Chipotle Sweet Potato Stuffed Chiles Rellenos

3
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"Simple but delicious way to have sweet potato. This could make an interesting vegetarian entree, but is also excellent as a side dish with about half a poblano per person. I have recipes for both tomatillo salsa and chiles toreados available in my collection."

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (233.1 g)
  • Calories 324
  • Total Fat - 20.9 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 30.5 mg
  • Sodium - 299.2 mg
  • Total Carbohydrate - 30.5 g
  • Dietary Fiber - 4.3 g
  • Sugars - 11.6 g
  • Protein - 5.7 g
  • Calcium - 89.8 mg
  • Iron - 1.9 mg
  • Vitamin C - 83.2 mg
  • Thiamin - 0.1 mg

Step 1

Roast peppers on a comal or under broiler; remove skin, slit up one side and cut out seeds.

Step 2

Pulse remaining ingredients in a food processor and fill poblanos.

Step 3

Place on a baking sheet and warm at 350F or in a toaster oven for about 15 minutes or until filling is hot.

Step 4

Serve topped with tomatillo salsa, if desired.

Step 5

I garnished mine as well with sliced chiles toreados (roasted serrano peppers)

Tips & Variations


No special items needed.

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