| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | New imports, Vegetables | 1 | Servings | |
INGREDIENTS
| Vegetable oil for frying | ||
| 3 | tb | Oil |
| 2 | lg | Poblano peppers |
| 3/4 | c | Sliced white onion |
| 2 | lb | Red potatoes,; sliced 1/4 inch |
| Thick | ||
| Salt and pepper | ||
| 1 | c | Grated Monteray Jack cheese |
INSTRUCTIONS
Place vegetable oil in a deep saute pan to come no more than 1/3 of the way up the sides of the pan. Heat oil until a deep fat fry thermometer registers 360 degrees. Meanwhile, over an open flame, carefully char the peppers until the skin blisters and blackens. Set aside to cool. When the peppers are cooled, remove the seeds and slice into thin strips. Now, in a large non-stick skillet, heat 3 tablespoons of oil, add onion and cook until softened. When the oil is heated, carefully drop the potatoes into the pan, cook, stirring for 5 minutes or until tender, golden brown and crispy. Cook the potatoes in batches. Drain well on paper towels and add to the pan with the onions. Then, add the pepper strips, and season with salt and pepper. Finally, top with the cheese and cook for 1 minute. Transfer to a serving bowl and serve immediately. Yield: 4 servings Recipe By : ESSENCE OF EMERIL SHOW Posted to MC-Recipe Digest V1 #226 Date: Fri, 27 Sep 1996 07:45:16 -0700 From: "Rowaan@ix.netcom.com" <rowaan@ix.netcom.com>
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