Papas Con Rajas (Potatoes and Peppers)
Description: If you’re not particularly fond of peppers, fear not! This delightful dish will win you over with its savory allure. Perfect for stuffing tacos, layering in quesadillas, or serving as a scrumptious side dish, Papas Con Rajas promises to tantalize your taste buds with every bite.
Ingredients:
- 3 idaho baking potatoes
- 4 onions
- 2 poblanos
- 1/4 cup queso fresco
- 2-3 garlic cloves
- Salt
- Pepper
Nutritional Information (per serving):
- Calories: 265.8
- Fat: 8.7g
- Saturated Fat: 1.1g
- Cholesterol: 0mg
- Sodium: 20.3mg
- Carbohydrates: 44.5g
- Fiber: 8.7g
- Sugar: 3.6g
- Protein: 6.2g
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Recipe Category: Potato
Keywords: Vegetable, Mexican, < 60 Mins, Stove Top
Instructions:
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Boil Potatoes: Begin by boiling the idaho baking potatoes whole in salted water until they’re tender and cooked through. This should take about 20 minutes.
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Prepare Poblanos: While the potatoes are boiling, prepare the poblanos by placing them on a cookie sheet and broiling them until they’re blackened on all sides. Turn them occasionally to ensure even charring. Once blackened, transfer the poblanos to a plastic bag, seal it tightly to trap the steam, and set them aside to cool.
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Cook Onions: In the meantime, heat oil in a large skillet over medium-high heat. Add the onions and cook them until they’re wilted and slightly browned, infusing the oil with their sweet flavor.
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Cube Potatoes: Once the potatoes are cooked, peel and cube them into roughly 1/2-inch pieces, ready to be transformed into crispy, flavorful morsels.
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Fry Potatoes: Turn the heat of the skillet up to high, ensuring it’s nice and hot, then add the cubed potatoes. You may need to drizzle in a bit more oil to prevent sticking. Allow the potatoes to fry, stirring occasionally to ensure even browning. Let them develop a golden crust for added flavor and texture.
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Season: Sprinkle generous amounts of salt and some pepper to taste over the potatoes, adjusting to your preference. Remember to taste as you go to ensure the seasoning is just right.
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Prepare Poblanos: Under running water, peel the blackened skins off the poblanos, then remove the stems and seeds. Coarsely chop the poblanos into bite-sized pieces, ready to impart their smoky essence to the dish.
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Final Touches: Once the potatoes have achieved a desirable level of crispiness and color, add the chopped poblanos, minced garlic, and crumbled queso fresco to the skillet. Allow the flavors to meld together over the heat for another 5 minutes, infusing the dish with layers of deliciousness.
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Serve: Papas Con Rajas is incredibly versatile. Use it as a filling for vegetarian tacos, layer it in quesadillas for a cheesy delight, or simply enjoy it as a delectable side dish. It even makes a hearty addition to breakfast, replacing traditional hash browns with its irresistible flavor profile.
Notes: Don’t worry if the potatoes start to fall apart and mash slightly while frying—it adds to the rustic charm of the dish. Embrace the imperfections for a truly authentic culinary experience. Enjoy! 🥔🌶️🧀
