Stuffed Poblano Chillies with Avocado and Potatoes

Ingredients for Stuffed Poblano Chillies with Avocado and Potatoes

• 2 unpeeled baking potatoes, scrubbed

• 6 poblano chillies, roasted and peeled

• 3 avocados, peeled, pitted, and coarsely mashed

• 3 tablespoons olive oil

• 1/2 tablespoons black peppercorns, freshly ground

• Fine sea salt to taste

• 18 plump garlic cloves

• 240ml skimmed milk

• 1 tablespoon olive oil

• 350ml water

• 3 small cones piloncillo (Mexican raw sugar), crushed with a meat mallet, or 6 tablespoons packed dark brown sugar

• 60ml olive oil

• 1 large yellow onion, halved, peeled, and thinly sliced

• 475ml cider vinegar

• 1 teaspoon dried Mexican oregano

• 1 teaspoon black peppercorns

• 8 cloves

• 6 allspice berries

• 4 bay leaves

How to make Stuffed Poblano Chillies with Avocado and Potatoes

1. Put the potatoes in a medium saucepan and add lightly salted water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and cook until the potatoes are tender about 30 minutes. Drain and let stand until cool enough to handle. Peel the potatoes and place in a medium bowl. Mash the potatoes, leaving them a bit lumpy

2. Make a lengthwise cut in each chilli and remove the seeds. Combine the mashed potatoes, avocados, olive oil, and ground peppercorns in a medium bowl and season with the salt. Stuff the chillies with the potato mixture. Place in a 9-by-13-inch baking dish. Cover with plastic wrap and refrigerate.

3. To roast the garlic: Position a rack in the centre of the oven and preheat the oven to 177°C. Bring the garlic and milk to a boil in a medium saucepan over medium heat, then boil for 3 minutes, taking care that the milk does not boil over. Drain the garlic in a sieve, discarding the milk. In a small bowl, toss the garlic cloves in the olive oil. Spread the garlic in a single layer on a baking sheet and cover with aluminum foil. Roast until tender and golden, about 20 minutes. Set aside.

4. To make the marinade: Bring the water and piloncillo or brown sugar to a boil in a small saucepan over high heat. Boil, stirring often, until the sugar is dissolved and the water is reduced to 240ml , about 5 minutes. Remove from the heat.

5. Heat the oil in a medium skillet over medium heat. Add the onion and cook until it begins to soften, about 1 minute. Add the sugar water, vinegar, oregano, peppercorns, cloves, allspice, and bay leaves and bring to a simmer (do not boil). Remove from the heat, add the roasted garlic, and let cool completely. Pour the marinade over the chillies, cover, and refrigerate for at least 6 hours or up to 12 hours.

6. To serve, remove the chillies from the refrigerator and let come to room temperature. Place a single chilli on each plate, along with some of the marinade, including some of the onion and garlic cloves.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.