Rustic green chiles, roasted and stuffed with savory cheesy mashed potatoes, served with a simple homemade tomato sauce. If you wish, use purchased tomato sauce. Makes 4 vegetarian chiles rellenos.
In a bowl, mash the potatoes, adding a bit of liquid if needed. Mix in the onion and zucchini along with the diced cheese. Season to taste with salt and freshly ground pepper.
Puree the tomatoes, onion and garlic in a blender. Heat the oil in a skillet and add the tomato mixture. Cook, stirring occasionally. If using the broth powder, stir it into the sauce and cook a few more minutes.
Heat the oven to 350 degrees F. Stuff the peeled peppers with the potato mixture. Spread tomato sauce in the bottom of a shallow casserole dish. Lay the stuffed chiles in the sauce. Cover and cook until the sauce is bubbling and the cheese has melted, about 15 minutes. Drizzle with crema, sour cream, or whole milk yogurt.