Stuffed Chiles with Garlic Mashed Potatoes

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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2 baking potatoes, peeled and diced
1 bulb of garlic, cloves separated, peeled, left whole
1/4 cup sour cream
1/2 cup grated cheddar cheese
salt and pepper to taste
4 poblano chiles, roasted, seeded and peeled


Place the potatoes and garlic in a medium saucepan and cover with cold water. Bring to a boil over medium-high, until the potatoes are tender. Drain, then mash with a potato masher. Stir in the sour cream and half of the cheese. Season with salt and pepper.

Preheat the oven to 350F. Fill the chiles with the potato mixture and place seam side up on a lightly oiled baking sheet. Sprinkle with the remaining cheese and bake until very hot, approximately 15 minutes. If desired, garnish with red and yellow bell peppers. strips & serve with salsa.