
Ingredients
- 6 large poblano chiles
- 3 cups mashed potatoes
- 1 1/4 cups fresh or frozen (thawed) corn
- 1/4 cup chopped fresh cilantro
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained
- 1 teaspoon ground cumin
- 3/4 cup shredded Cheddar cheese (3 oz)
Instructions
-
Step1Set oven control to broil. Line cookie sheet with foil. Place poblano chiles on cookie sheet. Broil 8 minutes, turning once, until blackened. Place blackened chiles in bowl; cover tightly. Let stand 10 minutes. Peel off charred skin from chiles.
-
Step2Heat oven to 350°F. In large bowl, mix mashed potatoes, 1 cup of the corn, the cilantro, green chiles, cumin and 1/2 cup of the cheese. Cut slit down center of each poblano; stuff with potato mixture. Place in shallow baking dish. Sprinkle with remaining 1/4 cup corn and 1/4 cup cheese.
-
Step3Bake uncovered 15 minutes or until cheese is melted and tops are lightly browned.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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