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Chipotle Sweet Potato Chiles Rellenos

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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

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Course Main Course
Cuisine American, Mexican
Keyword Tex-Mex recipes, vegetarian recipes
Prep Time 25 minutes
Cook Time 15 minutes
Servings 2
Calories 432kcal
Author Sue Lau

Equipment

  • 1 comal or broiler

Ingredients

  • 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: 432kcal | Carbohydrates: 45g | Protein: 9g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 1731mg | Potassium: 968mg | Fiber: 7g | Sugar: 17g | Vitamin A: 22067IU | Vitamin C: 106mg | Calcium: 249mg | Iron: 2mg

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.

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