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Cheesy Potato Stuffed Poblanos

Cheesy, flavorful stuffed poblanos topped with a savory tomato salsa. It’s comfort food at its best!

Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 8
Calories 299 kcal
Author Carissa

Ingredients

  • 8 poblano peppers
  • 3/4 cup all purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 6 eggs separated
  • vegetable oil for frying

Ingredients for the filling

  • 3 gold potatoes
  • 3 tbs butter
  • 1 tsp garlic salt
  • 1/4 tsp black pepper
  • 2 tbs sour cream
  • 1 1/2 cup cheddar jack cheese shredded

Ingredients for the salsa

  • 5 roma tomatoes halved
  • 1/2 onion
  • 3 garlic cloves peeled
  • 1/2 cup tomato sauce
  • 3 tsp chicken bouillon
  • 1/4 tsp ground cumin
  • 1/2 tsp Mexican oregano
  • 2 cups water
  • 1 tbs vegetable oil

Instructions

Roast the Poblanos

  1. Heat a pan over medium-high heat. Char the poblanos on all sides (in batches if needed), turning as they blister.

  2. Transfer the charred poblanos to a large bowl and cover. Let them sweat for 30 minutes

Cook the Potatoes

  1. Place potatoes in a pot and cover with water.

  2. Bring to a boil over medium heat and cook for 40 minutes, or until fork-tender.

  3. Transfer to a bowl and let them cool slightly.

Make the salsa

  1. In a blender combine the tomatoes, onion, garlic cloves, tomato sauce, chicken bouillon, ground cumin, oregano and water. Blend until smooth.

  2. Heat 1 tbs of oil in a pot over medium heat. Add the salsa and simmer for 10-15 minutes, stirring occasionally.

Prepare the potato filling

  1. Once potatoes are cool enough to handle, peel off the skins. Mash them with butter, garlic salt, black pepper, and sour cream. Stir in shredded cheese until well combined.

Clean and prep the poblanos

  1. Carefully remove the charred skins. Make a slit near the top of each pepper and gently scoop out the seeds.

Make the coating

  1. In a bowl mix the flour, garlic powder, onion powder and salt.

  2. In separate bowls, separate egg whites and yolks. Beat egg whites with a mixer until stiff peaks form. Slowly beat in the yolks until fully incorporated.

Assemble and fry

  1. Fill each pepper with potato mixture, but don’t overstuff.

  2. Dredge in flour mixture then dip in the egg mixture.

  3. Fry in hot oil over medium-high heat for 2 minutes per side or until golden brown. Drain on a paper towel-lined tray.

Serve

  1. Spoon warm salsa over the chiles rellenos and enjoy!