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Poblano Chiles Stuffed with Potatoes and Cheese
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3.70 from 20 votes

Poblano Chiles Stuffed with Potatoes and Cheese

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.
Prep Time45 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican, Vegetarian
Keyword: chiles rellenos, poblano chiles, potatoes
Servings: 4 stuffed chiles.


  • 4 poblano chiles
  • 1 ½ pounds Yukon gold potatoes , (peeled or not,) steamed until a fork pierces easily
  • 1 tablespoon olive oil
  • ½ onion , chopped
  • ½ cup (1/4-inch) diced zucchini squash
  • ½ cup grated Oaxaca or mozzarella cheese
  • Crema, sour cream, or whole milk plain yogurt
  • fine sea salt and freshly ground pepper

The tomato sauce:

  • 1 (28-ounce) can diced tomatoes
  • 1/2 cup chopped onion
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1 teaspoon vegetable broth powder, optional


  • Roast the chiles over an open flame–on the grill or stovetop or under broiler–on high heat. Turn the peppers occasionally, until blistered and blackened on all surfaces, 3 to 5 minutes on each exposed side. Place in a covered dish or in a plastic bag and set aside to cool. After about 10 minutes, peel away the blackened skin and remove the seeds. Set aside.
  • Heat the olive oil in a skillet and cook the onions until it is transparent. Add the diced squash and cook a few more minutes. Season to taste with salt.
  • 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. 

Make the sauce:

  • 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.

Assemble and bake:

  • 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.