POTATO-STUFFED POBLANOS REVERSE POTATO SKINS
These roasted and stuffed peppers get added indulgence from bacon, cheese, and potatoes. This recipe was part of a contest for Potatoes USA developed and cooked by Jenny Aleman, Nashville Nosher, and Arizona Dessert Flower.
Provided by Potato Goodness
Categories Appetizers and Snacks Cheese
Time 1h12m
Yield 8
Number Of Ingredients 12
Steps:
- Mix sour cream, salsa verde, and cilantro together in a bowl until sauce is evenly mixed; refrigerate.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool in a large bowl.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and place peppers on the baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 3 to 4 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reserve 1 tablespoon bacon grease in the skillet. Drain bacon slices on paper towels and chop.
- Combine red bell pepper, onion, and garlic in the skillet with reserved bacon grease; cook and stir over medium heat until vegetables are softened, 4 to 6 minutes.
- Mix 1/2 of the bacon, red bell pepper mixture, Cheddar cheese, milk, and butter into the potatoes; mash until well blended.
- Remove skins from the roasted poblano peppers. Make a small cut in each pepper and scrape out seeds. Stuff peppers with potato mixture and top with remaining bacon and sauce.
Nutrition Facts : Calories 276.7 calories, Carbohydrate 27.2 g, Cholesterol 38.1 mg, Fat 14.8 g, Fiber 4.6 g, Protein 10.4 g, SaturatedFat 7.9 g, Sodium 351.3 mg, Sugar 4 g
POTATO STUFFED POBLANO PEPPERS #SP5
Official Contest Entry: Simply Potatoes 5Fix. This is a super simple recipe that will make an excellent side dish next time you have Mexican for dinner
Provided by Rita Potter
Categories Potato
Time 40m
Yield 4 peices, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees Farnhieght.
- Brown the Chorizo in a skillet if it is not crumbled, crumble it before browning it. and set aside to cool for a few minutes.
- Cut the peppers in half lengthwise and clean out the seeds.
- in a mixing bowl mix together the potatoes, 1/2 cup of the cheese and the Chorizo and salt & pepper to taste.
- Put a little cooking oil on the outside of the peppers and place them on a baking sheet.
- Fill the peppers with 1/2 cup of the potato mixture in each one.
- sprinkle the remaining cheese equally over the top of the peppers.
- After the peppers are cooked top with a tablespoon of your favorite prepared salsa and enjoy!
POTATO STUFFED POBLANOS
Inspired by chiles rellenos, these tasty cheese and potato-stuffed chiles will spice up your meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Make potatoes as directed on box for stove-top directions, omitting milk and margarine. After simmering, remove from heat; stir in chiles and cream cheese.
- Meanwhile, cook poblano chiles directly on grate of gas stove about 5 minutes, turning with tongs or fork to cook all sides of skin. Place chiles in food-storage plastic bag 5 minutes. Peel chiles under cold water. Open on one side; remove and discard seeds.
- Heat oven to 350°F. Fill each poblano chile with potato mixture; place in ungreased 13x9-inch glass baking dish.
- Bake 15 to 20 minutes or until filling is hot and chiles are soft. Let stand 5 minutes before serving. Serve with salsa and sour cream.
Nutrition Facts : Calories 190, Carbohydrate 32 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 3 g, TransFat 0 g
POTATO STUFFED POBLANO CHILES
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.
Provided by Cheri Liefeld
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : ServingSize 1 Serving
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