Patricia's Poblano and Potato Side Dish
"Mexican Recipes By Patricia Wriedt
These are recipes translated into English and shared by Patricia Wriedt from Mexico City
Potatoe side dish.
http://mexicancooking.netrelief.com/wriedt/mexican_poblano_chile_and_potato_recipe.shtml"
photo by Outta Here
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
2
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
- Roast and peel the poblanos. Cut them in 1/2" pieces.
- Cook the potatoes in a steamer, microwave or in boiling water. Cut them in quarters.
- 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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Reviews
-
Another potato winner. My family loves potatoes on a Friday night, and these were exceptionally good. The heat from the poblano peppers were delicious, and the epazote leaves were interesting. It did add a nice touch to the potatoes, though. -
Delish! I used a poblano pepper from my garden and it had a mild heat to it! I used the potatoes as a filling for burritos with some refried beans and salsa. -
-
Great potatoes. I had never heard of epazote leaves, but found some at the local grocery which has a large Hispanic section. Really liked the flavor they added. I subbed Monterey Jack for the mozzarella. Will be making these again! Made for ZWT8.
Tweaks
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Great potatoes. I had never heard of epazote leaves, but found some at the local grocery which has a large Hispanic section. Really liked the flavor they added. I subbed Monterey Jack for the mozzarella. Will be making these again! Made for ZWT8.
RECIPE SUBMITTED BY
<p> Married, Have 6 children 4 DS~29, 28,15 & 13, DD~24 &22. 3 grandsons & 2 granddaughters. Started back to college this winter, all new, kind of scary, but exciting. Like to cook and try new recipes, sew , crochet, read, camping, fishing.</p>
