- 2 ¼ pounds Idaho® potatoes, peeled, ½” dice (approx. 3 potatoes)
- 1 ¾ pounds yellow onions, ½” dice
- 4 sprigs of fresh thyme
- 2 ½ cups cream
- 1 ½ tablespoon kosher salt
- 2 tablespoons blended oil
- 1 pound 2 ounces Monterey Jack cheese, shredded
- 12 Poblano chiles
- 2 Roma tomatoes
- 1 fennel bulb, trimmed
- 1 yellow onion
- 2 garlic cloves
- 1 tablespoon olive oil
- 2 sprigs of fresh thyme
- kosher salt and pepper to taste
- To make Tomato Fennel Sauce, preheat oven to 350°F. Cut fennel bulb into 8 wedges. Cut onion into quarters. Cut tomatoes in half lengthwise. Leave garlic whole. Toss everything in the olive oil, salt, pepper, and picked thyme leaves. Place vegetables on a sheet pan in one even layer.
- Bake for approximately 1 hour, until tomatoes begin to char. Remove from oven and cool. Puree in blender, adding salt and pepper if needed.
- Heat the oil in a large pan over medium heat. Add the onions, thyme, and salt. Sauté until lightly caramelized. Add the potatoes and the cream and cook for approximately 20 minutes until the potatoes are cooked through. Let cool.
- Heat the broiler in the oven. Place the poblano chiles on a sheet pan and broil until completely charred, about 10 minutes per side. Place peppers in a large bowl and cover with plastic wrap (or place in a paper bag and seal) for 10 minutes. Peel peppers, cut an opening lengthwise and remove the seeds.
- Mix the shredded cheese into the potato mixture. Fill each pepper with about 2/3 cup of the cheese mixture.
- Heat the peppers in a 400°F oven on a banana leaf for 10 minutes or until center is 140°F. Serve with cilantro rice and black beans on the Roasted Tomato Fennel Sauce.