POTATO STUFFED POBLANO CHILES
A satisfying Southwest-inspired side dish or vegetarian entrée, these broiled poblano chilies are stuffed with fluffy mashed potatoes, fresh corn and chopped green chilies.
Provided by Cheri Liefeld
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Set oven control to broil. Line cookie sheet with foil. Place poblano chiles on cookie sheet. Broil 8 minutes, turning once, until blackened. Place blackened chiles in bowl; cover tightly. Let stand 10 minutes. Peel off charred skin from chiles.
- Heat oven to 350°F. In large bowl, mix mashed potatoes, 1 cup of the corn, the cilantro, green chiles, cumin and 1/2 cup of the cheese. Cut slit down center of each poblano; stuff with potato mixture. Place in shallow baking dish. Sprinkle with remaining 1/4 cup corn and 1/4 cup cheese.
- Bake uncovered 15 minutes or until cheese is melted and tops are lightly browned.
Nutrition Facts : ServingSize 1 Serving
POTATO-STUFFED PEPPERS
For an eye-appealing twist on traditional mashed potatoes, serve this tempting side alongside ham, chicken or your favorite meat loaf.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Prepare potatoes with milk and butter according to package directions. Stir in dressing mix and season with pepper; set aside., Cut peppers in half lengthwise; do not remove the tops. Remove stems and seeds. Place in an ungreased microwave-safe 13x9-in. dish., Cover and microwave on high for 5 minutes. Spoon potatoes into pepper halves. Cover and microwave on high for 3-4 minutes or until peppers are tender. Sprinkle with cheese and paprika.
Nutrition Facts :
DOUBLE-YUMMY CHILI STUFFED BAKED POTATOES
Provided by Food Network Kitchen
Time 2h
Yield 6 servings
Number Of Ingredients 24
Steps:
- To make the potatoes: Preheat the oven to 425 degrees F.
- Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and set aside to cool slightly.
- Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil. Add the onion, garlic, and salt, and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add the ancho chile, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant, about 45 seconds. Add the tomato paste and chipotle. Using your hands, crush the tomatoes while adding them to the saucepan and cook, stirring, until the chipotle and tomato mixture is dark red, about 2 minutes. Add the beef, break it up with a wooden spoon, and cook, stirring occasionally, until well-browned, about 3 minutes. Add the beans and beer and bring to a boil. Lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes. Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids. Gently scrape most of the potato pulp out of the lids and transfer to a large bowl. Reserve the lids. Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact. Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use. (See Cook's Note.) Add 1/2 cup of the cheese, butter, salt, and scallion to the large bowl of pulp and mash lightly with a fork. Season with pepper, to taste. Lightly season the insides of the shells and lids with salt and pepper. Refill them with the potato mixture, pressing it into the bottom and against the sides.
- Set the filled potatoes on a baking sheet and fill each to the brim with some of the chili, mounding as much as you can on top (you'll need the rest for later). Mound the remaining 3/4 cup cheese over the potatoes. Place the potato lids skin-side down on the baking sheet. Bake until heated through and the cheese has melted and browned, about 12 minutes. Reheat the remaining chili. Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream. Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills.
STUFFED POTATOES WITH LENTIL CHILI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Prick the potatoes with a fork and microwave until tender, 15 to 20 minutes. Transfer to the oven rack and bake until soft, about 15 minutes.
- Meanwhile, finely chop the red onion. Put 2 tablespoons chopped onion in a small bowl; cover with cold water and let soak 10 minutes. Drain, pat dry and set aside for topping. Chop the poblano and grate the carrot.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the remaining red onion, the poblano and carrot; season with salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes. Stir in the lentils, chili powder and cumin; cook until the spices are toasted, about 1 minute. Add the tomato paste and cook, stirring, until the vegetables are coated. Stir in the tomatoes and their juices, 1 1/2 cups water and a large pinch of salt. Simmer, stirring occasionally, until thickened slightly, about 10 minutes.
- Split the potatoes open. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper. Fluff the flesh with a fork. Sprinkle with half the cheese, then top with the chili. Sprinkle with the remaining cheese and the reserved red onion.
Nutrition Facts : Calories 520, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 28 milligrams, Sodium 803 milligrams, Carbohydrate 67 grams, Fiber 13 grams, Protein 20 grams, Sugar 9 grams
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.
PAPAS RELLENAS (FRIED STUFFED POTATOES)
My mom used to make these when we were kids. Always loved them and each time you make them you can season to taste so its different every time!
Provided by alu1977
Categories Appetizers and Snacks Meat and Poultry Beef
Time 4h15m
Yield 12
Number Of Ingredients 16
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash in a bowl with 1/2 teaspoon salt until no lumps remain. Set aside to cool to room temperature.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, green pepper, and garlic in the hot skillet until the onion has softened and turned translucent, about 10 minutes. Increase heat to medium-high, and stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Stir in 1 teaspoon salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Scrape into a mixing bowl, and allow to cool to room temperature.
- Line a baking sheet with plastic wrap or waxed paper, and set aside. Beat the eggs in a mixing bowl, and set aside. Pour the bread crumbs and flour into separate, shallow dishes, and set aside.
- Once the potatoes and beef have cooled, form the potato balls: grab a handful of mashed potatoes, and split into two equal portions. Form each piece into a small bowl shape, and fill with the ground beef mixture. Place the two halves together, seal the edges, and smooth to make a round ball. Gently roll the ball in the flour to coat and shake off the excess flour. Dip into the beaten egg, then gently roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded potato balls onto the prepared baking sheet while breading the rest. Refrigerate 2 to 4 hours, or freeze for later use.
- To cook, heat the oil for frying in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Cook the potato balls in the hot oil in batches, using tongs to roll the balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate before serving.
Nutrition Facts : Calories 380.1 calories, Carbohydrate 45.3 g, Cholesterol 84.9 mg, Fat 15.8 g, Fiber 3.5 g, Protein 14.3 g, SaturatedFat 3.6 g, Sodium 488.8 mg, Sugar 3 g
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POBLANO CHILES STUFFED WITH POTATOES AND CHEESE
From lettyskitchen.com
3.7/5 (20)Category Main CourseCuisine Mexican, VegetarianTotal Time 45 mins
- Roast the chiles over an open flame–on the grill or stovetop or under broiler–on high heat. Turn the peppers occasionally, until blistered and blackened on all surfaces, 3 to 5 minutes on each exposed side. Place in a covered dish or in a plastic bag and set aside to cool. After about 10 minutes, peel away the blackened skin and remove the seeds. Set aside.
- Heat the olive oil in a skillet and cook the onions until it is transparent. Add the diced squash and cook a few more minutes. Season to taste with salt.
- In a bowl, mash the potatoes, adding a bit of liquid if needed. Mix in the onion and zucchini along with the diced cheese. Season to taste with salt and freshly ground pepper.
- Puree the tomatoes, onion and garlic in a blender. Heat the oil in a skillet and add the tomato mixture. Cook, stirring occasionally. If using the broth powder, stir it into the sauce and cook a few more minutes.
POTATO-STUFFED CHILES RELLENOS | IDAHO POTATO …
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- Peel the potatoes and cut them into quarters. Give them a good rinse under cold running water, place them in a medium-size saucepan, and cover them with cold water. Throw in the garlic cloves. Bring it to a boil over medium-high heat. Turn down the heat to medium-low, cover the pan, and gently boil the potatoes and garlic until the potato pieces fall apart quite easily when pierced with a fork or knife, 15 to 20 minutes.
- While the potatoes cook, place the guajillo chiles in a medium-size bowl and pour the boiling water over them. They will float at first because they are very light when dry, but as they absorb water and start to soften, they will sink. Allow them to soak for about 15 minutes.
- Meanwhile, prepare the poblano chiles. Slit each from the stem end down, halfway through its length, without cutting through (make sure to leave the stem intact). You want to create a slit wide enough so you can reach in with your fingers and scoop out as much of the seeds and ribs as possible to fashion a cavity.
- Once the potatoes are ready, scoop out 1 cup of the potato cooking water and set aside. Drain the potatoes and garlic in a colander and give it a good shake or two to get rid of excess water. Working in batches if necessary, transfer the potatoes and garlic to a ricer and press them through.
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