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Potato Stuffed Poblano Chiles
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Prep Time:
20 minutes
Total Time:
50 minutes
Spicy broiled poblano chilies filled with creamy mashed potatoes, sweet corn, and flavorful green chilies. Perfect as a side or main dish.
Ingredients:
  • 6 large poblano chiles
  • 3 cups mashed potatoes
  • 1 1/4 cups fresh or frozen (thawed) corn
  • 1/4 cup chopped fresh cilantro
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained
  • 1 teaspoon ground cumin
  • 3/4 cup shredded Cheddar cheese (3 oz)
Instructions:
  • Preheat the oven to broil. Line a cookie sheet with foil and arrange poblano chiles on it. Broil for 8 minutes, flipping once, until blackened. Transfer blackened chiles to a bowl, cover tightly, and let sit for 10 minutes. Peel off the charred skin from the chiles.
  • Preheat oven to 350°F. Combine mashed potatoes, 1 cup corn, cilantro, green chiles, cumin, and 1/2 cup cheese in a large bowl. Stuff each poblano pepper with the potato mixture after cutting a slit down the center. Arrange stuffed poblanos in a baking dish and top with the remaining 1/4 cup corn and 1/4 cup cheese before baking.
  • Bake for 15 minutes uncovered, or until the cheese is melted and the tops are lightly browned.

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