Potato Cheese Chilies

Ingredients

• 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
• Salt
• 1 pound fresh poblano chilies (also called pasillas; 6 to 8, equal-size), rinsed
• Bell pepper salsa or 1 cup purchased red salsa

Preparation

1. 1. In a bowl, use a fork or mixer to blend potatoes, chèvre, 1/4 cup cotija, canned chilies, onion, and salt to taste.
2. 2. 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.
3. 3. 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.
4. 4. Serve chilies with a wide spatula. Add salsa and salt to taste.