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
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Saad Abbasi
[email protected]These were a little spicy for my taste, but my husband loved them.
King Boss
[email protected]I've never made stuffed poblanos before, but this recipe made it easy.
Hanohar Hasan
[email protected]These were so easy to make and they turned out so delicious!
Adnn Jsjdirudufuf7q
[email protected]I'm not a vegetarian, but I love these.
Darius Silber
[email protected]These were a little bland for my taste, but I added some extra seasoning and they were perfect.
Md Saiful islam Md Saifull islam
[email protected]I added some black beans to the filling and it was delicious.
Jamir Ansari
[email protected]I've made these a few times and they're always a hit.
Patricia Stone
[email protected]I'm not a huge fan of poblano peppers, but I liked these.
John Miicke
[email protected]These were a bit time-consuming to make, but they were worth it.
Rafan Ahmed
[email protected]I used ground turkey instead of beef in the filling and it was still delicious.
Nikkia Frazier
[email protected]I made these for a vegetarian friend and she loved them.
Noman Khan
[email protected]I had some trouble finding poblano peppers, but I finally found them at a local Mexican grocery store.
SAINT BONAVENTURE
[email protected]These were a little spicy for my taste, but my husband loved them.
Keaetta Ruth
[email protected]I've never made stuffed poblanos before, but this recipe made it easy. They turned out great!
Its Mubashir
[email protected]Definitely a keeper recipe!
Donald Dino
[email protected]So good!
HELEN NWAKWELU
[email protected]I made these for a party and they were a huge hit! Everyone loved them.
Adan Leffler
[email protected]These were so easy to make and turned out so delicious! I used a mix of russet and sweet potatoes for the filling, and it was the perfect balance of sweet and savory.
Malik Nony431
[email protected]I've made this recipe a few times now and it's always a crowd-pleaser. The poblanos are mild and flavorful, and the potato filling is creamy and cheesy. I like to top them with sour cream and salsa.
Matloob Sahil
[email protected]These potato-stuffed poblanos were a hit with my family! The filling was creamy and flavorful, and the poblanos were perfectly roasted. I will definitely be making this dish again.