Yield: 4 Servings
|3½ pounds||Small red-skinned potatoes|
|2 tablespoons||Olive oil|
|2 larges||Onions, chopped|
|1 \N||Clove garlic, finely|
|\N \N||Salt and pepper to taste|
|½ cup||Chopped canned green|
|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