Yield: 4 Servings
|8 ounces||White potatoes; peeled|
|2 \N||Poblano chiles; stemmed, seeded,|
|\N \N||Peeled, and finely chopped, about 2/3 cup|
|1 tablespoon||Olive oil|
|½ cup||Queso fresco; or monterey jack|
|\N \N||Cheese, grated|
|½ cup||Sour cream|
|½ cup||Queso panela; or feta cheese|
Recipe by: James W. Peyton, El Norte Cookbook (Cuisine of No. Simmer the peeled potatoes in water to cover until they are soft enough to pierce fairly easily with a skewer except toward the center. This will take about 20 minutes.
Remove the potatoes from the water and when they are cool enough to handle slice a ¼-inch piece lengthwise from one side to create a level surface.
Using a paring knife and medium-sized spoon, cut and scoop out the interiors of the potatoes from the flattened side, leaving a ¼- to ⅓ inch wall all around. It is important that the interior portion of the potatoes, which is removed and which will be the stuffing, be firm and cut into fairly equal-sized pieces of ½ inch. Place the chopped potato centers in a bowl and add the chopped poblano chiles.
Heat a skillet over medium heat and fry the bacon until it is crisp; then remove and reserve it. Fry the chorizo until it is golden and remove and reserve it. Toss the oil with the chopped potato centers and chiles and fry until the potatoes are crisp and golden brown; then place them in a bowl.
Chop the bacon and add it and the chorizo to the potato/chile mixture and allow it to come to room temperature. Stir in the queso fresco or Monterey Jack cheese and the sour cream.
Fill the reserved potato shells with the above mixture and bake until they are hot and cooked through, about 25 to 30 minutes. Place potatoes on serving plates and sprinkle on the queso panela or feta cheese. Serve with broiled meats or poultry.
Adapted for MasterCook by Brenda Adams <adamsfmle@...> James W. Peyton; El Norte, The Cuisine of Northern Mexico posted mc 11/12/96