1 (888) 635-8115 (US)Mashed Potato Stuffed Chili Relleno
Classic stuffed peppers get a new spin with our Idahoan® CREAMY Buttery Homestyle® Mashed Potatoes. This recipe uses fried chiles to add a crunch, which combines perfectly with the smooth and creamy consistency of the potatoes for a mouthwatering Mexican-inspired dish!
TIME
30 minutes
YIELD
1
DISH TYPE
Entrée
Mashed Potato Stuffed Chili Relleno
Prep time:
Serves: 28
Ingredients
- 1 bag (32 ounces) Idahoan® CREAMY Buttery Homestyle® Mashed Potatoes
- 1 gallon hot water
- 28 each poblano peppers
- 4¼ pounds queso fresco
- 1¼ pounds all-purpose flour
- 28 each eggs (seperated)
- 1 quart vegetable or peanut oil (for deep frying)
- 7¾ pounds fresh roma tomatoes
- 7 each quagillo pepper
- 2½ pounds white onion
- 105 grams garlic clove
- ¼ cup Mexican oregano (do not substitute Italian oregano)
- ¼ ounce cumin seeds
- 3½ ounces chicken base
- 1 ounce sea salt
Instructions
- SAUCE:
- In a stock pot, place the whole roma tomatoes and the guajillo peppers. Simmer until the tomatoes are tender, about 15 minutes.
- While the tomatoes are simmering, add a small amount of the oil to a sauté pan and sauté the onion and garlic until slightly caramelized. Do not burn the garlic.
- Once the tomatoes are tender, remove them and the chili to a blender, adding some of the cooking water. Add the onion, garlic, oregano, cumin, chicken base and salt. Puree.
- Place the puree into a sauce pan and bring to a boil. Hold hot for assembly.
- Pepper Preperation:
- Place the poblano peppers on a sheet pan and roast in a 375°F oven until mostly blackend.
- Put the roasted peppers into either a paper sack or cover tightly to allow the skin to steam off of the pepper for thirty minutes. Then peel, removing all char from the pepper.
- Carefully cut the pepper from the stem to the base opening a pocket in the pepper. Remove the seeds and ribs.
- Refresh the potatoes. Place one gallon of HOT water into a bowl and whisk in the potatoes. Allow to hydrate for two minutes, and then fold in half of the crumbled queso fresco. Stuff the peppers with the potatoes, roll them in the flour, and set aside for the next step.
- Using the separated eggs, whisk the whites until stiff peaks form. Add the yolks to the whites and fold gently.
- Set a deep fryer to 350°F, dip the floured peppers in the egg batter and fry to a golden brown. Place 2 ounces of the sauce on to a serving plate and top with a prepared pepper.
- Top with more sauce, finish with crumbled queso fresco, and serve.
Featured Ingredient
Nutrition Information
Calories: 724 Fat: 54g Carbohydrates: 38g Sodium: 1025mg Fiber: 7g Protein: 25g Cholesterol: 234mg
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