| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 6 | Poblano chiles | |
| 8 | md | Russet potatoes; peeled, boiled (retain water) and mashed |
| 1/2 | Stick butter | |
| 1 | 8 oz. package of cream cheese | |
| 1 | qt | Milk |
| 1/4 | c | Fresh lemon juice |
| 1/2 | ts | White pepper |
| 1/2 | ts | Garlic powder |
| Salt to taste | ||
| 2 | ts | Summer savory |
| 1 | ts | Paprika |
INSTRUCTIONS
(from the Zia Diner - Santa Fe) Roast the chiles over an open flame until they are black all over. Wrap them in a wet towel and set them aside for 20 minutes. Peel and seed the chiles and coarsly chop them. In a large pot place the chiles and the remainder of the ingredients (except for the savory and the paprika). With a hand held blender puree everything until the mixture is smooth. Add the water that the potatoes were boiled in to achieve a nice, slightly thick consistency. Add salt to taste Garnish with the summer savory and the paprika. Serves 6 Posted to MM-Recipes Digest V4 #253 by Cindy Wysocki <cysocki@trail.com> on Sep 22, 1997
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