Stuffed Poblano Chile Recipe
Barbacoa beef and sweet potato stuffed poblano chile with cilantro cream and feta cheese
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Ingredients
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Stuffed Poblano Chile
Cilantro Cream
Method
Preparation
- 1
Prepare the Sweet Potato
Peel and dice the sweet potato into small cubes. Boil in salted water until tender, about 10-12 minutes. Drain and mash the sweet potato; set aside.
- 2
Roast the Poblano Chiles
Preheat the oven to 400°F (200°C). Place the poblano chiles on a baking sheet and roast for 20 minutes, turning occasionally, until the skin is blistered. Remove from the oven and let cool.
- 3
Make the Filling
In a bowl, combine the barbacoa beef, mashed sweet potato, cumin, coriander, salt, and pepper. Mix well to combine.
- 4
Stuff the Chiles
Once the poblano chiles are cool, carefully peel off the skin and make a slit down one side to remove the seeds. Stuff each chile with the barbacoa and sweet potato mixture.
Cilantro Cream
- 5
Prepare the Cilantro Cream
In a blender, combine the sour cream, cilantro, lime juice, and garlic. Blend until smooth and season with salt to taste.
Baking
- 6
Bake the Stuffed Chiles
Place the stuffed chiles in a baking dish, drizzle with olive oil, and sprinkle feta cheese on top. Bake in the preheated oven for 15-20 minutes until heated through and the cheese is slightly golden.
