| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Essnce05 | 4 | servings | |
INGREDIENTS
| Vegetable oil; for frying, plus | ||
| 3 | tb | Vegetable oil; for onions |
| 2 | lg | Poblano peppers |
| 3/4 | c | Sliced white onions |
| 2 | lb | Red potatoes; scrubbed, and |
| ; sliced 1/4" thick | ||
| Salt; to taste | ||
| Freshly ground black pepper; to taste | ||
| 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. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2239 broadcast 09-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-13-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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