• 4 white potatoes
  • ½ stick unsalted butter.
  • 3 poblano peppers
  • 4 cups Mexican crema
  • 1 cup tatemada jalapeno salsa
  • 4 cups Mexican cheese blend, shredded.
  • Salt to taste

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Jalapeno Poblano Potato Soufflé


  • 1On a casserole pan boil the potatoes with 1 tablespoon of salt. Boil until potatoes are 75% cook, about 10 minutes. Drain and set aside to cool. Peel potatoes and cut in to ½ inch slices.
  • 2Meanwhile char the poblanos over direct flame on gas stove top. Allow the skin to blacken and bubble up, flip the poblanos to blacken every side. Put the roasted/charred poblanos in plastic bag to sweat. Set aside until cool and remove poblano skin, seed, and vein. Cut into strips.
  • 3Preheat oven to 350 F. Grease with butter a casserole baking dish, arrange a layer of potatoes on the casserole, top with a layer of cheese, top with poblanos and sprinkle with salt. Repeat as many layers as the casserole fit.
  • 4In a mixing bowl mix the Mexican crema and the jalapeno salsa. Pour on the casserole as much crema mix it fits. Cover loosely with aluminum foil. Put casserole on a baking sheet to catch any drips of sauce or cheese.
  • 5Put in the oven and let cook for 30-40 minutes until crema start boiling. Remove the foil cover after 20 minutes in oven.
  • 6Remove from the oven and let cool down before serve.