Potato Cheese Chiles

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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Ingredients:

2 cups mashed potatoes, hot or cold (fresh, frozen or instant)
1/2 cup fresh chevre (goat) cheese
1/2 cup crumbled cotija or feta cheese
1 can (4 oz) diced green chilies
1 Tbsp. chopped green onion
salt
about 1 pound of fresh poblano chilies, 6-8 equal size, rinsed

Serve with Fire-Roasted Tomato Chipotle Salsa**

Instructions:

In a bowl, use a fork or mixer to blend the potatoes, chevre, cotija, canned chiles, onion and salt to taste. Wearing rubber gloves cut the poblanos in half lengthwise. With a knife, cut the seed lump from beneath the stem inside each chili, leaving the stem end in place (to form a cup). Pull out and discard the veins. Fill the chiles equally with some of the potato mixture.

Place the chilies in an oiled 9″ x 13″ casserole dish, filling it. Cover the dish tightly with foil and bake in a 350 F oven for 30 minutes. Uncover and sprinkle the top with the remaining cup of cotija cheese and return to the oven. Bake until the cheese on the top of the dish is a golden brown, about 20-25 minutes longer. Serve the stuffed chiles with a wide spatula. Add salsa and salt to taste. (**see recipe in salsas)

Yields 4 servings.