Mexican🥬 Vegetables

Mexican Stuffed Poblano Chiles with Potatoes and Cream Sauce

Name: Mexican Stuffed Poblano Chiles with Potatoes and Cream Sauce
Cuisine: Mexican
Ingredients: 6 poblano chiles; 5 potatoes; 1 kg tomatoes; 3 serrano chiles; ~1 medium onion; 1 garlic clove; 1 small poblano pepper; ~1½ cups cream

A classic Mexican dish of roasted poblano chiles stuffed with sautéed potatoes and onions, served in a tomato-cream sauce, prepared without batter for a lighter preparation.

Adapted from a video by De mi Rancho a Tu Cocina

Los Mejores Chiles Rellenos Para El Mes Patrio De Mi Rancho A Tu Cocina

Watch on YouTube

Ingredients

poblano chiles6
potatoes5
tomatoes1 kg
serrano chiles3
onionpieces, chopped~1 mediumest.
garlic clove1
small poblano pepper1
creamfresh~1½ cupsest.

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1
Gather six poblano chiles, five potatoes, a kilogram of tomatoes, three serrano chiles, onion pieces, one garlic clove, one small poblano pepper, and fresh cream.
2
Place the poblano chiles over heat and roast them on all sides until the skin chars and loosens for easy peeling.
3
While the chiles roast, wash and peel the potatoes, then dice them into small pieces for stuffing.
4
Prepare the vegetables by chopping onions, tomatoes, and serrano chiles, dividing them into portions for the potato filling and for the cream sauce.
5
Place the roasted chiles in a bag to steam slightly, which makes peeling easier.
6
Heat oil in a pot, add the diced potatoes with salt, and brown them until they begin to color.
7
Once the potatoes start browning, add the prepared onions and tomatoes, continuing to cook until everything is tender, seasoning with salt as needed.
8
Remove the cooked potato and vegetable mixture and set aside.
9
Once the chiles have softened completely, carefully peel away the charred skin, remove the seeds, and keep the chiles whole for stuffing.
10
Stuff each peeled poblano chile with the cooked potato and vegetable mixture.
11
In a separate pot, heat oil and add the tomato sauce, season with salt, bring to a boil, then stir in the fresh cream until well combined.
12
Gently place the stuffed chiles into the tomato-cream sauce and cook until they are heated through and well flavored.
13
Remove the chiles from the sauce, serve with white rice, and enjoy.

Mexican Stuffed Poblano Chiles with Potatoes and Cream Sauce

Ingredients

Steps

More like this