Side Pannel
Fried Potatoes with Poblano Pepper Strips
Fried Potatoes with Poblano Pepper Strips
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- Vegetable oil for frying
- 3 tb Oil
- 2 lg Poblano peppers
- 3/4 c Sliced white onion
- 2 lb Red potatoes,; sliced 1/4
- --inch
- Thick
- Salt and pepper
- 1 c Grated Monteray Jack cheese
Directions
Place vegetable oil in a deep saute pan to come no more than 1/3 of the way
up the sides of the pan. Heat oil until a deep fat fry thermometer
registers 360 degrees. Meanwhile, over an open flame, carefully char the
peppers until the skin blisters and blackens. Set aside to cool. When the
peppers are cooled, remove the seeds and slice into thin strips. Now, in a
large non-stick skillet, heat 3 tablespoons of oil, add onion and cook
until softened. When the oil is heated, carefully drop the potatoes into
the pan, cook, stirring for 5 minutes or until tender, golden brown and
crispy. Cook the potatoes in batches. Drain well on paper towels and add to
the pan with the onions. Then, add the pepper strips, and season with salt
and pepper. Finally, top with the cheese and cook for 1 minute. Transfer to
a serving bowl and serve immediately.
Yield: 4 servings
up the sides of the pan. Heat oil until a deep fat fry thermometer
registers 360 degrees. Meanwhile, over an open flame, carefully char the
peppers until the skin blisters and blackens. Set aside to cool. When the
peppers are cooled, remove the seeds and slice into thin strips. Now, in a
large non-stick skillet, heat 3 tablespoons of oil, add onion and cook
until softened. When the oil is heated, carefully drop the potatoes into
the pan, cook, stirring for 5 minutes or until tender, golden brown and
crispy. Cook the potatoes in batches. Drain well on paper towels and add to
the pan with the onions. Then, add the pepper strips, and season with salt
and pepper. Finally, top with the cheese and cook for 1 minute. Transfer to
a serving bowl and serve immediately.
Yield: 4 servings
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