Poblanos a la Pappas

By debrcovey

Ingredients

• Makes 2 large servings
• 2 poblano peppers, roasted and peeled **
• 12 ounces small red potatoes, cubed, about 2 cups
• olive oil
• 1 small yellow onion, sliced, about 1/2 cup
• 1 cup Monterey Jack cheese, shredded
• 3 tablespoons green chiles, diced (canned or fresh roasted)
• 1/2 jalepeño, seeded and diced
• 3-4 green onions, chopped
• 3 tablespooons cream cheese, softened
• 1 tablespoon sour cream
• 2 teaspoons Chimayo Spice Mix (or your mixture of Southwestern spices, think, cumin, garlic, oregano, chili powder etc)
• juice of one lime
• salt and pepper
• 1/2 cup Monterey Jack cheese, shredded

Preparation

Step 1

Preheat oven to 425°. Spray a sheet pan with cooking spray; set aside.

Boil the potatoes in a pot of salted water until tender, about 7 minutes. Drain and return to the pot. Warm over high heat for about 30 seconds, or until potatoes are dry. Set aside.

In a small saucepan, over medium high heat, drizzle in about 1 tablespoon of olive oil. Add yellow onions , green chiles, jalepeños and green onions and cook until tender and translucent, about 5 minutes. Add chiles to potato pan, along with 1 cup Monterey Jack Cheese, cream cheese, sour cream, spices and lime juice. Season to taste with salt and pepper.



Divide potato filling between poblanos and sprinkle with remaining ½ cup of cheese. Place on prepared sheet pan and bake until cheese is melted and golden brown, about 20-25 minutes