Chipotle Potato Stuffed Poblanos

This recipe is great for a festive breakfast, dinner, or family gathering.

Makes 4 Servings

Ingredients

• 4 large poblano peppers

• 1 pound russet potatoes (about 2 large potatoes), cut into small cubes

• ¾ cup diced tomato

• ⅓cup sliced green onion

• ½ cup prepared salsa verde

• 1 tablespoon chopped canned chipotle peppers
  in adobo sauce

• 1 teaspoon adobo sauce

• 4 tablespoons shredded Asadero or Oaxaca cheese

Directions

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.

2. Rub off skins and carefully cut open and remove seeds, leaving stems attached. Place on a small bak-ing sheet and set aside.

3. Cook potatoes 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.