Photo: Thought Catalog
Stuffed Poblano Chiles with Avocado and Potatoes
19 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
802
Calories
18g
Protein
45g
Fat
93g
Carbs
Counts 15 of 18 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mexican Oregano | 1 tsp dried (1.8g) | 5 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes