Chipotle Sweet Potato Stuffed Chiles Rellenos

September  3, 2013
5 Ratings
  • Serves 2-4
Author Notes

Simple but delicious way to have sweet potato. This could make an interesting vegetarian entree, but is also excellent as a side dish with about half a poblano per person. —Palatable Pastime

What You'll Need
  • 2 large poblano peppers, roasted and peeled, seeds cut out
  • 10 ounces sweet potato, cooked and mashed
  • 2 tablespoons melted butter
  • 2 ounces cotija cheese or queso fresco
  • 4 tablespoons mexican crema (or creme fraiche or thin sour cream)
  • 1/2 teaspoon ground chipotle pepper
  • salt (to taste)
  • black pepper (to taste)
  • salsa verde (as needed)
  • sliced serrano chiles or jalapenos (as needed)
  1. Roast peppers on a comal or under broiler; remove skin, slit up one side and cut out seeds.
  2. Pulse remaining ingredients in a food processor and fill poblanos.
  3. Place on a baking sheet and warm at 350F or in a toaster oven for about 15 minutes or until filling is hot.
  4. Serve topped with tomatillo salsa and sliced serrano peppers, if desired.
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