Mashed Potato Stuffed Chiles Rellenos

Ready in 1 hour
Complexity: Culinary Master
Serves 4 People

Idahoan has taken a Mexican favorite and reinvented it with this recipe for Mashed Potato Stuffed Chiles Rellenos. Sure, it takes a little bit of work but it pays off big time with this flavorful and unique main course dish.

Mashed Potato Stuffed Chiles Rellenos
Serves: 4
For the sauce:
  • 9 Roma tomatoes, whole
  • 1 dried guajillo pepper
  • 1 medium onion, peeled and chopped
  • 3 garlic cloves, peeled and coarsely chopped
  • Vegetable oil
  • 1 Tbsp Mexican oregano, crushed
  • ½ Tbsp cumin seed, whole
  • 1 Tbsp chicken bouillon paste
  • 1 tsp salt
For the chiles rellenos:
  • 1 4-oz package Idahoan® Buttery Homestyle or Bacon & Cheddar Chipotle Mashed Potatoes
  • 4 fresh poblano chilies
  • 8-10 ounces queso fresco, crumbled
  • 5-6 Tbsp flour
  • 4 eggs, separated
  • Frying oil
  1. Bring a 2 quart saucepan of water to a boil. Add tomatoes and guajillo pepper. Boil until tomatoes are tender, about 10 minutes.
  2. In a frying pan, cook onion and garlic in a small amount of oil until you see some browning. Set aside.
  3. Transfer tomatoes to a blender with 1½ cups of the water. Add the onion, garlic, oregano, cumin, chicken bouillon and salt. Blend until puréed.
  4. Pour purée into a saucepan and bring sauce to boil. Remove from heat and set aside.
  5. Roast the chiles on a hot dry pan or in a 375° oven until mostly blackened on each side.
  6. Place the chiles in a plastic grocery bag for approximately 30 minutes.
  7. Peel the blackened skin from the chiles with your fingers; it’s not important to get every bit of the skin off.
  8. Carefully slice each chile from the base of the stem to bottom. Remove most of the seeds and membranes.
  9. Mix Idahoan Mashed Potatoes with 1¾ cup boiling water. Blend until smooth.
  10. Stir all but ¼ cup of the crumbled cheese into potatoes and stuff the peppers dividing the mixture evenly amongst the four chiles.
  11. Roll each chile in flour and set aside.
  12. Beat the egg whites until stiff then gently add the egg yolks and mix.
  13. Place each flour coated chili in egg batter and cover completely.
  14. Heat a pan with ½" deep oil to medium high. Add chilies two at a time and fry until golden brown, using a large spoon to carefully bathe hot oil on the top of each to brown. Repeat with the other two chiles. Drain on paper towels.
  15. Spoon sauce onto a serving plates and place each chile relleno on top.
  16. Top with remaining sauce and cheese.



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