Best 2 Potato Stuffed Poblanos Recipes
Indulge in a culinary voyage with our tantalizing Potato Stuffed Poblanos, a symphony of flavors and textures that will delight your palate. Embark on a journey where tender poblano peppers, brimming with a savory stuffing of seasoned potatoes, corn, and aromatic spices, take center stage. These stuffed poblanos, enveloped in a velvety tomato sauce, promise a fiesta of flavors with every bite. Accompany your main course with a medley of enticing side dishes, including fluffy Spanish rice, a refreshing cucumber salad, and a luscious tres leches cake for a sweet ending.
Here are our top 2 tried and tested recipes!
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 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
Tips:
- Choose the right poblano peppers: Look for peppers that are dark green, firm, and have smooth skin. Avoid peppers that are bruised or have blemishes.
- Roast the poblano peppers properly: Roasting the peppers helps to bring out their flavor and make them easier to peel. You can roast the peppers over an open flame, in a broiler, or on a grill.
- Peel the poblano peppers carefully: Once the peppers are roasted, let them cool slightly before peeling. Use a sharp knife to make a slit down the side of each pepper and remove the seeds and ribs.
- Don't overstuff the poblano peppers: When stuffing the peppers, be careful not to overstuff them. Otherwise, they will be difficult to close and may burst open during baking.
- Use a variety of fillings: You can use a variety of fillings for your potato-stuffed poblanos. Some popular options include ground beef, turkey, black beans, and corn. You can also add cheese, sour cream, or salsa to your filling.
Conclusion:
Potato-stuffed poblanos are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a weeknight meal or a special occasion. With a little planning and preparation, you can easily make this dish at home. So next time you're looking for a new and exciting recipe, give potato-stuffed poblanos a try!
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