Stuffed Poblano Chiles with Avocado and Potatoes

Name: Stuffed Poblano Chiles with Avocado and Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 allspice berries; 3 avocados, peeled, pitted, and coarsely mashed; 2 unpeeled baking potatoes, scrubbed; 4 bay leaves; 1 teaspoon black peppercorns; 473 milliliters cider vinegar; 18 plump garlic cloves; 59 milliliters olive oil; 1 teaspoon dried Mexican oregano; 6 poblano chiles, roasted and peeled; 6 servings Fine sea salt to taste; 237 milliliters skim milk; 355 milliliters water; 1 large yellow onion, halved, peeled, and thinly sliced

Need a gluten free and vegetarian side dish? Stuffed Poblano Chiles with Avocado and Potatoes could be an excellent recipe to try. One portion of this dish contains roughly 7g of protein, 24g of fat, and a total of 375 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up plump garlic cloves, mexican oregano, baking potatoes, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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

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

Make a lengthwise cut in each chile and remove the seeds.

Ingredients you will need

Chili Pepper

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.

Ingredients you will need

Peppercorns

Olive Oil

Avocado

Potato

Chili Pepper

Salt

Equipment you will use

Bowl

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

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

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

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

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

Remove from the heat.

Heat the oil in a medium skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onion and cook until it begins to soften, about 1 minute.

Ingredients you will need

Onion

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

Remove from the heat, add the roasted garlic, and let cool completely.

Ingredients you will need

Roasted Garlic

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

To serve, remove the chiles from the refrigerator and let come to room temperature.

Ingredients you will need

Chili Pepper

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

Wine Notes

Ingredients you will need

Wine

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.

Ingredients you will need

Vinaigrette