Recipe - New Mexico Green Chile Rellenos

6 Red potatoes, medium size,
washed and quartered (skins
left on)
1 Head garlic, peeled
1 cup Cheddar cheese, grated and
loosely packed
2 tablespoon Milk
3 tablespoon Unsalted butter
Three fourths teaspoon Fresh rosemary needles,
finely minced
Salt to taste
Freshly ground black pepper
to taste
3 teaspoon Ground New Mexico chiles, or
pure chile powder (or use
less as you please)

Put potatoes and garlic in a large pot and add enough water to cover. Cook
over medium heat until potatoes are soft, about 25 minutes. Remove from
heat and drain water. Add cheese, milk, and butter and mash until light and
fluffy. Add rosemary and salt and pepper to taste. Add ground chiles 1
teaspoon at a time until desired heat is achieved. Serve hot. Serves 4

Jennifer Trainer Thompson, Jump Up and Kiss Me, Spicy Vegetarian Cooking
Adapted and MC formatted by Brenda Adams adamsfmle@sprintmail.com posted
mc 12/14/96

NOTES : Made with garlic and New Mexico chiles. YUM!

Posted to MCRecipe Digest V1 #344

Recipe by: Jennifer Trainer Thompson, Jump Up and Kiss Me Cookbook

From: Brenda Adams adamsfmle@sprintmail.com

Date: Sat, 14 Dec 1996 23:30:20 0800