| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
New import |
4 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Small red-skinned potatoes |
| 2 |
tb |
Olive oil |
| 2 |
lg |
Onions, chopped |
| 1 |
|
Clove garlic, finely |
|
|
Chopped |
|
|
Salt and pepper to taste |
| 1/2 |
c |
Chopped canned green |
|
|
Chilies |
| 1/2 |
c |
Grated Monterey Jack cheese |
INSTRUCTIONS
Boil unpeeled potatoes in salted water until just tender the time will
depend on their size. Drain and allow to cool. Cut into 1-inch chunks. Heat
olive oil in large nonstick skillet. Saute chopped onion until softened.
Add garlic and stir for a minute. Add potatoes, salt and pepper. Saute,
stirring and turning often until crisp and brown. Stir in chilies. Cook 2
more minutes. Spread mixture evenly in pan. Sprinkle grated cheese over
top, cover tightly and turn off heat. Wait 2 minutes for cheese to melt.
Makes 8 servings.
This recipe makes a big batch of potatoes eight hearty servings. You may
need to use two skillets or prepare it in two batches. You can also cut the
recipe in half.
Per Serving: Calories 207 Fat 6 g Cholesterol 7 mg Sodium 309 mg Percent
calories from fat 25% Source: "The New Vegetarian Epicure"
Adapted and typos by Bobbie Beers
Posted to MM-Recipes Digest V4 #127 by BobbieB1@aol.com on May 6, 1997
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