Potato stuffed chile rellenos recipe

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One thing to keep in mind when you make this dish is that some poblanos can be a little spicy. But don’t worry, if you have a no-spicy-food eater, just use some of the stuffing in a halved bell pepper instead.

  • Yield: 4 Servings

Ingredients

  • 4 poblanos, seeds and ribs removed and cut in halves
For Filling
  • 5 cups (1125 g) cooked potatoes
  • 1/3 cup (80 ml) unsweetened nondairy milk
  • 2 tablespoons (6 g) nutritional yeast
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon jalapeno powder
For Sauce
  • 1½ cups (300 g) crushed tomatoes
  • ¼ cup (60 ml) water
  • 1 teaspoon minced garlic
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • ¼ teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon jalapeno powder
How to Make It
    The night Before
  1. Prepare the poblanos. Mix the filling ingredients together and stuff into the peppers. In a separate container, mix the sauce ingredients. Store everything in the fridge overnight.
  2. In the Morning
  3. Spread the sauce over the bottom of your slow cooker. Place the stuffed poblanos in and cook on low 7 to 9 hours.
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