These Veggie Stuffed Chiles Rellenos are a delicious recipe that's totally crave worthy!
Place poblanos on a lightly oiled baking sheet. Cook peppers under the broiler until skin is blistered and blacked in spots, turning occasionally.
Remove peppers from oven and place in a ziplock bag or large bowl covered with plastic wrap. Let sit for 10 minutes or until cool enough to handle.
While peppers are broiling, heat 2 teaspoons olive oil in a medium skillet over medium heat.
Add potatoes to a medium skillet with a lid. Cover with one inch of salted water.
With lid on pan, bring water to a boil, then reduce heat to a simmer. Cook potatoes until tender, about 5 to 7 minutes.
Wipe pan clean, then add 2 teaspoons olive oil and heat over medium high.
Stir potatoes, corn, artichokes, and 1/2 cup water into skillet. Cook until heated through and water is evaporated. Remove from heat.
Wrap the poblano around the filling. Place in baking pan. Repeat with remaining poblanos.
If you do not have a food processor, place avocado cream ingredients in a medium bowl and mash until smooth.