Free Recipe Ortega Chile Potatoes
Recipe Type: N Recipes
Recipe Preparation: boil
Cooking Ingredients for Ortega Chile Potatoes Recipe
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
Ortega Chile Potatoes Preparation
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 Adapted and typos by Bobbie Beers Posted to MM-Recipes Digest V4 #127 by BobbieB1@aol.com on May 6, 1997
Cooking Temperature:
Recipe Serves: 4
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