Yield: 1 Servings
|6 \N||Poblano chiles|
|8 mediums||Russet potatoes; peeled, boiled (retain water) and mashed|
|½ \N||Stick butter|
|1 \N||8 oz. package of cream cheese|
|¼ cup||Fresh lemon juice|
|½ teaspoon||White pepper|
|½ teaspoon||Garlic powder|
|\N \N||Salt to taste|
|2 teaspoons||Summer savory|
(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.
Posted to MM-Recipes Digest V4 #253 by Cindy Wysocki <cysocki@...> on Sep 22, 1997