| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Mexican |
Peppers, Mexican, Vegetables, Side dish |
2 |
Servings |
INGREDIENTS
| 4 |
md |
Red potatoes |
| 2 |
|
Poblano peppers |
| 1 |
md |
Onion, chopped |
| 1 |
ts |
Epazote leaves, crushed |
|
|
Vegetable oil |
|
|
Salt and pepper to taste |
|
|
Mozzarella cheese, shredded Optional |
|
4 |
pieces. |
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
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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