You need 6-8 Poblano chilies. Roast them over an open flame or in a broiler until outer skin is charred on both sides. Place in a bag for 10 minutes to let skins loosen, then peel off under running water. Run knife down side and remove seeds inside.
Stuff the chilies with a mixture of:
They can be refrigerated at this point.
To heat, microwave until hot. Delicious garnished with fresh cream and ground nuts (pistachio, walnut, or pecans). Serve with beans and tortillas on the side.
It takes about 30 minutes to make these.
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Heat 1 tbsp oil. Put mustard seeds and curry leaves. Add chopped ginger and chopped chilies. Finely add mashed potatoes and mix it properly. Put this masala aside.