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Potato Stuffed Poblano Chiles

  • Prep 20 min
  • Total 50 min
  • Servings 6

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. MORE + LESS -

Cheri Liefeld
August 21, 2012

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)

Steps

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  • 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.

Nutrition Information

No nutrition information available for this recipe

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