Ingredients
- 2 large peppers (poblano peppers, roasted and peeled, seeds cut out)
- 10 ounces sweet potato, cooked and mashed
- 2 tablespoons melted butter
- 2 ounces cheese (cotija cheese or queso fresco)
- 4 tablespoons mexican crema (or creme fraiche or thin sour cream)
- 1/2 teaspoon ground chipotle pepper
- Salt and pepper
- Tomatillo salsa or salsa verde (optional)
How to Make
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Step 1: Roast peppers on a comal or under broiler; remove skin, slit up one side and cut out seeds.
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Step 2: Pulse remaining ingredients in a food processor and fill poblanos.
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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.
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Step 4: Serve topped with tomatillo salsa, if desired.
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Step 5: I garnished mine as well with sliced chiles toreados (roasted serrano peppers)
We hope you enjoy this recipe!
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