Sweet Potato and Cheese Stuffed Chiles Recipe

Update Servings
  • non stick cooking spray
  • 6 anaheim, poblano, banana or sweet peppers
  • 2 sweet potatoes
  • 2 tablespoons milk
  • 3 green onions
  • 2 teaspoons chili powder
  • 1 clove garlic - minced
  • 1/2 cup shredded queso quesadilla cheese or colby jack
  • extra cheese to sprinkle on top
Container: rectangular baking dish, grill, medium mixing bowl
35 mins
25 mins
1 hr
  • Preheat oven to 350°.
  • Grease the baking dish.
  • Leave pepper stems on, cut peppers open down one side.
  • Clean out the membrane and seeds.
  • Place on the grill on medium heat.
  • Cook for 5 minutes each side or until charred.
  • Place in a paper bag, let sit for 5-10 minutes, then take them out and peel off the skin.

  • Bake sweet potatoes until done.
  • Split open, let cool and remove the soft flesh to a medium mixing bowl.
  • Stir in green onion, chili powder and garlic.
  • Add in 2 tablespoons milk.
  • Stir in 1/2 cup queso quesadilla cheese or colby jack.
  • Spoon potato mixture into prepared peppers.
  • Bake covered 25 minutes.
  • Sprinkle tops with more cheese.
  • Can be made a day ahead and kept in the refrigerator until ready to bake.
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