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Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

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Monday, September 15, 2014

Northern Potato and Poblano Chile Strips Recipe

Hispanic Heritage Month (beginning September 15th) is the anniversary of independence for five Latin American countries (Costa Rica, El Salvador, Guatemala, Honduras & Nicaragua) and what better way to celebrate than with a FIESTA?

This recipe is courtesy of IMUSA - leader in Hispanic cookware.

Northern Potato and Poblano Chile Strips Recipe

Poblano Chiles 6
white onion ½
potatoes 1½ pound
canola or corn oil 1 tablespoon
Mexican style cream (crema fresca) or crème fraiche 1 cup
milk or chicken stock ½ cup
salt 2 tablespoons

Place the Poblano chiles on a non-stick IMUSA Comal on high heat and roast until the chile skin is completely and evenly blistered. Turn the chiles on a regular basis to facilitate even blistering. Do not char the chiles. Place chiles in plastic or paper bag for 10-15 minutes. Peel away the black skin as well as the seeds and veins and cut into ⅛ inch strips. Cook the potatoes in an IMUSA sauce pan, adding enough water to cover the potatoes. Add 2 tablespoons of salt. In an IMUSA sauté pan, add the oil and onion. Cook for 3 minutes or until the onions become transparent. Add the potatoes and brown for 5 minutes. Add the chile Poblano strips, cream, milk and salt to taste. Cook for another 5 minutes and serve.