Ortega chile potatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Small red-skinned potatoes |
| 2 | tablespoons | Olive oil |
| 2 | larges | Onions, chopped |
| 1 | Clove garlic, finely | |
| Chopped | ||
| Salt and pepper to taste | ||
| ½ | cup | Chopped canned green |
| Chilies | ||
| ½ | cup | Grated Monterey Jack cheese |
Directions
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