| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetables, Ethnic, Side dish | 1 | Servings | |
INGREDIENTS
| -Pam Coombes | ||
| 3 | Dried chile piquins | |
| 4 | Green chiles, skinned,seeded | |
| And chopped | ||
| 1 | Green chile, skinned,seeded | |
| Cut into strips | ||
| 1/2 | c | Lemon juice |
| 1/4 | ts | Salt |
| 1 | lg | Onion, sliced and separated |
| Into rings | ||
| 2 | c | Monterey jack or cheddar |
| Cheese, grated | ||
| 1 | c | Heavy cream |
| 2 | tb | Olive oil |
| 6 | Potatoes, boiled, diced |
INSTRUCTIONS
Mix the piquins, lemon juice, and salt. Add the onion rings and toss until coated. Cover and marinate, at room temp, for 30 minutes. Drain. Combine the cheese, creamand chopped chile in a blender and puree until smooth. Heat the oil and slowly add the cheese mixture, stirring constantly. Simmer over low heat until the sauce thickens, about 5-10 minutes. To serve, pour the sauce over the hot potatoes and garnish with the drained onion rings and chile strips. The Fiery Cuisines 05/20 02:11 am Pam Coombes Fairfax, VA FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 2:24 AM TO: ALL FROM: PAM COOMBES (RNCM95A) SUBJECT: R-MM VEGGIES From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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