Fried Potatoes With Poblano Chile Strips Recipes

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FRIED POTATOES WITH POBLANO CHILE STRIPS



Fried Potatoes with Poblano Chile Strips image

Number Of Ingredients 7

3 , large poblano chile kimmy, , roasted and peeled
..........Click the Edit tab and select this entry to follow preparation instructions.
1 1/2 pounds unpeeled red potatoes (about 4 medium)
2 tablespoons vegetable oil or lard
1 medium white onion, thinly sliced
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste

Steps:

  • 1. Prepare the chiles and set aside. Then, in a medium saucepan, boil the potatoes in water to cover until barely tender. Cool under running water. Peel, and cut into 3/4-inch pieces. Set aside. Remove the seeds and veins from the chiles and cut them into thin strips. Set aside. 2. In a large nonstick skillet, heat the oil over medium heat and cook the onion until softened, 3 to 4 minutes. Add the potatoes, chile strips, salt, and pepper. Raise the heat to medium-high and cook until the potatoes are lightly browned, stirring frequently, so they don't stick, about 10 minutes. Add more oil, if needed. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

PATRICIA'S POBLANO AND POTATO SIDE DISH



Patricia's Poblano and Potato Side Dish image

Mexican Recipes By Patricia Wriedt These are recipes translated into English and shared by Patricia Wriedt from Mexico City Potatoe side dish. http://mexicancooking.netrelief.com/wriedt/mexican_poblano_chile_and_potato_recipe.shtml

Provided by MomLuvs6

Categories     Mexican

Time 1h

Yield 2 serving(s)

Number Of Ingredients 7

4 medium red potatoes
2 poblano peppers
1 medium onion (chopped)
1 teaspoon epazote leaves (crushed)
2 tablespoons vegetable oil
salt and pepper (to taste)
mozzarella cheese (shredded) (optional)

Steps:

  • Roast and peel the poblanos. Cut them in 1/2" pieces.
  • Cook the potatoes in a steamer, microwave or in boiling water. Cut them in quarters.
  • Fry the onions in vegetable oil. When transparent, add the peppers, potatoes, epazote, salt and pepper. Add the cheese and serve.

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