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Chiles Rellenos Stuffed with Yuca or Potatoes

Created by Sue on April 3, 2013

3 to 4 large fresh poblano peppers (as many fit the bottom of a square baking dish)
1/2 onion
1 fresh serrano pepper (or fresh jalapeno pepper)
3 cloves garlic
6 ounces yuca (cassava root or potato if you can't get yuca)
1 cup shredded cheddar cheese

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.