STUFFED POBLANO CHILES WITH AVOCADO AND POTATOES

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Stuffed Poblano Chiles with Avocado and Potatoes image

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

2 unpeeled baking potatoes, scrubbed
6 poblano chiles, roasted and peeled
3 avocados, peeled, pitted, and coarsely mashed
3 tablespoons olive oil
1/2 tablespoon black peppercorns, freshly ground
Fine sea salt to taste
Roasted Garlic Cloves
18 plump garlic cloves
1 cup skim milk
1 tablespoon olive oil
Marinade
1 1/2 cups water
3 small cones piloncillo (Mexican raw sugar), crushed with a meat mallet, or 6 tablespoons packed dark brown sugar
1/4 cup olive oil
1 large yellow onion, halved, peeled, and thinly sliced
2 cups cider vinegar
1 teaspoon dried Mexican oregano
1 teaspoon black peppercorns
8 cloves
6 allspice berries
4 bay leaves

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.

Vsco App
a_vsco31@yahoo.com

I would recommend this recipe to anyone who loves Mexican food.


Marissa B
marissa.b77@gmail.com

Overall, I thought this was a good recipe. The stuffed poblano chiles were delicious and I would definitely make them again.


Asif Mughal48
m_a@hotmail.fr

The recipe was easy to follow, but it took a little longer to make than I expected.


Chika Kaga
chika.k45@hotmail.com

I found that the poblano chiles were a little too spicy for my taste. Next time, I'll try using a milder pepper.


AJ Cosmatics
a-c21@hotmail.com

This recipe is a great make-ahead meal. You can stuff the poblano chiles ahead of time and then bake them when you're ready to serve.


Jason Bass pro
jason-b96@gmail.com

I love the smoky flavor of the poblano chiles. They really add a depth of flavor to this dish.


Rao Kashan
k-r@yahoo.com

These stuffed poblano chiles are a great way to use up leftover chicken or tofu.


Kareem K T
kareem.k@yahoo.com

I'm not a vegetarian, but I love these stuffed poblano chiles. They're a delicious and satisfying meal.


Barako Jattani
jattani.barako28@aol.com

This recipe is a great way to get your kids to eat their vegetables. My kids loved the stuffed poblano chiles and they didn't even realize they were eating vegetables.


Zeeshan Khaksar
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I've made this recipe several times and it's always a hit. It's a great way to use up leftover rice and beans.


B kids gamer
bk@yahoo.com

These stuffed poblano chiles are a must-try for any fan of Mexican food.


Randy Grossman
g-randy59@yahoo.com

I highly recommend this recipe. It's a delicious and easy way to enjoy poblano chiles.


Tayyab Qureshiii143
q.t60@yahoo.com

These stuffed poblano chiles are the perfect weeknight meal. They're easy to make and they're always a crowd-pleaser.


Usama Akmal
u51@gmail.com

I love how versatile this recipe is. I added some black beans and corn to the stuffing, and it was still amazing.


Ashley Dasher
adasher@hotmail.com

This was my first time making stuffed poblano chiles, and they turned out great! The recipe was easy to follow and the results were delicious.


Kelvin Thomas
k_thomas@hotmail.com

I'm not usually a fan of poblano chiles, but this recipe changed my mind. The stuffing was so flavorful and the chiles were perfectly cooked.


Shaaf Ashiq458
a.shaaf@yahoo.com

These stuffed poblano chiles were a hit at my dinner party! The combination of flavors was amazing, and the avocado and potatoes added a creamy, satisfying texture.