Potatoes with Roasted Poblano Chiles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 pounds round red potatoes (4 to 6 large) |
1 pound fresh poblano chiles (4 to 5 large) |
vegetable cooking spray |
1/2 cup plus 2 tablespoons finely chopped onion |
1 large clove garlic, minced |
1 teaspoon dried oregano |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon chopped fresh cilantro |
Directions:
1. Cook potatoes in boiling water to cover 25 minutes or until tender. Drain and let cool slightly. Cube potatoes; cover and set aside.
2. Cut chiles in half lengthwise; remove and discard seeds andmembranes. Place chiles, skin side up, on a baking sheet, andflatten with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 12 to 15 minutes or until charred.Place in ice water until cool; peel and discard skins. Coarselychop chiles.
3. Coat a large nonstick skillet with cooking spray; place skillet over medium-high heat until hot. Add onion, garlic, oregano, and cumin; saute 3 minutes or until onion is tender. Add cubed potato; cook until golden, turning potato gently with a metal spatula. Add chopped chile, salt, and 1/4 teaspoon pepper; cook just until thoroughly heated. Transfer to a serving bowl, and sprinkle with cilantro. Serve immediately.
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