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 min
  • Total Time 50 min
  • Servings 6

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 (4.5 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.

Expert Tips

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.