Stuffed Poblano 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.
2 baking potatoes, peeled and diced
1 head garlic, broken into cloves and peeled
1/4 cup sour cream
1/2 cup grated cheddar cheese
Salt and pepper, to taste
4 large poblano chiles, roasted
Place potatoes and garlic in medium saucepan and cover with cold water. Bring to a boil over medium-high heat, cooking until potatoes are tender, about 20 minutes. Drain potatoes and mash with potato masher. Stir in sour cream and half of cheese. Season with salt and pepper. Cool.
Preheat oven to 350 degrees. Fill each chile with potato mixture and place seam side up on lightly oiled baking sheet. Sprinkle with remaining cheese. Bake chiles until very hot, about 15 minutes. If desired, garnish with red and yellow bell pepper strips and serve with salsa.
Makes 4 servings.