Stuffed Poblano Chiles with Avocado and Potatoes
Stuffed Poblano Chiles with Avocado and Potatoes is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Put the potatoes in a medium saucepan and add lightly salted water to cover.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPut the potatoes in a medium saucepan and add lightly salted water to cover.
Bring to a boil over high heat.
Reduce the heat to medium-low and cook until the potatoes are tender about 30 minutes.
Drain and let stand until cool enough to handle.
Peel the potatoes and place in a medium bowl.
Mash the potatoes, leaving them a bit lumpy.
Make a lengthwise cut in each chile and remove the seeds.
Combine the mashed potatoes, avocados, olive oil, and ground peppercorns in a medium bowl and season with the salt.
Stuff the chiles with the potato mixture.
Place in a 9-by-13-inch baking dish.
Cover with plastic wrap and refrigerate.
To roast the garlic: Position a rack in the center of the oven and preheat the oven to 350°F.
Bring the garlic and milk to a boil in a medium saucepan over medium heat, then boil for 3 minutes, taking care that the milk does not boil over.
Drain the garlic in a sieve, discarding the milk.
In a small bowl, toss the garlic cloves in the olive oil.
Spread the garlic in a single layer on a baking sheet and cover with aluminum foil.
Roast until tender and golden, about 20 minutes.
To make the marinade: Bring the water and piloncillo or brown sugar to a boil in a small saucepan over high heat.
Boil, stirring often, until the sugar is dissolved and the water is reduced to 1 cup, about 5 minutes.
Remove from the heat.
Heat the oil in a medium skillet over medium heat.
Add the onion and cook until it begins to soften, about 1 minute.
Add the sugar water, vinegar, oregano, peppercorns, cloves, allspice, and bay leaves and bring to a simmer (do not boil).
Remove from the heat, add the roasted garlic, and let cool completely.
Pour the marinade over the chiles, cover, and refrigerate for at least 6 hours or up to 12 hours.
To serve, remove the chiles from the refrigerator and let come to room temperature.
Place a single chile on each plate, along with some of the marinade, including some of the onion and garlic cloves.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.