Potato Stuffed Poblanos! |
These are easy to make and one of the tastiest dishes I have had in a while. While they are baked instead of fried , it makes these peppers one of the healthier Mexican dishes out there.
Ok so here is the recipe:
Potato Stuffed Poblanos with Monterey Jack
Cheese
Recipe By : Cuisine at Home, February 2011
Serving Size : 2
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large poblano peppers
12 ounces potatoes -- cubed
1/2 cup sliced yellow onion
1 cup shredded Monterey jack cheese -- divided
1/4 cup sliced green onions
3 tablespoons cream cheese
3 tablespoons diced green chilies -- (canned)
1 tablespoon minced jalapeno -- (remove seeds for less heat)
1 tablespoon sour cream
1 teaspoon garlic powder
1/4 teaspoon ground cumin
2 teaspoons fresh lime juice
salt and black pepper to taste
Preheat oven to 425F. Coat a baking sheet with nonstick cooking spray.
Roast poblanos over a gas burner until skins blacken. Transfer to a bowl, cover with plastic wrap, and allow to steam for 10 minutes. Peel the blackened skin off of the peppers, make a slit down one side of each pepper, remove the core and seeds, and set aside.
For the filling, boil the potatoes and the onion in a pot of boiling water until tender; drain and return to pot. Stir the potatoes and onion mixture over high heat for about 30 seconds, or until the excess moisture has evaporated.
Mash the potatoes and onion along with 3/4 cup of the Monterey jack chjeese and remainin ingredients through cumin. Stir in the lime juice and season with salt and pepper.
Divide potato filling between the poblanos and sprinkle the cheese over the peppers.
Place peppers on baking sheet and bake until cheese is golden brown, about 20 minutes.
Recipe By : Cuisine at Home, February 2011
Serving Size : 2
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large poblano peppers
12 ounces potatoes -- cubed
1/2 cup sliced yellow onion
1 cup shredded Monterey jack cheese -- divided
1/4 cup sliced green onions
3 tablespoons cream cheese
3 tablespoons diced green chilies -- (canned)
1 tablespoon minced jalapeno -- (remove seeds for less heat)
1 tablespoon sour cream
1 teaspoon garlic powder
1/4 teaspoon ground cumin
2 teaspoons fresh lime juice
salt and black pepper to taste
Preheat oven to 425F. Coat a baking sheet with nonstick cooking spray.
Roast poblanos over a gas burner until skins blacken. Transfer to a bowl, cover with plastic wrap, and allow to steam for 10 minutes. Peel the blackened skin off of the peppers, make a slit down one side of each pepper, remove the core and seeds, and set aside.
For the filling, boil the potatoes and the onion in a pot of boiling water until tender; drain and return to pot. Stir the potatoes and onion mixture over high heat for about 30 seconds, or until the excess moisture has evaporated.
Mash the potatoes and onion along with 3/4 cup of the Monterey jack chjeese and remainin ingredients through cumin. Stir in the lime juice and season with salt and pepper.
Divide potato filling between the poblanos and sprinkle the cheese over the peppers.
Place peppers on baking sheet and bake until cheese is golden brown, about 20 minutes.