Potato-Stuffed Chiles Rellenos | Idaho Potato Commission

Ingredients

• 1 pound russet or Yukon Gold potatoes
• 4 large cloves garlic, peeled
• 8 dried guajillo chiles
• 2 cups boiling water
• 4 large poblano chiles
• 1/4 cup finely chopped fresh oregano leaves
• 2 tablespoons finely chopped fresh
• cilantro leaves and tender stems
• 2 ½ teaspoons coarse sea or kosher salt
• 1 teaspoon smoked paprika
• 2 tablespoons canola oil, plus extra for deep-frying
• 1 cup finely chopped onions
• 1 cup chickpea flour