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.
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Sam John
s@yahoo.comI 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
t-mckenna@yahoo.comI'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
wootenj35@hotmail.comThese stuffed poblano chiles were a bit bland for my taste. I think I would have liked them better with a spicier filling.
Gazi Sumon
sgazi43@aol.comI made these stuffed poblano chiles for a party and they were a huge success. Everyone loved them!
Aqsa Memon
am89@gmail.comThese stuffed poblano chiles were easy to make and turned out great. I will definitely be making them again.
Md. Shaidul Talukder
m@gmail.comI'm not a vegetarian, but I really enjoyed these stuffed poblano chiles. The filling was hearty and flavorful.
Patricia Kahi
patricia_k37@yahoo.comThese stuffed poblano chiles were a bit too spicy for my taste, but my husband loved them.
Sandy Topeka
t57@gmail.comI made these stuffed poblano chiles for my family and they loved them. I will definitely be making them again.
Taher Shah
taher-s@hotmail.frThese stuffed poblano chiles were a lot of work to make, but they were worth it. They were so delicious!
Fredrick Minecraft
m-f18@gmail.comI 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
mhlamvu.zodwa@yahoo.comThese stuffed poblano chiles were a bit bland for my taste. I think I would have liked them better with a spicier filling.
Mack B
bm@gmail.comI'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
m_rehan@hotmail.comThese 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
j.m@aol.comI'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
a_cadnan11@hotmail.co.ukI made these stuffed poblano chiles for a party and they were a huge success. Everyone loved them!
Prodip Ray
ray_p30@yahoo.comThese 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.