El Paso Stuffed Potato Recipes

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POTATO STUFFED POBLANOS

Inspired by chiles rellenos, these tasty cheese and potato-stuffed chiles will spice up your meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 7



Potato Stuffed Poblanos image

Steps:

  • Make potatoes as directed on box for stove-top directions, omitting milk and margarine. After simmering, remove from heat; stir in chiles and cream cheese.
  • Meanwhile, cook poblano chiles directly on grate of gas stove about 5 minutes, turning with tongs or fork to cook all sides of skin. Place chiles in food-storage plastic bag 5 minutes. Peel chiles under cold water. Open on one side; remove and discard seeds.
  • Heat oven to 350°F. Fill each poblano chile with potato mixture; place in ungreased 13x9-inch glass baking dish.
  • Bake 15 to 20 minutes or until filling is hot and chiles are soft. Let stand 5 minutes before serving. Serve with salsa and sour cream.

Nutrition Facts : Calories 190, Carbohydrate 32 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 3 g, TransFat 0 g

1 box (4.7 oz) Betty Crocker™ scalloped potatoes
Hot water called for on potatoes box
1/4 cup Old El Paso™ chopped green chiles (from 4.5-oz can), drained
2 oz cream cheese, softened
4 medium poblano chiles
1/2 cup Old El Paso™ Thick 'n Chunky salsa, if desired
Sour cream, if desired

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