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Ингредиенты
- Vegetable oil for frying, plus
- 3 Tbsp. Vegetable oil for onions
- 2 lrg Poblano peppers
- 3/4 c. Sliced white onions
- 2 lb Red potatoes scrubbed, and sliced 1/4" thick Salt to taste Freshly grnd black pepper to taste
- 1 c. Grated Monteray Jack cheese
Инструкции
- Place vegetable oil in a deep saute/fry pan to come no more than 1/3 of the way up the sides of the pan. Heat oil till a deep-fat fry thermometer registers 360 degrees.
- Meanwhile, over an open flame, carefully char the peppers till the skin blisters and blackens. Set aside to cold. When the peppers are cooled, remove the seeds and slice into thin strips.
- Now, in a large non-stick skillet, heat 3 Tbsp. of oil, add in onion and cook till softened. When the oil is heated, carefully drop the potatoes into the pan, cook, stirring for 5 min or possibly till tender, golden brown-brown and crispy. Cook the potatoes in batches. Drain well on paper towels and add in to the pan with the onions. Then, add in 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 4 servings | |
| Calories 257 | |
| Calories from Fat 93 | 36% |
| Total Fat 10.54g | 13% |
| Saturated Fat 0.83g | 3% |
| Trans Fat 0.26g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 1060mg | 30% |
| Total Carbs 37.87g | 10% |
| Dietary Fiber 4.2g | 14% |
| Sugars 3.09g | 2% |
| Protein 4.5g | 7% |
