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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