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Ingredients:
3 dried chile piquins
4 green chiles, skinned,seeded
1 and chopped
1 green chile, skinned,seeded
1 cut into strips
1/2 cup lemon juice
1/4 tsp salt
1 large onion, sliced and separated
1 into rings
2 cup monterey jack or cheddar
1 cheese, grated
1 cup heavy cream
2 tbsp olive oil
6 potatoes, boiled, diced
Instructions:
Mix the piquins, lemon juice, and salt. Add the onion rings and toss
until coated. Cover and marinate, at room temp, for 30 minutes.
Drain. Combine the cheese, creamand chopped chile in a blender and
puree until smooth. Heat the oil and slowly add the cheese mixture,
stirring constantly. Simmer over low heat until the sauce thickens,
about 5-10 minutes. To serve, pour the sauce over the hot potatoes
and garnish with the drained onion rings and chile strips. The Fiery
Cuisines 05/20 02:11 am Pam Coombes Fairfax, VA
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 2:24 AM
TO: ALL FROM: PAM COOMBES (RNCM95A) SUBJECT: R-MM VEGGIES
Servings: 1
I will not eat oysters. I want my food dead - not sick, not wounded - dead. Woody Allen
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Chile Cheese Potatoes Recipe brought to you by Mexican Recipes To-Go
