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3.8 from 10 votes
Chipotle Potato Stuffed Poblanos
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
This recipe is great for a festive breakfast, dinner, or a family gathering.
Course: Main Dish
Servings: 4 pieces
Calories: 140 kcal
  • 4 pieces Large poblano peppers
  • 1 pound Russet potatoes
  • 3/4 cup tomato
  • 1/3 cup green onions
  • 1/2 cup Salsa verde
  • 1 tablespoon Canned chipotle peppers in adobe sauce
  • 1 teaspoon Adobo sauce
  • 4 tablespoon Asadero Cheese
  1. Put poblano peppers in the oven and broil for a few minutes on each side to blacken skin. Place in a small paper bag and fold over the top; let stand for 5 minutes. Cooking or steaming peppers for too long will make them fall apart.
  2. Rub off skins and very carefully cut open and remove seeds, leaving stems attached. Place on a small baking sheet and set aside.
  3. Place potatoes in a medium bowl. Cover and microwave on high for about 7 or 8 minutes or until potatoes are soft. Mash well.
  4. Stir tomato, green onion, salsa, chipotle pepper, and adobo sauce into mashed potatoes.
  5. Spoon about 2 ⁄3 cup potato mixture into each broiled pepper and sprinkle each with a tablespoon of cheese.
  6. Broil stuffed poblanos for 1 or 2 minutes or until cheese is melted.
  7. Serve immediately.
  • Use Oaxaca cheese instead of Asadero cheese.

Serving size: 1 piece
Total calories: 140

Total fat: 2 g

Saturated fat: 1 g

Carbohydrates: 27 g

Protein: 5 g

Fiber: 5 g

Sodium: 160 mg

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