Chipotle Sweet Potato Stuffed Chiles Rellenos

• 2 large poblano peppers, roasted and peeled, seeds cut out
• 10 ounces sweet potato, cooked and mashed
• 2 tablespoons melted butter
• 2 ounces cotija cheese or queso fresco
• 4 tablespoons mexican crema (or creme fraiche or thin sour cream)
• 1/2 teaspoon ground chipotle pepper
• salt (to taste)
• black pepper (to taste)
• salsa verde (as needed)
• sliced serrano chiles or jalapenos (as needed)

1. Roast peppers on a comal or under broiler; remove skin, slit up one side and cut out seeds.
2. Pulse remaining ingredients in a food processor and fill poblanos.
3. Place on a baking sheet and warm at 350F or in a toaster oven for about 15 minutes or until filling is hot.
4. Serve topped with tomatillo salsa and sliced serrano peppers, if desired.

peppers, sweet potato, butter, cotija cheese, ground chipotle pepper, salt, black pepper, salsa verde, serrano chiles

Taken from food52.com/recipes/23746-chipotle-sweet-potato-stuffed-chiles-rellenos (may not work)