Papas con Chile
This is a good side dish with Mexican food. I make these when we do fajitas, enchiladas, and chimichangas. It's easy.
4-5 medium red-skinned potatoes
1/2 stick butter
1/2 container of sour cream (8 oz?)
can of green chiles, unless you have your own Hatch chiles
shredded cheddar cheese
Boil the potatoes with the skin on until soft enough to mash. Don;t skin. Drain and leave them in the pot you cooked them in. Add your butter and mash them lightly (leave some lumps). Stir in the sour cream and chiles. Add a handful of cheddar cheese. Pour everything into a greased 8 X 8 baking dish, unless you need a bigger dish. Smooth out evenly, then cover with more cheddar cheese. Bake in 400 degree oven until cheese is melted/browned the way you like it.
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They served these at our favorite restaurant in Lubbock, TX, called Abuelo's. I don't care for Spanish rice (I don't much care for rice, period) so this was a nice change. I ate these potatoes one night and finally decided I had the recipe figured out.
Sounds good. I think I'd have to add some scallions.
That's the beauty of this recipe. You can add anything you like. I add some dried minced onion to mine. And salt. I forgot that in my ingredients
Abuleo's means Grandfather's. Good. That's the exception to the general rule about restaurants, "Never eat at any restaurant called "Mom's". It also helps if they don't have the word "EATS" on the sign.
Raven, do you, by any chance, have a recipe for Chile Relleno? Absolutely love them.
I make an amazing chile relleno casserole. Any time I bring it to a party, I'm informed that from that point on, that's the side disk I am required to bring. And it goes fast; it never lasts more than a half hour. It's got all the flavors, without the work and the frying. It's still not the healthiest dish (lots of cheese, plus half & half) but at least it's not battered and fried.
I always have to make a double batch due to its popularity. I'll have to find the recipe later and post it. Basically you mix 1 pound of shredded cheese (I mix sharp cheddar and pepper jack, but asadero or asiago are also good) with eggs, flour, and half & half - the recipe calls for canned green chiles but I prefer to use poblanos that I've roasted and skinned. You can either layer the egg/cheese mixture with the chiles or just mix them all together (I found that mixing them together works fine; it all goes in the same place anyway), then pour some tomato sauce on it (I like homemade tomato sauce where I've pureed an onion in with it, but canned is fine), reserving 1/4 of the cheese to sprinkle on top. Then bake at 350 until the cheese on top is browned. It's even good cold, and with changed ratio of ingredients would probably make an awesome quiche.
There are so many different recipes on the Internet for this dish ... some are more similar to baked chile rellenos and some are more of a casserole like mine.
There ya go TTGA! katrix to the rescue!
That sound great. If I keep hanging out here, I'm going to get really fat....and love every bit of it.
That side dish sounds yummy, Giggles.
Thanks! And it's so easy and simple
This sounds delish.