Potato Cheese Chilies

1. 1

   In a bowl, use a fork or mixer to blend potatoes, chevre, 1/4 cup cotija, canned chilies, onion, and salt to taste.

2. 2

   Wearing rubber gloves, cut poblanos in half lengthwise. With a knife, cut seed lump from beneath the stem inside each chili, leaving stem end in place (to form a cup). Pull out and discard veins. Fill chilies equally with potato mixture. Set chilies in an oiled 9- by 13-inch casserole, filling it. Cover tightly with foil.

3. 3

   Bake in a 350u00b0 oven for 30 minutes. Uncover, sprinkle with remaining 1/4 cup cotija, and return to oven. Bake until stuffing is dotted with brown, 20 to 25 minutes longer.

4. 4

   Serve chilies with a wide spatula. Add salsa and salt to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.