INGREDIENTS

INSTRUCTIONS

Rub poblanos with peanut oil and place under broiler until skin begins to
blacken slightly, and rotate for even cooking. Remove from broiler and
place in a plastic bag or in a bowl and cover with plastic. This will allow
peppers to sweat so skin can be removed. Keep in bag for approximately 30
minutes. Remove skin by peeling, stem can remain on. Slice open pepper on
its side and remove seeds and membranes.
Bring potatoes up to a boil in salted water and cook on simmer until
tender.
Remove and hand mash with 1 1/2 tablespoons butter, scalded cream, salt and
pepper and grated cheese.
In a saute pan add 1/2 tablespoon butter and saute corn kernels quickly
with salt and pepper approximately 30 seconds on high heat. Add to potato
mixture.
Begin to fill peppers with potato mixture, being careful so as not to break
flesh.
Place on a sheet tray, top with shredded cheese and melt under broiler.
Plate peppers using Jicama Slaw for accompaniment.
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9408 - DEB STANTON
Converted by MM_Buster v2.0l.

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