Recipe - Ortega Chile Potatoes

3 One half pound Small redskinned potatoes
2 tablespoon Olive oil
2 lg Onions, chopped
1 Clove garlic, finely
Chopped
Salt and pepper to taste
One half cup Chopped canned green
Chilies
One half cup Grated Monterey Jack cheese

Boil unpeeled potatoes in salted water until just tender the time will
depend on their size. Drain and allow to cool. Cut into 1inch chunks. Heat
olive oil in large nonstick skillet. Saute chopped onion until softened.
Add garlic and stir for a minute. Add potatoes, salt and pepper. Saute,
stirring and turning often until crisp and brown. Stir in chilies. Cook 2
more minutes. Spread mixture evenly in pan. Sprinkle grated cheese over
top, cover tightly and turn off heat. Wait 2 minutes for cheese to melt.
Makes 8 servings.

This recipe makes a big batch of potatoes eight hearty servings. You may
need to use two skillets or prepare it in two batches. You can also cut the
recipe in half.

Per Serving: Calories 207 Fat 6 g Cholesterol 7 mg Sodium 309 mg Percent
calories from fat 25% Source: "The New Vegetarian Epicure"

Adapted and typos by Bobbie Beers

Posted to MMRecipes Digest V4 #127 by BobbieB1@aol.com on May 6, 1997