Potato Cheese Chilies
- 2 cups mashed potatoes, hot or cold (see notes)
- 1/2 cup fresh chevre (goat) cheese
- 1/2 cup crumbled cotija or feta cheese
- 1 can (4 oz.) diced green chilies
- 1 tablespoon chopped green onion
- Salt
- 1 pound fresh poblano chilies (also called pasillas; 6 to 8, equal-size), rinsed
- In a bowl, use a fork or mixer to blend potatoes, chevre, 1/4 cup cotija, canned chilies, onion, and salt to taste.
- Wearing rubber gloves, cut poblanos in half lengthwise. With a knife, cut seed lump from beneath the stem inside each chili, leaving stem end in place (to form a cup). Pull out and discard veins. Fill chilies equally with potato mixture. Set chilies in an oiled 9- by 13-inch casserole, filling it. Cover tightly with foil.
- Bake in a 350u0b0 oven for 30 minutes. Uncover, sprinkle with remaining 1/4 cup cotija, and return to oven. Bake until stuffing is dotted with brown, 20 to 25 minutes longer.
- Serve chilies with a wide spatula. Add salsa and salt to taste.
mashed potatoes, fresh chuevre, crumbled cotija, green chilies, green onion, salt, chilies
Taken from www.myrecipes.com/recipe/potato-cheese-chilies (may not work)