Recipe for cooking papas con rajas (potatoes with peppers)
Recipes from the Southwest US :: Southwestern Vegetable Side Dishes
Use this as a filling for tacos or quesadillas or as a substitute for hash browns.
3 Idaho baking potatoes
4 large poblano peppers
2 med. onions, sliced into rings
1/4 c. crumbled Mexican queso fresco
2 or 3 cloves garlic, minced
Salt
Pepper
2 to 3 Tbsp. canola (or other vegetable) oil
Boil potatoes whole in salted water until done.
Put poblanos on a cookie sheet and broil until black. Turn and blacken on every side. Remove poblanos and put into a plastic bag and seal so that no steam escapes. Set aside.
Meanwhile, heat oil in large skillet over med. heat. Add onions and cook until wilted and slightly browned.
Peel cooked potatoes and cut into 1/2-in. cubes.
Increase temperature under skillet to high. Add potatoes. You may need to add more oil as the potatoes tend to absorb it. Let potatoes brown before stirring. The potatoes will fall apart, but that is fine.
Add a lot of salt and some pepper to taste.
Under running water, peel skins off poblanos and remove stems and seeds. Coarsely chop the poblanos.
When potatoes have colored nicely, add poblanos, garlic and queso fresco. Cook for another 5 mins.
