Chipotle Potato Stuffed Poblanos
Ingredients
- Poblano Peppers800g≈ 5.25 × 1 cup chopped
- Potatoes, russet450g≈ 1.25 × potato large (3" to 4-1/4" dia)
- Tomatoes, canned, red, ripe, diced180g
- Green Onion15g≈ 1 stalk
- Salsa120g≈ 3.25 × tbsp
- Chipotle Peppers in Adobo15g≈ 1 pepper
- Monterey Jack cheese28g
Estimated Cost
- Poblano Peppers (800g)$6.16
- Potatoes, russet (450g)—
- Tomatoes, canned, red, ripe, diced (180g)—
- Green Onion (15g)$0.19
- Salsa (120g)—
- Chipotle Peppers in Adobo (15g)$0.14
- Monterey Jack cheese (28g)—
* Cost estimate based on 3 of 7 ingredients.
Prices are estimates based on Kroger grocery store data, last updated July 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Broil poblano peppers on both sides until the skin blisters and chars.
- 2
2. Transfer to a paper bag (or wrap in foil), seal, and let rest for 5 minutes.
- 3
3. Rub away the charred skin, split open carefully, and remove seeds while keeping the stem intact.
- 4
4. Place the prepared peppers on a baking sheet.
- 5
5. Cut potatoes into small cubes and microwave in a covered bowl on high for 7-8 minutes until tender.
- 6
6. Mash the cooked potatoes until smooth.
- 7
7. Fold tomato, green onion, salsa verde, chopped chipotle pepper, and adobo sauce into the mashed potatoes.
- 8
8. Stuff each poblano with approximately 2/3 cup of the potato mixture.
- 9
9. Sprinkle 1 tablespoon asadero cheese over each pepper.
- 10
10. Broil for 1-2 minutes until the cheese melts.
- 11
11. Serve right away.
Nutrition per serving
Based on 4 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.