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Stuffed Chiles with Mashed Potatoes

Chiles Rellenos de Papas
Creamy mashed potatoes taste wonderful nestled in roasted green chiles. There is no batter or frying for this relleno, a common preparation. Bright yellow corn scattered around the chiles makes a super presentation.
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Ingredients

Makes 6 servings

  • Tomato Sauce for Stuffed Chiles
  • 6 large poblano chiles roasted and peeled
  • 6 small about 1 pound boiling potatoes, peeled and sliced
  • 1 large garlic clove thinly sliced
  • ⅓ cup milk
  • 3 tablespoons unsalted butter at room temperature
  • 3 tablespoons crumbled cotija or mild feta cheese
  • ½ teaspoon salt or to taste
  • 1 cup cooked corn kernels fresh (from about 1 medium ear) or thawed, if frozen

Instructions

  • Prepare the sauce.
  • Reserve covered, off heat.
  • Prepare the chiles.
  • Then, with a small sharp knife cut a slit lengthwise from the stem end to within 1-inch of the tip of each roasted and peeled chile.
  • Keep the stems intact.
  • Cut out the seed pod and rinse the chiles under running water to wash out the remaining seeds.
  • Pat the chiles dry with paper towels.
  • Set aside on a plate.
  • Preheat the oven to 350°.
  • In a medium saucepan, cook the potatoes and garlic, in water to cover, over medium heat until the potatoes are tender, about 10 minutes.
  • Mash the potatoes and garlic with the milk, butter, cheese, and salt until smooth.
  • Stuff each chile with about ½ cup of the mashed potatoes then close to reshape.
  • Lay in an oiled baking dish.
  • Cover loosely with foil and bake until hot, about 25 minutes.
  • Reheat the sauce.
  • To serve, spoon a pool of sauce on each of 4 serving plates and lay a stuffed chile in the center of each plate.
  • Surround with a border of corn.

Notes & Wine Advice

erve hot.
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Course; Side Dish
Cuisine; Mexican