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Poblano Stuffed with Mashed Potatoes & Summer Succotash

A fusion of delicious flavors - fire roasted jalapeno, fresh cilantro, and creamy mashed potatoes stuffed in a roasted poblano pepper.

Prep- 30 min. Cook- 15 min. Yield: 12, 8.5-oz. servings
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Poblano Stuffed with Mashed Potatoes & Summer Succotash

Ingredients

  STEP 1 - POTATO MIXTURE
3  lb Potato Pearls® EXCEL® Original Butter Recipe Mashed Potatoes, prepared
6  Tbsp Fire roasted jalapeno flavor concentrate (like Minor's®)
1/2  cup Cilantro, chopped
  STEP 2 - SUMMER SUCCOTASH
4  oz Santiago® Seasoned Vegetarian Black Beans, prepared
1  Tbsp Vegetable oil
6  oz Corn kernels, frozen
  STEP 2 Cont'd.
2  oz Red onion, diced
2  oz Tomatoes, seeded and diced
  STEP 3 - STUFFED CASING
12  each Poblano peppers, whole
4  oz Cotija cheese, crumbled
4  Tbsp Cilantro, chopped

Instructions

  1. PREP FOR MIXTURE Prepare Potato Pearls® EXCEL® Original Butter Recipe Mashed Potatoes according to package directions. Mix the Potato Pearls® Mashed Potatoes and the remaining potato mixture ingredients together until well combined. Place in a piping bag and set aside.
  2. PREP FOR SUCCOTASH Prepare Santiago® Seasoned Vegetarian Black Beans according to package directions. Heat vegetable oil in a sauté pan. Sauté corn and onion until lightly browned on the edges. Add the tomatoes and the Santiago® Black Beans. Heat briefly until warmed through. Season with salt and pepper. Reserve.
  3. PREP FOR POBLANO Roast Poblano peppers over an open flame until blackened on all sides. Allow to cool, then rub peels off. Cut an opening down the center of each pepper and remove the seeds. Using piping bag, fill each pepper with 4 oz. of potato mixture. Add 1 Tbsp of Summer Succotash. Place peppers in a 2-inch deep, steamtable pan and warm in 325°F oven until heated through. Garnish with Cotija cheese and chopped cilantro.

Nutritional Information Per Serving

Calories - 200 Protein - 6 g SatFat - 2 g
Fat - 7 g Carbs - 32 g Fiber - 6 g
Iron - 2 % Sodium - 620 mg
Vitamin A - 2 %
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