| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Mexican | Mexican, Peppers, Side dish, Vegetables | 2 | Servings |
INGREDIENTS
| 4 | Red potatoes | |
| 2 | Poblano peppers | |
| 1 | Onion, chopped | |
| 1 | t | Epazote leaves, crushed |
| Vegetable oil | ||
| Salt and pepper to taste | ||
| Mozzarella cheese, shredded | ||
| Optional |
INSTRUCTIONS
Roast and peel the poblanos. Cut them in 1/2" pieces. Cook the potatoes in a steamer, microwave or in boiling water. Cut them in 4 pieces. Fry the onions in vegetable oil. When transparent, add the peppers, potatoes, epazote, salt and pepper. Add the cheese and serve. Patricia Wreidt From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 192
Calories From Fat: 122
Total Fat: 13.8g
Cholesterol: 27.2mg
Sodium: 265.5mg
Potassium: 116.9mg
Carbohydrates: 6.3g
Fiber: <1g
Sugar: 2.8g
Protein: 10.9g