Potato Stuffed Poblano Peppers Sp5 Recipes

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POTATO-STUFFED POBLANOS REVERSE POTATO SKINS



Potato-Stuffed Poblanos Reverse Potato Skins image

These roasted and stuffed peppers get added indulgence from bacon, cheese, and potatoes. This recipe was part of a contest for Potatoes USA developed and cooked by Jenny Aleman, Nashville Nosher, and Arizona Dessert Flower.

Provided by Potato Goodness

Categories     Appetizers and Snacks     Cheese

Time 1h12m

Yield 8

Number Of Ingredients 12

½ cup sour cream
¼ cup salsa verde
1 tablespoon chopped fresh cilantro
4 russet potatoes, peeled and chopped
8 poblano peppers
8 slices bacon
½ red bell pepper, diced
½ onion, diced
2 cloves garlic, minced
½ cup shredded Cheddar cheese
½ cup milk
3 tablespoons butter

Steps:

  • Mix sour cream, salsa verde, and cilantro together in a bowl until sauce is evenly mixed; refrigerate.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool in a large bowl.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and place peppers on the baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 3 to 4 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reserve 1 tablespoon bacon grease in the skillet. Drain bacon slices on paper towels and chop.
  • Combine red bell pepper, onion, and garlic in the skillet with reserved bacon grease; cook and stir over medium heat until vegetables are softened, 4 to 6 minutes.
  • Mix 1/2 of the bacon, red bell pepper mixture, Cheddar cheese, milk, and butter into the potatoes; mash until well blended.
  • Remove skins from the roasted poblano peppers. Make a small cut in each pepper and scrape out seeds. Stuff peppers with potato mixture and top with remaining bacon and sauce.

Nutrition Facts : Calories 276.7 calories, Carbohydrate 27.2 g, Cholesterol 38.1 mg, Fat 14.8 g, Fiber 4.6 g, Protein 10.4 g, SaturatedFat 7.9 g, Sodium 351.3 mg, Sugar 4 g

STUFFED POBLANO PEPPERS



Stuffed Poblano Peppers image

My brother gave this recipe to me and we love it. If you are on a low-carb diet, this is awesome. Serve with refried beans and Mexican rice for a delicious meal. This is also great with chicken and green enchilada sauce mixed with sour cream.

Provided by Laura Trowbridge

Categories     Main Dish Recipes

Time 1h40m

Yield 4

Number Of Ingredients 13

4 medium fresh poblano peppers
1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
1 pound lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
salt and ground black pepper to taste
4 thin slices shredded Cheddar cheese
slice shredded Monterey Jack cheese
1 (15 ounce) can enchilada sauce (such as Hatch®)
aluminum foil
¼ cup grated Cheddar cheese

Steps:

  • Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
  • Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
  • Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.

Nutrition Facts : Calories 447 calories, Carbohydrate 18.8 g, Cholesterol 90.6 mg, Fat 28.9 g, Fiber 5.7 g, Protein 29 g, SaturatedFat 11.5 g, Sodium 541 mg, Sugar 5 g

FIRE ROASTED STUFFED POBLANO PEPPERS #SP5



Fire Roasted Stuffed Poblano Peppers #SP5 image

Make and share this Fire Roasted Stuffed Poblano Peppers #SP5 recipe from Food.com.

Provided by Karrod

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

6 -8 poblano peppers
2 cups monterey jack cheese
1 (10 ounce) can enchilada sauce
1 (20 ounce) bag Simply Potatoes Diced Potatoes with Onion
16 ounces chorizo sausage (Mexican sausage.)

Steps:

  • Roast poblanos over open flame. Put peppers in plastic bag and let peppers steam about 10 minutes.
  • Remove charred skin, slit peppers and remove veins and seeds. Set aside.
  • Grill Chorrizo in pan, breaking it up as it cooks. When almost ready, remove chorrizo and then add the potatoes to chorrizo lard. Coat potatoes and and cook until lightly brown, add chorrizo and mix together.Add a cup enchilada sauce, lower temperature, cover and cook about 10 minutes till potatoes are done.
  • Fill poblanos with potato mixture and set in a baking dish. Pour rest of enchilada sauce at bottom of dish and top poblanos with the cheese.
  • Bake in oven at 325 degrees for about 20 minutes until cheese melted.

Nutrition Facts : Calories 827.6, Fat 62.7, SaturatedFat 27.3, Cholesterol 150.2, Sodium 2331.2, Carbohydrate 21.5, Fiber 6.7, Sugar 5, Protein 45.4

POTATO STUFFED POBLANO PEPPERS #SP5



Potato Stuffed Poblano Peppers #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. This is a super simple recipe that will make an excellent side dish next time you have Mexican for dinner

Provided by Rita Potter

Categories     Potato

Time 40m

Yield 4 peices, 4 serving(s)

Number Of Ingredients 5

1 cup Simply Potatoes® Shredded Hash Browns
2 poblano peppers
3/4 cup Kraft Mexican Style Finely Shredded Four Cheese
1/2 cup chorizo sausage
4 tablespoons salsa

Steps:

  • Preheat oven to 425 degrees Farnhieght.
  • Brown the Chorizo in a skillet if it is not crumbled, crumble it before browning it. and set aside to cool for a few minutes.
  • Cut the peppers in half lengthwise and clean out the seeds.
  • in a mixing bowl mix together the potatoes, 1/2 cup of the cheese and the Chorizo and salt & pepper to taste.
  • Put a little cooking oil on the outside of the peppers and place them on a baking sheet.
  • Fill the peppers with 1/2 cup of the potato mixture in each one.
  • sprinkle the remaining cheese equally over the top of the peppers.
  • After the peppers are cooked top with a tablespoon of your favorite prepared salsa and enjoy!

SPICY SOUTHWEST HASHBROWN STUFFED POBLANOS #SP5



Spicy Southwest Hashbrown Stuffed Poblanos #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. The crispy and spicy hash brown give a kick to these peppers that can be serves as an appetizer or as an entree.

Provided by egurman

Categories     Potato

Time 40m

Yield 6 poblanos, 6 serving(s)

Number Of Ingredients 5

3 1/2 cups Simply Potatoes Southwest Style Hash Browns
6 poblano peppers
1 lb chorizo sausage, diced
1 bunch cilantro, chopped
1 lb cheddar cheese, grated or 1 lb monterey jack cheese, for even more heat

Steps:

  • Preheat the oven to 450 degrees F. Put the poblanos on a baking sheet and a little oil and salt. Roast for 20 minutes or until all the skin blisters. Transfer to a bowl and cover with plastic wrap and let steam for 10 minutes.
  • Peel the skin and cut a slit into the side of each pepper. Remove the seeds and membranes by hand and rinse with a little water to get all seeds. Set aside.
  • In a large skillet over medium, render the diced chorizo until crispy. Remove the chorizo from the pan and set aside.
  • Add 1 package of Simply Potatoes Southwest Style Hash Browns to the skillet and spread evenly. Cook for 6-7 minutes or until golden brown on the bottom. Flip over in sections and continue to cook for another 6-7 minutes.
  • Remove from heat and mix in the cilantro and season with salt.
  • Using a spoon, stuff the poblanos with the hashbrown mix into the pobanos and top with the grated cheese.
  • Place the stuffed poblanos back into the oven for about 8 minutes or until the cheese is melted and golden.

Nutrition Facts : Calories 698.7, Fat 55.5, SaturatedFat 27, Cholesterol 146.2, Sodium 1415.2, Carbohydrate 11.3, Fiber 3.8, Sugar 0.4, Protein 39.2

SIMPLY POBLANO HASH BROWN POTATOES #SP5



Simply Poblano Hash Brown Potatoes #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. This recipe has a touch of Mexico with the poblano peppers and the Oaxaca cheese, it has a little kick that the poplano peppers give it, the saute onions complements the dish with its sweetness and the melted cheese gives the creamy texture, and the bacon it's just an extra, it's my husband favorite potato dish. The poblano peppers have to be roasted before you saute them with potatoes. You will love these potatoes for breakfast with fried eggs on the side and your favorite salsa or just the with a flour tortilla and make a burrito. Tip put the peppers in a plastic bag for 5 minutes and it will be very easy to peel and clean them.

Provided by miztili

Categories     Breakfast

Time 30m

Yield 5 burritos, 4-5 serving(s)

Number Of Ingredients 7

1 (20 ounce) bag Simply Potatoes® Shredded Hash Browns
3 poblano peppers, roasted and cut in strips
1 medium onion, chopped
6 slices bacon, chopped
1 cup oaxaca cheese (you can use mozzarella if you can't find Oaxaca)
5 flour tortillas
salt and pepper, to taste

Steps:

  • Roast peppers and cut into strips, chopped the onions, and shred the oaxaca cheese.
  • In a frying pan fry the bacon bits until almost done they should look crispy not burn, add the onions saute until onions are lightly brown.
  • Then add the potatoes and peppers stir constantly so potatoes wont stick and burn cook until potatoes are done depending how crispy you want the potatoes.
  • When done turn heat off and flavor with salt and pepper and add cheese and mix well so cheese wont stay just on top.
  • Pour some in a flour tortilla, put your favorite salsa on top of potatoes and make a burrito, Then is ready to eat enjoy.

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