Ortega chile potatoes

Yield: 4 Servings

Measure Ingredient
3½ pounds Small red-skinned potatoes
2 tablespoons Olive oil
2 larges Onions, chopped
1 \N Clove garlic, finely
\N \N Chopped
\N \N Salt and pepper to taste
½ cup Chopped canned green
\N \N Chilies
½ cup Grated Monterey Jack cheese

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

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