Chipotle Sweet Potato Chiles Rellenos are poblano peppers stuffed with creamy sweet potatoes and smothered with cheese and chile sauce.

Chipotle Sweet Potato Chiles Rellenos

By Sue Lau | Palatable Pastime

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Chipotle Sweet Potato Chiles Rellenos is my recipe of the day. I first started making non-breaded stuffed chiles probably about twenty years ago and have been in love with them ever since. They satisfy my cravings for a pepper main dish without worrying about the batter. Which can add extra calories when you’re not looking for them.

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This is a simple but delicious way to have sweet potato. It makes an interesting vegetarian entree, but is also excellent as a vegan dish with a few change up using plant based ingredients. Topped with both tomatillo salsa and chiles toreados, your taste buds will certainly come alive.

And, as already noted, it’s a simpler preparation than normal chiles rellenos. No messing with a batter. And you only have to slit the pepper open and fill it – no folding over and pinning closed with toothpicks. You’re welcome.

Chipotle Sweet Potato Chiles Rellenos

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Chipotle Sweet Potato Chiles Rellenos

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Chipotle Sweet Potato Chiles Rellenos

Sue Lau

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5 from 13 votes

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine American, Mexican

Servings 2

Calories 432 kcal

Equipment

• 1 comal or broiler

Ingredients

  

1x2x3x

• 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
• 1/4 teaspoon Salt
• 1/4 teaspoon black pepper
• 1 cup Tomatillo Salsa
• 2 Chiles Toreados roasted serrano peppers

Instructions

 

• 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, if desired.
• I garnished mine as well with sliced chiles toreados (roasted serrano peppers).

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 432kcalCarbohydrates: 45gProtein: 9gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 71mgSodium: 1731mgPotassium: 968mgFiber: 7gSugar: 17gVitamin A: 22067IUVitamin C: 106mgCalcium: 249mgIron: 2mg

Keyword Tex-Mex recipes, vegetarian recipes

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Recipes for Ingredients within Chipotle Sweet Potato Chiles Rellenos

Tomatillo Salsa Recipe

Chiles Toreados Recipe: 

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Post has  been  updated from 6.6.13  for content.