LIGHT SCALLOPED POTATOES WITH ROASTED CHILES
Inspired by Mexican papas con rajas, thinly sliced potatoes are double-baked - first in chicken broth and then again with roasted poblanos and parmesan until bubbly and golden.
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler. Put the poblano cut-side down on a baking sheet and broil until the skin is browned in spots, about 5 minutes. Transfer to a bowl, cover with plastic wrap and let cool 5 minutes. Peel the skin off the poblano under cold running water, then chop into small pieces.
- Preheat the oven to 400 degrees F. Lightly butter a 2-quart baking dish. Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, garlic and thyme and cook, stirring frequently, until the onion is soft, about 5 minutes. Add the potatoes, chicken broth, 1 1/2 teaspoons salt, and pepper to taste and bring to a boil. Reduce the heat to medium and cook, stirring gently, until the potatoes are tender, 10 to 12 minutes.
- Arrange half of the potato-broth mixture in the prepared baking dish in an even layer. Sprinkle with half each of the roasted poblano and parmesan. Repeat with the remaining potato-broth mixture, poblano and parmesan. Bake until bubbly and slightly golden, about 35 minutes. Let stand 15 minutes before serving. Thin some crema or sour cream with water and serve alongside for topping.
Nutrition Facts : Calories 168 calorie, Fat 5.5 grams, SaturatedFat 3 grams, Cholesterol 11 milligrams, Sodium 183 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 7 grams, Sugar 2 grams
ANCHO CHILE ROASTED POTATOES
Tasty different spin on the spud
Provided by barbara lentz @blentz8
Categories Potatoes
Number Of Ingredients 8
Steps:
- Preheat oven 400 degrees Cut potatoes in horizontal slits but not all the way through. Place them on a baking sheet.
- Mix the butter with the garlic, Ancho chile powder, lemon juice and salt. Brush the mixture over the potatoes and down into the slits.
- Bake for 35 minutes. Sprinkle with the cheese and bake another 10 minutes. Sprinkle with the parsley before serving
CHILI ROASTED POTATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F.
- Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning and coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.
HONEY-CHILE ROASTED SWEET POTATOES
Roasting sweet potatoes with honey and ancho chile creates an intense combination of sweet and heat. Finish with a little grated cheddar cheese for a very different take on traditional cheese fries.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 3 sweet potatoes lengthwise into 8 wedges each. Toss with 2 tablespoons each olive oil and honey, 1 teaspoon each ancho chile powder and kosher salt and a few grinds of pepper. Spread on a baking sheet and bake at 425˚ F, flipping once, until lightly browned and tender, 25 to 30 minutes. Top with finely grated aged cheddar and chopped chives.
GRILLED SWEET POTATO TACOS WITH ANCHO CHILE-MAPLE SYRUP GLAZE
Steps:
- Preheat the oven to 400 F.
- Using 1 tortilla for each serving, place 1/4 cup of each cheese over half the tortilla's surface, top with 3 slices of sweet potatoes and season with salt and white pepper to taste.
- Fold the tortilla over the filling to make a semicircle. Before serving brush the top lightly with oil and sprinkle with ancho chile powder. Bake for 6 minutes or until crisp. Serve 2 per person and drizzle each with the maple glaze
- Combine the ingredients in a small bowl.
POTATO- AND CHORIZO-STUFFED ANCHO CHILES
Categories Pepper Potato Tomato Side Bake Sausage Fall Winter Monterey Jack Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 main-course or 8 first-course servings
Number Of Ingredients 7
Steps:
- Rinse chiles, then cover with cold water in a bowl and soak, weighted with a sieve (to keep submerged), until completely rehydrated (most will turn a brighter red), about 8 hours. Do not drain chiles.
- Put oven rack in middle position and preheat oven to 350°F.
- Remove 1 chile from soaking liquid and, working over chile bowl and sieve, cut a slit down one side with scissors and let interior liquid and loose seeds drain into sieve. Carefully cut out seedpod, leaving stem intact and letting any easily loosened seeds fall into sieve, then discard seedpod. Repeat with remaining chiles, arranging seeded chiles, cut sides up, in 1 layer in a 13- by 9- by 2-inch (3-quart) baking dish.
- Reserve 1 cup chile-soaking liquid for sauce. Turn chile seeds out of sieve into a shallow baking pan and spread evenly, then toast in oven, stirring occasionally, until dry, fragrant, and a few shades darker, 8 to 10 minutes. Cool seeds in pan on a rack, then finely grind in grinder (you will have about 1 tablespoon).
- Purée tomatoes, including juice from can, in a blender with reserved soaking water, ground chile seeds, and 1/2 teaspoon salt until smooth, then transfer to a 3-quart heavy saucepan and boil, stirring occasionally, until sauce is thickened slightly and reduced to about 2 cups, 5 to 7 minutes.
- Peel potatoes and cut into 1/3-inch cubes (about 2 1/2 cups). Cook in a 3-quart pot of boiling salted water until tender but not falling apart, 6 to 8 minutes. Drain in a colander and rinse under cold water to stop cooking.
- Stir together potatoes, chorizo, cheese, and 1/4 teaspoon salt in a bowl, then fill chiles generously with stuffing (about 1/2 cup each; slit will not close over it). Pour sauce around (not over) chiles, then cover dish with foil and bake until sauce is bubbling all over, 35 to 45 minutes.
SMASHED BABY RED POTATOES WITH ANCHO CHILES AND DRY JACK CHEESE
Provided by Michael Lomonaco
Categories Cheese Potato Side Thanksgiving Vegetarian High Fiber Cheddar Parmesan Hot Pepper Cilantro Parsley Monterey Jack Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Place chiles in small bowl; cover with hot water. Let stand until softened, about 15 minutes. Drain; chop. Transfer to mini processor; process to coarse puree (or finely chop chiles). Measure 1/4 cup puree and set aside (reserve any remaining puree for another use). DO AHEAD: Can be made 3 days ahead. Cover and chill.
- Bring potatoes to boil in large saucepan. Reduce heat to medium and simmer until potatoes are tender, about 16 minutes. Drain. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Heat oil in same saucepan over medium-low heat. Add 1/4 cup chile puree and garlic; stir 30 seconds. Add potatoes; stir to coat. Using back of wooden spoon, smash potatoes until largest pieces are about 1-inch cubes. Stir to heat through. Stir in cheese, 1/2 cup parsley, and cilantro. Transfer to bowl, sprinkle with remaining 1 tablespoon parsley, and serve.
- *Available at many supermarkets and at specialty foods stores and Latin markets nationwide.
More about "ancho chile roasted potatoes recipes"
POTATOES WITH ANCHO PEPPER (PAPAS ANCHOS) - THIS IS HOW …
From thisishowicook.com
Cuisine Mexican/AmericanCategory Side DishServings 6-8Total Time 1 hr 15 mins
- In a large bowl combine all of the ingredients except the scallions and cheese for topping. Toss well.
- Transfer to an oven proof casserole that will hold your potatoes in one layer. Cover with lid or foil and bake for about 1 hour or until potatoes are tender.
- Remove foil and top with reserved shredded cheese. Place under a preheated broiler and broil until cheese melts. Remove from oven and top with scallions.
ROASTED SMASHED POTATOES WITH CHIMICHURRI - COOKING …
From highlandsranchfoodie.com
ANCHO CHILE ROASTED KLONDIKE ROSE® - LATINO FOODIE
From latinofoodie.com
ROASTED SWEET POTATOES WITH TRIPLE-CREAM CHEESE RECIPE - BON …
From bonappetit.com
INA GARTEN'S SECRET TO BETTER ROASTED POTATOES? SHE COOKS THEM …
From simplyrecipes.com
ANCHO CHILE SPICED SWEET POTATOES - JAMIE GELLER
From jamiegeller.com
CHILI ROASTED POTATOES - BUDGET BYTES
From budgetbytes.com
BEST SIDE DISH EVER! ANCHO CHILE... - COOKING ON THE …
From facebook.com
BEST ANCHO CHILE ROASTED POTATOES RECIPES
From alicerecipes.com
ANCHO CHILE ROASTED POTATOES – RESER'S FOODSERVICE
From resersfoodservice.com
CREAMY ANCHO CHILI MASHED POTATOES | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
ANCHO ROASTED SWEET POTATOES | ALLRECIPES
From allrecipes.com
ANCHO CHILE ROASTED POTATOES
From resersfoodservice.com
CHEF JOHN’S UNEXPECTED TRICK FOR THE BEST POTATOES YOU’LL EVER HAVE
From allrecipes.com
CHILI ROASTED POTATOES - THYME & LOVE
From thymeandlove.com
ROASTED EGGPLANT IN MAFé PEANUT SAUCE RECIPE | EPICURIOUS
From epicurious.com
ROASTED POTATOES AND CARROTS (EASY ONE PAN) | THE KITCHN
From thekitchn.com
65 BEST SWEET POTATO RECIPES - WHAT TO MAKE WITH SWEET …
From delish.com
ROMESCO POTATOES – SMITTEN KITCHEN
From smittenkitchen.com
RECIPE: CHILI-GARLIC ROASTED WHOLE CAULIFLOWER - WASHINGTON TIMES
From washingtontimes.com
CHILE-ROASTED SMASHED POTATO TACOS WITH CILANTRO-AVOCADO SAUCE
From keepinitkind.com
You'll also love