Text 1803, 68 rader
Skriven 2013-06-27 06:47:20 av Dave Drum (1:261/38)
Ärende: Chile 3238
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Stuffed Potatoes (Papas Rellenos)
 Categories: Potatoes, Chilies, Pork, Cheese, Dairy
      Yield: 4 Servings

      8 oz White potatoes; peeled
      2 lg Poblano chilies; stemmed,
           - seeded, peeled, chopped
      4 sl Bacon; thick cut
    1/4 c  Chorizo
      1 tb Olive oil
    1/2 c  Queso fresco or Monterey
           - Jack; grated
    1/2 c  Sour cream
    1/2 c  Queso panela or feta cheese

  Simmer the peeled potatoes in water to cover until they
  are soft enough to pierce fairly easily with a skewer
  except toward the center. This will take about 20 minutes.

  Remove the potatoes from the water and when they are cool
  enough to handle slice a 1/4-inch piece lengthwise from
  one side to create a level surface.

  Using a paring knife and medium-sized spoon, cut and scoop
  out the interiors of the potatoes from the flattened side,
  leaving a 1/4- to 1/3 inch wall all around. It is
  important that the interior portion of the potatoes, which
  is removed and which will be the stuffing, be firm and cut
  into fairly equal-sized pieces of 1/2 inch. Place the
  chopped potato centers in a bowl and add the chopped
  poblano chilies.

  Heat a skillet over medium heat and fry the bacon until it
  is crisp; then remove and reserve it. Fry the chorizo
  until it is golden and remove and reserve it. Toss the oil
  with the chopped potato centers and chilies and fry until
  the potatoes are crisp and golden brown; then place them
  in a bowl.

  Chop the bacon and add it and the chorizo to the
  potato/chile mixture and allow it to come to room
  temperature. Stir in the queso fresco or Monterey Jack
  cheese and the sour cream.

  Fill the reserved potato shells with the above mixture and
  bake until they are hot and cooked through, about 25 to 30
  minutes. Place potatoes on serving plates and sprinkle on
  the queso panela or feta cheese. Serve with broiled meats
  or poultry.

  Serves 4.

  James W. Peyton; El Norte, The Cuisine of Northern Mexico

  Recipe By: Peyton; El Norte Cookbook

  From: Nancy Berry - 06 Mar 1997

  Uncle Dirty Dave's Archives

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... Appetite comes with eating. - Francois Rabelais

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