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.
large poblano chiles
cups mashed potatoes
cups fresh or frozen (thawed) corn
cup chopped fresh cilantro
can (4.5 oz) Old El Paso™ chopped green chiles, drained
teaspoon ground cumin
cup shredded Cheddar cheese (3 oz)
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.
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.
Bake uncovered 15 minutes or until cheese is melted and tops are lightly browned.
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 PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.