Chipotle Sweet Potato Stuffed Chiles Rellenos

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 is 3 servings

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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting poblano peppers, look for ones that are firm and dark green in color.
  • For the cheese, cotija or queso fresco are both great options, but you can also use feta or ricotta salata.

  • Instead of poblano peppers, use bell peppers. The benefit of this substitution is that bell peppers are milder in flavor and easier to find than poblanos. This substitution is ideal for those who don't like spicy food or are unable to find poblanos.
  • Instead of cotija cheese or queso fresco, use feta cheese. The benefit of this substitution is that feta cheese is more widely available and has a similar salty and tangy flavor that pairs well with the sweet potato and chipotle pepper.

Cheesy Chipotle Sweet Potato Stuffed Chiles Rellenos Add 1/2 cup shredded cheddar cheese to the mashed sweet potato mixture before filling the peppers. Increase the amount of melted butter to 3 tablespoons. Bake as directed and top with tomatillo salsa, if desired.


Cilantro Lime Sweet Potato Stuffed Chiles Rellenos Add 1/2 cup chopped fresh cilantro and the juice of 1 lime to the mashed sweet potato mixture before filling the peppers. Increase the amount of melted butter to 3 tablespoons. Bake as directed and top with fresh salsa, if desired.


Mexican Rice: Mexican rice is the perfect accompaniment to Chipotle Sweet Potato Stuffed Chiles Rellenos. The subtle sweetness of the rice complements the smokiness of the chipotle pepper, while the Mexican crema adds a creamy richness. It's a delicious side dish that will bring out the flavors of the peppers and sweet potato.


Black Beans: Black beans are a classic Mexican side dish that pairs perfectly with Chipotle Sweet Potato Stuffed Chiles Rellenos. The creamy texture of the beans contrasts nicely with the smoky chipotle peppers and sweet potato, while the subtle flavor of the beans adds another layer of flavor to the dish. Black beans are also a great source of protein, making this a complete, nutritious meal.




FAQ

Q: What kind of cheese should I use?

A: You can use either cotija cheese or queso fresco for this recipe. Both are Mexican cheeses with a salty, crumbly texture.



Q: How long do I need to cook it?

A: The cooking time will depend on your oven and the size of the dish. Generally, it should take about 25-30 minutes at 375°F. Check the dish periodically to make sure it doesn't get overcooked.

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Fun facts:

The chipotle pepper used in the recipe is a smoked jalapeño pepper, which originated in Mexico and is now a staple in Tex-Mex cuisine.

The Cotija cheese used in the recipe is a Mexican cow's milk cheese that is named after the town of Cotija in Michoacan, Mexico. It was made famous by renowned chef Rick Bayless in his award-winning cookbook, Mexican Everyday.