Stuffed Chiles with Mashed Potatoes
Chiles Rellenos de PapasCreamy mashed potatoes taste wonderful nestled in roasted green chiles. There is no batter or frying for this relleno, a common preparation. Bright yellow corn scattered around the chiles makes a super presentation.
Ingrediënten
Makes 6 servings
- Tomato Sauce for Stuffed Chiles
- 6 large poblano chiles roasted and peeled
- 6 small about 1 pound boiling potatoes, peeled and sliced
- 1 large garlic clove thinly sliced
- ⅓ cup milk
- 3 tablespoons unsalted butter at room temperature
- 3 tablespoons crumbled cotija or mild feta cheese
- ½ teaspoon salt or to taste
- 1 cup cooked corn kernels fresh (from about 1 medium ear) or thawed, if frozen
Instructies
- Prepare the sauce.
- Reserve covered, off heat.
- Prepare the chiles.
- Then, with a small sharp knife cut a slit lengthwise from the stem end to within 1-inch of the tip of each roasted and peeled chile.
- Keep the stems intact.
- Cut out the seed pod and rinse the chiles under running water to wash out the remaining seeds.
- Pat the chiles dry with paper towels.
- Set aside on a plate.
- Preheat the oven to 350°.
- In a medium saucepan, cook the potatoes and garlic, in water to cover, over medium heat until the potatoes are tender, about 10 minutes.
- Mash the potatoes and garlic with the milk, butter, cheese, and salt until smooth.
- Stuff each chile with about ½ cup of the mashed potatoes then close to reshape.
- Lay in an oiled baking dish.
- Cover loosely with foil and bake until hot, about 25 minutes.
- Reheat the sauce.
- To serve, spoon a pool of sauce on each of 4 serving plates and lay a stuffed chile in the center of each plate.
- Surround with a border of corn.
Notes / Tips / Wine Advice:
erve hot.
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