Skip to Content
Menu

Potato Stuffed Poblano Chiles

  • Save Recipe
  • Prep 20 min
  • Total 50 min
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
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.
By Cheri Liefeld
Created Aug 21, 2012
  • Save
  • Shop
  • Share
  • Keep Screen On

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)

Steps

  • 1
    Set 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.
  • 2
    Heat 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.
  • 3
    Bake uncovered 15 minutes or until cheese is melted and tops are lightly browned.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use leftover mashed potatoes, make Betty Crocker® mashed potatoes from a box or pouch, or purchase refrigerated mashed potatoes.
  • tip 2
    Serve the stuffed poblanos with fresh salsa.
  • tip 3
    Omit the green chiles for a milder dish.

Nutrition

Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">