Recipe - Fried Potatoes With Poblano Pepper Strips

Vegetable oil for frying
3 tablespoon Oil
2 lg Poblano peppers
Three fourths cup Sliced white onion
2 pound Red potatoes,; cut or sliced up 1/4
inch
Thick
Salt and pepper
1 cup Grated Monteray Jack cheese

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 nonstick 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
Recipe By : ESSENCE OF EMERIL SHOW

Posted to MCRecipe Digest V1 #226

Date: Fri, 27 Sep 1996 07:45:16 0700

From: "Rowaan@ix.netcom.com" rowaan@ix.netcom.com