Stuffed Poblano Chiles with Avocado and Potatoes might be a good recipe to expand your side dish recipe box. One portion of this dish contains around 7g of protein, 24g of fat, and a total of 377 calories. This gluten free and vegetarian recipe serves 6. A mixture of bay leaves, avocados, baking potatoes, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
1
Put 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.
Ingredients you will need
Potato
Water
Equipment you will use
Sauce Pan
2
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
Ingredients you will need
Potato
Equipment you will use
Bowl
3
Make a lengthwise cut in each chile and remove the seeds.
Ingredients you will need
Chili Pepper
Seeds
4
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.
Ingredients you will need
Peppercorns
Olive Oil
Avocado
Potato
Chili Pepper
Salt
Equipment you will use
Bowl
5
Place in a 9-by-13-inch baking dish. Cover with plastic wrap and refrigerate.
Ingredients you will need
Wrap
Equipment you will use
Plastic Wrap
Baking Pan
6
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.
Ingredients you will need
Garlic
Milk
Equipment you will use
Sauce Pan
Oven
7
Drain the garlic in a sieve, discarding the milk. In a small bowl, toss the garlic cloves in the olive oil.
Ingredients you will need
Garlic
Olive Oil
Milk
Equipment you will use
Sieve
Bowl
8
Spread the garlic in a single layer on a baking sheet and cover with aluminum foil. Roast until tender and golden, about 20 minutes. Set aside.
Ingredients you will need
Garlic
Spread
Equipment you will use
Aluminum Foil
Baking Sheet
9
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.
Ingredients you will need
Brown Sugar
Panela
Marinade
Sugar
Water
Equipment you will use
Sauce Pan
10
Remove from the heat.
11
Heat the oil in a medium skillet over medium heat.
Ingredients you will need
Cooking Oil
Equipment you will use
Frying Pan
12
Add the onion and cook until it begins to soften, about 1 minute.
Ingredients you will need
Onion
13
Add the sugar water, vinegar, oregano, peppercorns, cloves, allspice, and bay leaves and bring to a simmer (do not boil).
Ingredients you will need
Peppercorns
Bay Leaves
Allspice
Oregano
Vinegar
Clove
Sugar
Water
14
Remove from the heat, add the roasted garlic, and let cool completely.
Ingredients you will need
Roasted Garlic
15
Pour the marinade over the chiles, cover, and refrigerate for at least 6 hours or up to 12 hours.
Ingredients you will need
Marinade
Chili Pepper
16
To serve, remove the chiles from the refrigerator and let come to room temperature.
Ingredients you will need
Chili Pepper
17
Place a single chile on each plate, along with some of the marinade, including some of the onion and garlic cloves.
Ingredients you will need
Whole Garlic Cloves
Marinade
Chili Pepper
Onion
18
Wine Notes
Ingredients you will need
Wine
19
Since this dish is sauced with an escabèche (a sweet, spiced vinaigrette), one of the best matches is a German Riesling from the Mosel, such as Carl-Schmitt's Kabinett Riesling.