• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 4
    OK

    Potatoes and Cheese-Stuffed Chiles Rellenos

    The tomato sauce for the stuffed poblanos is thickened with chopped corn tortillas


    Ingredients
    8
    chiles - poblano chiles
    vegetable oil (for brushing)
    3/4
    pound
    potatoes, peeled
    1 1/4
    cups
    crumbled goat cheese
    salt and freshly ground black pepper
    1/4
    cup
    sauce and topping - vegetable oil
    2
    fresh red chiles (seeded and chopped)
    4
    scallions, chopped
    2
    cloves
    garlic, crushed
    1
    can
    tomatoes, chopped
    4
    corn tortillas, chopped
    2
    tablespoons
    brown sugar
    1
    tablespoon
    chopped fresh oregano
    3/4
    cup
    grated cheddar cheese
    1/4
    cup
    Sour Cream
    Directions
    Prepare the chiles: Preheat the oven to 400°F. Cut slit in end of each poblano to allow release of steam during cooking. Brush chiles with oil and roast in oven until skins are lightly charred and blistered, 5 to 10 minutes. (Leave oven on.) Place poblanos in a plastic bag and seal. Let them steam 5 minutes; using small knife, carefully peel off skin. Slit each chile open from top to bottom (leaving ends intact) and remove seeds.
    Meanwhile, in a pot of boiling salted water, cook potatoes until just tender. Drain and place in a bowl. Mash with a fork. Mix in goat cheese and season to taste with salt and black pepper. Stuff chiles with this mixture and arrange in a single layer in a baking dish.
    Make the sauce: In a skillet, heat oil. Add red chiles, scallions, and garlic and cook until softened, about 2 minutes. Add tomatoes, tortillas, brown sugar, and oregano, and cook over gentle heat for 10 minutes. Pour into a blender and blitz to almost smooth but slightly textured sauce. Pour sauce over stuffed chiles and bake for 10 to 15 minutes.
    Sprinkle top with Cheddar. Dollop sour cream on top and serve.

    The base number of servings for this recipe is 4
    OK

    Categories 

    ClassicVegetarian

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