Stuffed Poblano Chiles With Avocado And Potatoes

Stuffed Poblano Chiles With Avocado And Potatoes
19 Ingredients
  • 2 unpeeled baking potatoes, scrubbed
  • 6 poblano chiles, roasted and peeled
  • 3 avocados, peeled, pitted, and coarsely mashed
  • 3 tablespoons olive oil
  • 1/2 tablespoon black peppercorns, freshly ground
  • Fine sea salt to taste
  • 18 plump garlic cloves
  • 1 cup skim milk
  • 1 tablespoon olive oil
  • 1 1/2 cups water
  • 3 small cones piloncillo (Mexican raw sugar), crushed with a meat mallet, or 6 tablespoons packed dark brown sugar
  • 1/4 cup olive oil
  • 1 large yellow onion, halved, peeled, and thinly sliced
  • 2 cups cider vinegar
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon black peppercorns
  • 8 cloves
  • 6 allspice berries
  • 4 bay leaves
Nutrition
687
34% daily value
6 servings
                                       
                                            high-​fiber
     

Fat

64% 42

Saturated

41% 8

Trans

- 0

Monounsaturated

- 27

Polyunsaturated

- 4

Carbs

13% 38

Carbs (net)

- 28

Fiber

40% 10

Sugars

- 7

Sugars, added

- 0

Protein

88% 44

Cholesterol

36% 108

Sodium

61% 1472

Calcium

19% 190

Magnesium

28% 114

Potassium

53% 1847

Iron

35% 6

Zinc

71% 11

Phosphorus

80% 559

Vitamin A

10% 91

Vitamin C

142% 85

Thiamin (B1)

23% 0

Riboflavin (B2)

33% 1

Niacin (B3)

58% 12

Vitamin B6

95% 2

Folate equivalent (total)

29% 117

Folate (food)

- 117

Folic acid

- 0

Vitamin B12

67% 4

Vitamin D

0% 1

Vitamin E

27% 5

Vitamin K

57% 46
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