With Cheesy Potatoes!
Prep Time: 30 minutes
Cooking Time: 30 minutes
Grilling Time: 10 minutes
6 Poblano peppers
2 cups leftover mashed potatoes, cold
1/4 cup green onions, slice + garnish
3/4 cup + 1/2 cup shredded Cheddar & Monterrey Jack mix
1 small can, Old El Paso Enchilada Sauce
1 tsp sugar
Small mixing bowl
Large ziplock bag
Damp Paper towels
Preheat oven 350 Degrees F. On a outdoor grill, place Poblano peppers directly on the grill. Blister the skins on the peppers evenly. Once the the peppers are blistered, wrap all the peppers in damp paper towels and place in a ziplock bag and set aside for 10 minutes to steam peppers. Remove the scorched skins off the peppers and cut a slit on one side and remove all the seeds from inside the interior of the peppers. In a small mixing bowl, place leftover cold mashed potatoes, 1/4 cup sliced green onions and 3/4 cup shredded cheese, mix well. Stuff each Poblano pepper with cheesy potatoes ( not to over stuff, you want the seams to meet, once closed). Place stuffed peppers seam side down in a baking dish. In a small sauce pan, add enchilada sauce, sugar, salt and pepper to taste. Simmer sauce on low heat until ready to pour on stuffed peppers. Pour enchilada sauce on peppers and bake in the oven for 25-30 minutes, take out of the oven and top with 1/2 cup of shredded cheese and place back in the oven for additional 5 minutes or until cheese is melted. Garnish with sliced green onions.