Notes: Barbara Schack of Medford, Washington stuffs chilies with seasoned mashed potatoes. You can mash fresh potatoes or use frozen or instant. To get maximum space for stuffing, select straight poblano chilies.
2 cups mashed potatoes, hot or cold (see notes)
1/2 cup fresh chèvre (goat) cheese
1/2 cup crumbled cotija or feta cheese
1 can (4 oz.) diced green chilies
1 tablespoon chopped green onion
1 pound fresh poblano chilies (also called pasillas; 6 to 8, equal-size), rinsed
In a bowl, use a fork or mixer to blend potatoes, chèvre, 1/4 cup cotija, canned chilies, onion, and salt to taste.
Wearing rubber gloves, cut poblanos in half lengthwise. With a knife, cut seed lump from beneath the stem inside each chili, leaving stem end in place (to form a cup). Pull out and discard veins. Fill chilies equally with potato mixture. Set chilies in an oiled 9- by 13-inch casserole, filling it. Cover tightly with foil.
Bake in a 350° oven for 30 minutes. Uncover, sprinkle with remaining 1/4 cup cotija, and return to oven. Bake until stuffing is dotted with brown, 20 to 25 minutes longer.
Serve chilies with a wide spatula. Add salsa and salt to taste.