STUFFED POBLANO CHILES WITH AVOCADO AND POTATOES
Provided by Priscila Satkoff
Categories Garlic Potato Vegetable Roast Vegetarian Cinco de Mayo Avocado Root Vegetable Poblano
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- 1. Put the potatoes in a medium saucepan and add lightly salted water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and cook until the potatoes are tender about 30 minutes. Drain and let stand until cool enough to handle. Peel the potatoes and place in a medium bowl. Mash the potatoes, leaving them a bit lumpy
- 2. Make a lengthwise cut in each chile and remove the seeds. Combine the mashed potatoes, avocados, olive oil, and ground peppercorns in a medium bowl and season with the salt. Stuff the chiles with the potato mixture. Place in a 9-by-13-inch baking dish. Cover with plastic wrap and refrigerate.
- 3. To roast the garlic: Position a rack in the center of the oven and preheat the oven to 350°F. Bring the garlic and milk to a boil in a medium saucepan over medium heat, then boil for 3 minutes, taking care that the milk does not boil over. Drain the garlic in a sieve, discarding the milk. In a small bowl, toss the garlic cloves in the olive oil. Spread the garlic in a single layer on a baking sheet and cover with aluminum foil. Roast until tender and golden, about 20 minutes. Set aside.
- 4. To make the marinade: Bring the water and piloncillo or brown sugar to a boil in a small saucepan over high heat. Boil, stirring often, until the sugar is dissolved and the water is reduced to 1 cup, about 5 minutes. Remove from the heat.
- 5. Heat the oil in a medium skillet over medium heat. Add the onion and cook until it begins to soften, about 1 minute. Add the sugar water, vinegar, oregano, peppercorns, cloves, allspice, and bay leaves and bring to a simmer (do not boil). Remove from the heat, add the roasted garlic, and let cool completely. Pour the marinade over the chiles, cover, and refrigerate for at least 6 hours or up to 12 hours.
- 6. To serve, remove the chiles from the refrigerator and let come to room temperature. Place a single chile on each plate, along with some of the marinade, including some of the onion and garlic cloves.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sam John
[email protected]I had a hard time finding poblano chiles at my local grocery store. I ended up using bell peppers instead and they turned out fine.
Tyreece Mckenna
[email protected]I'm not usually a fan of poblano chiles, but these stuffed chiles were delicious. The filling was perfectly seasoned and the avocado and potatoes were a great addition.
Jennifer Wooten
[email protected]These stuffed poblano chiles were a bit bland for my taste. I think I would have liked them better with a spicier filling.
Gazi Sumon
[email protected]I made these stuffed poblano chiles for a party and they were a huge success. Everyone loved them!
Aqsa Memon
[email protected]These stuffed poblano chiles were easy to make and turned out great. I will definitely be making them again.
Md. Shaidul Talukder
[email protected]I'm not a vegetarian, but I really enjoyed these stuffed poblano chiles. The filling was hearty and flavorful.
Patricia Kahi
[email protected]These stuffed poblano chiles were a bit too spicy for my taste, but my husband loved them.
Sandy Topeka
[email protected]I made these stuffed poblano chiles for my family and they loved them. I will definitely be making them again.
Taher Shah
[email protected]These stuffed poblano chiles were a lot of work to make, but they were worth it. They were so delicious!
Fredrick Minecraft
[email protected]I had a hard time finding poblano chiles at my local grocery store. I ended up using bell peppers instead and they turned out fine.
Zodwa Mhlamvu
[email protected]These stuffed poblano chiles were a bit bland for my taste. I think I would have liked them better with a spicier filling.
Mack B
[email protected]I've made these stuffed poblano chiles several times now and they're always a hit. They're a great way to use up leftover rice and beans.
Mirza Rehan
[email protected]These stuffed poblano chiles were easy to make and turned out great. I used ground turkey instead of beef and they were still very flavorful.
Jaden Montgomery
[email protected]I'm not usually a fan of poblano chiles, but these stuffed chiles were delicious. The filling was perfectly seasoned and the avocado and potatoes were a great addition.
Cadnan Aadan
[email protected]I made these stuffed poblano chiles for a party and they were a huge success. Everyone loved them!
Prodip Ray
[email protected]These stuffed poblano chiles were a hit! The filling was flavorful and the avocado and potatoes added a nice creamy texture. I will definitely be making these again.