Patricia's Poblano and Potato Side Dish |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Mexican Recipes By Patricia Wriedt These are recipes translated into English and shared by Patricia Wriedt from Mexico City Potatoe side dish. /wriedt/mexican_poblano_chile_and_potato_recipe.shtml Ingredients:
4 medium red potatoes |
2 poblano peppers |
1 medium onion (chopped) |
1 teaspoon epazote leaves (crushed) |
2 tablespoons vegetable oil |
salt and pepper (to taste) |
mozzarella cheese (shredded) (optional) |
Directions:
1. Roast and peel the poblanos. Cut them in 1/2 pieces.
2. Cook the potatoes in a steamer, microwave or in boiling water. Cut them in quarters.
3. Fry the onions in vegetable oil. When transparent, add the peppers, potatoes, epazote, salt and pepper. Add the cheese and serve.
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