Potatoes And Green Chiles |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Saw this one online! thought it sounded good! Ingredients:
2 small (about 6 ounces total) red-skinned potatoes, halved |
1 1/2 tablespoons lard or vegetable oil |
1/2 small onion, thinly sliced |
3 medium, fresh chiles poblanos, roasted and peeled |
salt, about 1/2 teaspoon |
3/4 cup (about 3 ounces) crumbled mexican queso fresco or other fresh cheese like mild domestic goat or farmers cheese |
Directions:
1. Simmer the potatoes in salted water to cover until tender, about
2. 15 minutes. Drain, cool under running water, peel and cut into
3. 1/4-inch dice.
4. Frying the mixture. Heat the lard or oil in a heavy medium-size
5. skillet over medium. Add the onion and potato, and fry, stirring
6. regularly to ensure that nothing sticks to the pan, until the mixture
7. is nicely browned, 10 to 15 minutes.
8. While the potatoes are browning, seed the chiles and slice them
9. into 1/8-inch strips. Stir them into the potato mixture, season
10. with salt, remove from the fire and stir in the cheese. Scrape into
11. a small dish and cool before using.
12. Note: This side dish also make a great taco filling.
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