This recipe is by Barbara Schack, sister to the late Steven Schack, long-time dairy goat enthusiast and former co-owner of Redwood Hill Farm. Barbara stuffs her chilies with seasoned mashed potatoes. You can mash fresh potatoes or use frozen or instant. To get maximum space for stuffing, select straight poblano chilies. This delicious recipe has also been published in Sunset Magazine.
Potato Cheese Chilies
2 cups mashed potatoes, hot or cold
1/2 cup Redwood Hill Farm's Fresh Chevre
1/2 cup crumbled cotija or Redwood Hill Farm's Feta cheese
1 can (4 oz.) diced green chilies
1 tablespoon chopped green onion
Salt
About 1 pound fresh poblano chilies (also called pasillas; 6-8 equal size) rinsed
Bell pepper salsa (recipe follows) or 1 cup purchased red salsa

In a bowl, use a fork or mixer to blend potatoes, Chevre, 1/4 cup cotija, canned chilies, onion, and salt to taste.

Wearing rubber gloves, cut poblanos in half lengthways. With a knife, cut seed lump from beneath the stem inside each chili, leaving stem end in place (to form a cup). Pull out and discard veins. Fill chilies equally with potato mixture. Set chilies in an oiled 9- by 13-inch casserole, filling it. Cover tightly with foil.

Bake in a 350 degree oven for 30 minutes. Uncover; sprinkle with remaining 1/4 cup cotija, and return to oven. Bake until stuffing is dotted with brown, 20 to 25 minutes longer

Serve chilies with a wide spatula. Add salsa and salt to taste. Serves 4.
Bell Pepper Salsa

In an 8- to 9-inch square pan, combine 1 cup coarsely chopped firm-ripe tomatoes, 1 cup coarsely chopped red bell peppers, 2 cloves chopped garlic, and 1 teaspoon olive oil. Cover tightly with foil

Bake in a 350 degree oven until tomatoes mash easily, 50 - 60 minutes. Pour vegetable mixture into a blender or food processor. Add 1/2 cup fresh cilantro, 1/3 cup chopped green onions, 1 1/2 teaspoons balsamic vinegar, and 1/4 teaspoon sugar. Whirl until coarsely pureed. Add salt to taste. Makes 1 cup.

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