Serves: 4
Total Calories: 180

3 , large poblano chile kimmy, , roasted and peeled
..........Click the Edit tab and select this entry to follow preparation instructions.
1 1/2 pounds unpeeled red potatoes (about 4 medium)
2 tablespoons vegetable oil or lard
1 medium white onion, thinly sliced
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste

1. Prepare the chiles and set aside. Then, in a medium saucepan, boil the potatoes in water to cover until barely tender. Cool under running water. Peel, and cut into 3/4-inch pieces. Set aside. Remove the seeds and veins from the chiles and cut them into thin strips. Set aside.

2. In a large nonstick skillet, heat the oil over medium heat and cook the onion until softened, 3 to 4 minutes. Add the potatoes, chile strips, salt, and pepper. Raise the heat to medium-high and cook until the potatoes are lightly browned, stirring frequently, so they don't stick, about 10 minutes. Add more oil, if needed. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 180
Calories from Fat: 60

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