Ingredients

The following ingredients have 3 Servings
  • 2 large poblano peppers, roasted and peeled, seeds cut out
  • 10 ounces sweet potato, cooked and mashed
  • 2 tablespoons melted butter
  • 2 ounces cotija cheese or queso fresco
  • 4 tablespoons mexican crema (or creme fraiche or thin sour cream)
  • 1/2 teaspoon ground chipotle pepper
  • salt (to taste)
  • black pepper (to taste)
  • salsa verde (as needed)
  • sliced serrano chiles or jalapenos (as needed)

Instruction

  • Roast peppers on a comal or under broiler; remove skin, slit up one side and cut out seeds.
  • Pulse remaining ingredients in a food processor and fill poblanos.
  • Place on a baking sheet and warm at 350F or in a toaster oven for about 15 minutes or until filling is hot.
  • Serve topped with tomatillo salsa and sliced serrano peppers, if desired.