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–+ servings

Chipotle Sweet Potato Chiles Rellenos

Sue Lau
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5 from 12 votes
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Prep Time 25 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American, Mexican
Servings 2
Calories 432 kcal

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: 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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