| 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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