Recipe

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• 2 small boiling potatoes
• 1 1/2 tbsp vegetable oil
• 1/2 small onion, thinly sliced
• 3 medium poblano chiles , rasted and peeled
• 1/2 tsp salt
• 3/4 cup queso fresco, crumbled

• 1 Simmer the potatoes in salted water to cover until tender, about 15 minutes.
• 2 Drain and cool under running water, peeld and cut into 1/4 inch dice.
• 3 Heat the oil in a heavy skillet over medium.
• 4 Add the onion and potato and fry stirring regularly to ensure that nothing sticks to the pan until the mixture is nicely browned 10-15 minutes.
• 5 While the potatoes are browning, seed the chiles and slice them into 1/8 inch strips.
• 6 Stir them into the potato mixture, season with salt and remove from the stove and stir in the cheese.