Potato Stuffed Poblano Chiles

Potato Stuffed Poblano Chiles

Blogger Cheri Liefeld of Adventures in the Kitchen serves up a Southwest-inspired side dish or meatless entrée.

Prep Time

20

Minutes

Total Time

50

Minutes

Makes

6

servings

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 (4.5 oz) Old El Paso® chopped green chiles, drained
1
teaspoon ground cumin
3/4
cup shredded Cheddar cheese (3 oz)
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Use leftover mashed potatoes, make Betty Crocker® mashed potatoes from a box or pouch, or purchase refrigerated mashed potatoes.
Serve the stuffed poblanos with fresh salsa.
Omit the green chiles for a milder dish.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.