Recipe - Chile Cheese Potatoes

Pam Coombes
3 Dried chile piquins
4 Green chiles, skinned,seeded
And chopped
1 Green chile, skinned,seeded
Cut into strips
One half cup Lemon juice
One fourth teaspoon Salt
1 lg Onion, cut or sliced up and separated
Into rings
2 cup Monterey jack or cheddar
Cheese, grated
1 cup Heavy cream
2 tablespoon Olive oil
6 Potatoes, boiled, minced

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 510 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: RMM VEGGIES

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini