Potato Cheese Chilies

Ingredients

• 0.5 cup chèvre cheese fresh (goat)
• 0.5 cup feta cheese crumbled
• 4 oz chilies diced green canned
• 1 tablespoon green onion chopped
• 1 pound poblano chilies fresh rinsed (also called pasillas; 6 to 8, equal-size)
• 2 cups potatoes hot cold mashed (see notes)
• 1 cup purchased salsa red
• 4 servings salt 

Equipment

• bowl
• oven
• knife
• blender
• aluminum foil
• spatula

Directions

1. In a bowl, use a fork or mixer to blend potatoes, chvre, 1/4 cup cotija, canned chilies, onion, and salt to taste.
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. Bake in a 350 oven for 30 minutes. Uncover, sprinkle with remaining 1/4 cup cotija, and return to oven.
4. Bake until stuffing is dotted with brown, 20 to 25 minutes longer.
5. Serve chilies with a wide spatula.
6. Add salsa and salt to taste.