Stuffed Poblano Chiles With Avocado And Potatoes

Name: Stuffed Poblano Chiles With Avocado And Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 18 plump garlic cloves; 1 cup skim milk; 1 tablespoon olive oil; 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

Servings: persons

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
18 plump garlic cloves
1 cup skim milk
1 tablespoon olive oil
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

1
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
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
3. To roast the garlic: Position a rack in the center of the oven and preheat the oven to 350u00b0F. 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
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
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
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.

1203

kcal

Calories

Fat

207

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 unpeeled baking potatoes, scrubbed, 6 poblano chiles, roasted and peeled, 3 avocados, peeled, pitted, and coarsely mashed, 3 tablespoons olive oil, and more.

Yes, Stuffed Poblano Chiles With Avocado And Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!