Chiles Rellenos Stuffed with Yuca or Potatoes

4
Servings
35m
Prep Time
25m
Cook Time
1h
Ready In


"If you have only had the breaded, fried chiles rellenos stuffed with cheese, this will be a revelation. These make a very hearty side dish and would be perfectly suited as a vegetarian entree. You won't find this on any mundane Tex-Mex menu. Roasting the chiles is a bit of extra work, but if you roast a lot at the same time, chiles are easily frozen after roasting for use later. I always roast a bunch at the end of summer when chiles and peppers are most abundant."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (248.6 g)
  • Calories 447.7
  • Total Fat - 33.7 g
  • Saturated Fat - 13.1 g
  • Cholesterol - 206.1 mg
  • Sodium - 1378.9 mg
  • Total Carbohydrate - 18 g
  • Dietary Fiber - 1.8 g
  • Sugars - 4.3 g
  • Protein - 18 g
  • Calcium - 400.1 mg
  • Iron - 1.3 mg
  • Vitamin C - 11.8 mg
  • Thiamin - 0.1 mg

Step 1

Blacken on all sides the poblanos, onion, serrano/jalapeno, and garlic on a comal/cast iron griddle or cast iron skillet or under the broiler or outside on the grill.

Step 2

Preheat oven to 350F.

Step 3

Place in a bowl and cover the bowl tightly with plastic wrap; let sit about fifteen minutes then peel off outside skin on the peppers.

Step 4

Slit the poblanos on one side in the shape of e "T", fold open, cut out the seed cluster and scrape away any seeds; do not rinse the pepper.

Step 5

Peel and chop yuca as you would a potato for mashed potatoes; if using potatoes do the same way. Cook in boiling salted water for 20-25 minutes or until tender, then drain.

Step 6

Finely chop the roasted onion, garlic and serrano.

Step 7

Mash yuca in a large bowl with the butter, finely chopped onion, garlic and pepper, butter and sour cream. Season to taste with salt and pepper.

Step 8

Fill cavities of poblano peppers with mashed yuca mixture, refold pepper together and press back into its pepper shape.

Step 9

Place 1/2 cup ranchera salsa in the bottom of an 8x8 baking dish.

Step 10

Place poblanos into the dish, and top each pepper with about half cup ranchera sauce; then sprinkle shredded cheddar over the top of that.

Step 11

Bake uncovered in a 350F oven for about 20-25 minutes or until hot and cheese is melted.

Tips & Variations


No special items needed.

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