Potato Cheese Chilies

Name: Potato Cheese Chilies
Ingredients: 2 cups mashed potatoes, hot or cold (see notes); 1/2 cup fresh chevre (goat) cheese; 1/2 cup crumbled cotija or feta cheese; 1 can (4 oz.) diced green chilies; 1 tablespoon chopped green onion; Salt; 1 pound fresh poblano chilies (also called pasillas; 6 to 8, equal-size), rinsed

7 ingredients

4 steps

Ingredients

2 cups mashed potatoes, hot or cold (see notes)
1/2 cup fresh chevre (goat) cheese
1/2 cup crumbled cotija or feta cheese
1 can (4 oz.) diced green chilies
1 tablespoon chopped green onion
Salt
1 pound fresh poblano chilies (also called pasillas; 6 to 8, equal-size), rinsed

Directions

1

In a bowl, use a fork or mixer to blend potatoes, chevre, 1/4 cup cotija, canned chilies, onion, and salt to taste.
2

Wearing rubber gloves, cut poblanos in half lengthwise. With a knife, cut seed lump from beneath the stem inside each chili, leaving stem end in place (to form a cup). Pull out and discard veins. Fill chilies equally with potato mixture. Set chilies in an oiled 9- by 13-inch casserole, filling it. Cover tightly with foil.
3

Bake in a 350° oven for 30 minutes. Uncover, sprinkle with remaining 1/4 cup cotija, and return to oven. Bake until stuffing is dotted with brown, 20 to 25 minutes longer.
4

Serve chilies with a wide spatula. Add salsa and salt to taste.