Title: Ortega Chile Potatoes
Categories: New import
Yield: 4 servings
3 1/2 lb Small red-skinned potatoes
2 tb Olive oil
2 lg Onions, chopped
1 Clove garlic, finely
Chopped
Salt and pepper to taste
1/2 c Chopped canned green
Chilies
1/2 c 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"
