Chiles Rellenos Stuffed with Yuca or Potatoes
April 03, 2013
"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."
- 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
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.
Preheat oven to 350F.
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.
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.
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.
Finely chop the roasted onion, garlic and serrano.
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.
Fill cavities of poblano peppers with mashed yuca mixture, refold pepper together and press back into its pepper shape.
Place 1/2 cup ranchera salsa in the bottom of an 8x8 baking dish.
Place poblanos into the dish, and top each pepper with about half cup ranchera sauce; then sprinkle shredded cheddar over the top of that.
Bake uncovered in a 350F oven for about 20-25 minutes or until hot and cheese is melted.
Tips & Variations
No special items needed.