Fried Potatoes With Poblano Pepper Strips

* Exported from MasterCook *

FRIED POTATOES WITH POBLANO PEPPER STRIPS

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vegetable oil for frying
3 tablespoons oil
2 large Poblano peppers
3/4 cup sliced white onion
2 pounds red potatoes, -- sliced 1/4 -inch
thick
Salt and pepper
1 cup grated Monteray Jack cheese

Place vegetable oil in a deep saute pan to come no more than 1/3 of the way up
the sides of the
pan. Heat oil until a deep fat fry thermometer registers 360 degrees.
Meanwhile, over an open
flame, carefully char the peppers until the skin blisters and blackens. Set
aside to cool. When the
peppers are cooled, remove the seeds and slice into thin strips. Now, in a
large non-stick skillet,
heat 3 tablespoons of oil, add onion and cook until softened. When the oil is
heated, carefully drop
the potatoes into the pan, cook, stirring for 5 minutes or until tender, golden
brown and crispy.
Cook the potatoes in batches. Drain well on paper towels and add to the pan
with the onions. Then,
add the pepper strips, and season with salt and pepper. Finally, top with the
cheese and cook for 1
minute. Transfer to a serving bowl and serve immediately.

Yield: 4 servings



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