Ortega Chile Potatoes
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Ortega Chile Potatoes
  Chiles  
Last updated 6/12/2012 12:47:16 AM. Recipe ID 7913. Report a problem with this recipe.
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      Title: Ortega chile potatoes
 Categories: New import
      Yield: 4 Servings
 
  3 1/2 lb Small red-skinned potatoes
      2 tb Olive oil
      2 lg Onions, chopped
      1    Clove garlic, finely
           Chopped
           Salt and pepper to taste
    1/2 c  Chopped canned green
           Chilies
    1/2 c  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 1-inch
  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
 




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Recipe ID 7913 (Apr 03, 2005)

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