Sabrina's parents went to Richardson's Cuisine of New Mexico, in Arizona of all places, Home of the Original Green Chile Potato. I was intrigued. Perplexed, even! What was a Green Chile Potato?? Sabrina and I envisioned a baked potato, smothered in green chili sauce. We were WAY wrong! We saw a pic of it, and it was more like a mashed sweet potato stuffed, roasted chili. Hmmm.
I came across another recipe, that was more relleño-like. NOW we're talking, so I decided to swing with that. I wanted the flavor punch that a twice-baked potato packs, so I created a mix of mashed potatoes (leftover from a Ree Drummond recipe, so they were rich), a can of green chilies and some cheddar. They baked up really nice, and I knew I had a hit, so I came up with a solid recipe that could be worked out from scratch.
Keep in mind this is a perfect recipe for leftover mashed potatoes, but they are DEFINITELY worth making the mash from scratch!
- 4 fresh poblano peppers, stems on
- 2 cups mashed potatoes (Ree Drummond Mashed Potatoes) Or you can use your own version
- 1/2 cup shredded sharp cheddar
- 1 can of diced green chilies
- 1 tsp Mexi-Rub**, more reserved for seasoning
- Optional ingredients: 1-2 Tbls chopped crispy bacon, 2 Tbls minced green onion or caramelized yellow onions, 2 Tbls browned chorizo, 2 Tbls roasted corn, or anything you want!
- 1- 14.5 oz. can tomato sauce
- 1- 7.75 oz. can El Pato
- salt and pepper
- Fresh chopped cilantro for garnish
Start by making the Mexi-Rub. This stuff is excellent on chicken, beef, pork or veggies... I lOVE IT!!
**Mexi-Rub: (I usually triple this recipe)
- 1 tsp cumin seeds, toasted
- 1 tsp coriander seeds, toasted
- 1 dried chipotle pepper, roughly chopped
- 1 tsp grey sea salt
- 1/2 tsp onion powder
- 1 tsp garlic granules
- 1/2 tsp white pepper
- 1/4 tsp cracked black pepper
- 1 tsp dried oregano
Blend all ingredients together in coffee grinder or blender. Store in airtight container.
Next, prep the poblanos:
I like to broil the chilies on a sheet pan until nicely charred, about 3-4 min. per side. (You can use your grill set to high, or put them directly on the stove top burner if you like) Once charred, I let them rest, sealed in a zip top bag, to steam for about 5 min.
Once cool enough to handle, peel off the charred skin, but try not to tear the flesh of the pepper. Make one slit lengthwise into each pepper, and carefully pull out the seeds. Season the inside of each pepper with Mexi-Rub and set aside to cool. Set the oven to 375º
Make the filling:
Place the mashed potatoes (my mash was chilled) into a bowl. Stir in the cheese and diced green chilies, along with any other mix-in items you like. Season with salt and pepper to taste.
Once well blended, using your hands, form a quarter of the mixture into a football-like shape. Carefully place the formed potato mixture into each pepper. Press the mixture into the pepper, and repeat the process until you have four, beautifully stuffed peppers. If you have any potato left over, just press whatever is left on the top of each pepper.
Stir together the tomato sauces, and add a Tbls of water or chicken stock to thin it out a little. Place sauce in a baking dish, and place the stuffed peppers, potato-side up in the dish. Sprinkle more Mexi-Rub over the top, and cover loosely with aluminum foil. Bake, covered, for about 15 min.
Remove the foil, and continue to bake until sauce is bubbling, and the peppers start to brown, about another 15-20 min.
Serve immediately, over sauteed zucchini and corn, and drizzle some of the sauce over each relleño. OUTSTANDING!