INGREDIENTS

INSTRUCTIONS

MAKES 4 SERVINGS LACTO/VEGAN
Don't be scared by the amount of garlic called for in this recipe. Once the
garlic is boiled with the potatoes, the flavor becomes much more subdued,
although I still wouldn't recommend it for a first date.
Place potatoes and garlic in medium saucepan and cover with cold water.
Bring to a boil over medium-high heat, cooking until potatoes are tender,
about 20 minutes. Drain potatoes; mash with potato masher. Stir in sour
cream and half of cheese. Season with salt and pepper. Cool.
Preheat oven to 350 degrees. Fill each chili with potato mixture and place
seam side up on lightly oiled baking sheet. Sprinkle with remaining cheese.
Bake chilies until very hot, about 15 minutes. If desired, garnish with red
and yellow bell pepper strips and serve with salsa. Makes 4 servings.
NOTE: When working with fresh chilies, avoid getting chili juice from cut
surfaces on your hands by wearing kitchen gloves or slipping plastic
baggies over your hands. Also avoid touching your face, especially the
eyes, nose and mouth, as the juices can cause an unpleasant burning
sensation. To roast a chili, skewer the chili on a long-handled fork and
cook it over a gas or electric burner or grill, or cook it under the
broiler on a baking sheet. Cook until the skin is charred black on all
sides, turning it frequently. Place the chili in a brown paper bag and
close the bag. Let the bag sit on the kitchen counter until the chili is
cool enough to handle and the skin is loosened. Remove chili from bag and
peel off the blackened skin. Split the chili down side and carefully remove
the seeds.
PER SERVING: 225 CAL.; 10G PROT.; 1G TOTAL FAT (0 SAT. FAT); 47G CARB.; 0
CHOL.; 127MG SOD.; 6G FIBER. LACTO/VEGAN
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 15, 1999.
Recipe by: Vegetarian Times Magazine, April 1997, page 49
Converted by MM_Buster v2.0l.

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