Potatoes With Roasted Poblano Chiles Recipe

Name: Potatoes With Roasted Poblano Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds round red potatoes (4 to 6 large); 1 pound fresh poblano chiles (4 to 5 large); Vegetable cooking spray; 1/2 cup plus 2 tablespoons finely chopped onion; 1 large clove garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon chopped fresh cilantro

Servings: persons

1 1/2 pounds round red potatoes (4 to 6 large)
1 pound fresh poblano chiles (4 to 5 large)
Vegetable cooking spray
1/2 cup plus 2 tablespoons finely chopped onion
1 large clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chopped fresh cilantro

1
Cook potatoes in boiling water to cover 25 minutes or until tender. Drain and let cool slightly. Cube potatoes; cover and set aside.
2
Cut chiles in half lengthwise; remove and discard seeds andmembranes. Place chiles, skin side up, on a baking sheet, andflatten with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 12 to 15 minutes or until charred.Place in ice water until cool; peel and discard skins. Coarselychop chiles.
3
Coat a large nonstick skillet with cooking spray; place skillet over medium-high heat until hot. Add onion, garlic, oregano, and cumin; saute 3 minutes or until onion is tender. Add cubed potato; cook until golden, turning potato gently with a metal spatula. Add chopped chile, salt, and 1/4 teaspoon pepper; cook just until thoroughly heated. Transfer to a serving bowl, and sprinkle with cilantro. Serve immediately.

186

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds round red potatoes (4 to 6 large), 1 pound fresh poblano chiles (4 to 5 large), Vegetable cooking spray, 1/2 cup plus 2 tablespoons finely chopped onion, and more.

Yes, Potatoes With Roasted Poblano Chiles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potatoes With Roasted Poblano Chiles

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