Potato and Cheese-Stuffed Chillies Rellenos

Name: Potato and Cheese-Stuffed Chillies Rellenos
Yield: Serves 4
Ingredients: Vegetable oil, for brushing; Salt and freshly ground black pepper; 2 garlic cloves, crushed; 4 spring onions, chopped; 400 g (14 oz) can of tomatoes, chopped; 2 red chillies, deseeded and chopped; 150 g (5 oz) firm goat’s cheese, crumbled; 75 g (3 oz) Cheddar cheese, grated; 8 poblano chillies; 4 tablespoons soured cream; 4 tablespoons vegetable oil; 350 g (12 oz) new potatoes, peeled; 4 corn tortillas, chopped; 2 tablespoons brown sugar; 1 tablespoon chopped oregano

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

Ingredients

8 poblano chillies
Vegetable oil, for brushing
350 g (12 oz)

Starter
Vegetarian

Method

Preheat the oven to 200°C/400°F/gas mark 6. Cut a slit in the end of each poblano chilli to allow the steam to be released during cooking. Brush the chillies with a little oil and roast in the oven f