Potato Cheese Chilies (Chiles Rellenos...an adaptation)
2 cups mashed potatoes, hot or cold (see notes)
1/2 cup fresh chèvre (goat) cheese
1/2 cup crumbled cotija or feta cheese
1 can (4 oz.) diced green chilies
1 Tbsp chopped green onion
Salt
About 1 pound fresh poblano chilies (also called pasillas; 6 to 8, equal-size), rinsed
Bell pepper salsa (recipe follows) or 1 cup purchased red salsa
1. In a bowl, use a fork or mixer to blend potatoes, chèvre, 1/4 cup cotija, canned chilies, onion,
and salt to taste.
2. Wearing rubber gloves, cut poblanos in half lengthwise. With a knife, cut seed lump from beneath
the stem inside each chili, leaving stem end in place (to form a cup). Pull out and discard veins. Fill
chilies equally with potato mixture. Set chilies in an oiled 9- by 13-inch casserole, filling it. Cover
tightly with foil.
3. Bake in a 350° oven for 30 minutes. Uncover, sprinkle with remaining 1/4 cup cotija, and return
to oven. Bake until stuffing is dotted with brown, 20 to 25 minutes longer.
4. Serve chilies with a wide spatula. Add salsa and salt to taste.
NOTES: Barbara Schack of Medford, Oregon, stuffs chilies with seasoned mashed potatoes. You
can mash fresh potatoes or use frozen or instant. To get maximum space for stuffing, select straight
poblano chilies.
Yields: 4 servings
Per serving: 358 cal., 48% (171 cal.) from fat; 17 g protein; 19 g fat (10 g sat.); 33 g carbo (4.5 g
fiber); 1,094 mg sodium; 38 mg chol.
Bell pepper salsa: In an 8- or 9-inch square pan, combine 1 cup coarsely chopped firm-ripe
tomatoes, 1 cup coarsely chopped red bell peppers, 2 cloves chopped garlic, and 1 teaspoon olive
oil. Cover tightly with foil.
Bake in a 350° oven until tomatoes mash easily, 50 to 60 minutes. Pour vegetable mixture into a
blender or food processor. Add 1/2 cup fresh cilantro, 1/3 cup chopped green onions, 11/2
teaspoons balsamic vinegar, and 1/4 teaspoon sugar. Whirl until coarsely puréed. Add salt to taste.
Makes 1 cup.
Per 1/4 cup: 33 cal., 36% (12 cal.) from fat; 0.9 g protein; 1.3 g fat (0.2 g sat.); 5.1 g carbo (1.3 g
fiber); 6.8 mg sodium; 0 mg chol.
Recipe from Sunset Magazine
Submitted by sooz
International Dishes
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