Serves: 6
Total Calories: 188

Tomato Sauce for Stuffed Chiles
6 , large poblano chile kimmy, , roasted and peeled
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1 pound boiling potato (about 6 small), peeled and sliced
1 clove garlic (large), thinly sliced
1/3 cup milk
3 tablespoons unsalted butter, at room temperature
3 tablespoons crumbled cotija or mild feta cheese
1/2 teaspoon salt, or to taste
1 cup cooked corn kernels, fresh (from about 1 medium ear) or thawed, if frozen

1. Prepare the sauce. Reserve covered, off heat. Prepare the chiles. Then, with a small sharp knife cut a slit lengthwise from the stem end to within 1-inch of the tip of each roasted and peeled chile. Keep the stems intact. Cut out the seed pod and rinse the chiles under running water to wash out the remaining seeds. Pat the chiles dry with paper towels. Set aside on a plate.

2. Preheat the oven to 350°. In a medium saucepan, cook the potatoes and garlic, in water to cover, over medium heat until the potatoes are tender, about 10 minutes. Mash the potatoes and garlic with the milk, butter, cheese, and salt until smooth.

3. Stuff each chile with about 1/2 cup of the mashed potatoes then close to reshape. Lay in an oiled baking dish. Cover loosely with foil and bake until hot, about 25 minutes. Reheat the sauce. To serve, spoon a pool of sauce on each of 4 serving plates and lay a stuffed chile in the center of each plate. Surround with a border of corn.
Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 188
Calories from Fat: 83

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