MEXICAN POTATOES WITH CHEESE - PAPAS CON QUESO
This is another simple yet delicious authentic dish from Zacatecas Mexico that my mother taught me how to make! It is important to know that this recipe won't work well if you don't use queso fresco. You must use this type of cheese specifically for the recipe to incorporate well, other wise it wont come out. Makes a great side dish.
Provided by Spyce
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring jalapenos and tomatoes to a boil.
- In blender add water, onion, garlic, cumin, chicken bouillon powder, can of tomato sauce and blend well.
- Add boiled jalapenos and tomatoes and pulsate the blender 2 or 3 times just so that the tomatoes and the peppers are still chunky in the sauce. Set aside.
- In skillet fry the potatoes until they start to look translucent and remove from fire. It is very important you do this. Don't fully cook them or else they will end up like mulch latter.
- Transfer the semi cooked potatoes to a bigger sauce pot and pour the sauce.
- Add cheese and stir well. If needed at salt to taste and bring to a boil.
- Serve hot and enjoy with warm tortillas!
Nutrition Facts : Calories 258.3, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.3, Sodium 701.5, Carbohydrate 57.5, Fiber 8.3, Sugar 7.2, Protein 7.6
POTATOES WITH ROASTED POBLANO CHILES AND MEXICAN SOUR CREAM (PAPAS CON RAJAS Y CREMA ÁCIDA)
This combination of roasted poblano chiles, cubed boiled potatoes, onions, and crema, cooked into a savory concoction makes a divine vegetarian taco filling.
Provided by Gabriela Cámara
Categories Vegetarian Dinner Chile Pepper Poblano Potato Onion Sour Cream Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Taco
Yield 4-6 servings
Number Of Ingredients 6
Steps:
- On an ungreased comal or in a cast-iron skillet over high heat, roast the chiles, turning them over every couple of minutes using tongs or your hands (carefully, so you don't get burned). You're looking for uniform blistering, but you don't want them to become too soggy in the process, especially if you intend to stuff them, since they need to hold their shape. The process will probably take 10 to 15 minutes. Once they are well blistered and before the flesh is completely charred through in any spots, place the peppers in a plastic container with a tight-fitting lid or in a bowl that you can cover with a plate (not a towel or anything porous) and set aside to "sweat" for about 10 minutes, or until they are cool enough to handle.
- Remove the charred skin from the whole chiles. Once you have removed and discarded the skin and seeds, cut them into rajas, or strips, about the width of fettuccine.
- In a small saucepan, cover the potatoes with 2 inches / 5cm water and add the salt. Bring to a boil over medium-high heat, then decrease to low and simmer for about 5 minutes. Remove one of the potatoes and taste it. The piece should be soft but not falling apart, still holding its cube shape. Cubed like this, they will cook quite quickly, so be attentive. Once they have the right texture, drain the potatoes and set aside in a medium bowl with a lid or cover the pan with a plate to keep them warm.
- Using the same comal or skillet in which you toasted your chiles, heat the oil over medium-high heat until it's hot but not smoking. Add the onion and sauté until it's translucent but not browned.
- In a saucepan, combine the potatoes, chiles, onion, and crema or crème fraîche. Bring to a boil, then turn off the heat and let it sit for 5 to 10 minutes. As the mixture cools, the starches will absorb some of the melted cream and help it firm up. Taste and add more salt if needed. Serve as you wish!
- Do Ahead: These potatoes can be stored in a sealed container in the refrigerator for up to 2 days.
MEXICAN POTATOES
Cheese, jalapeno pepper, sour cream and green onions top these pretty potato slices, seasoned with dry ranch dressing mix. "I love to serve them to guests, and they love to eat them," notes Tony Horton of Van Buren, Arkansas. "You can use them as an appetizer or even as a side dish."
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender. Drain; cool slightly. , Cut potatoes into 1/4-in.-thick slices. Place in a single layer in three greased 15x10x1-in. baking pans. Top each with salad dressing mix, a jalapeno slice, cheddar cheese and Monterey Jack cheese. , Bake, uncovered, at 350° for 10-12 minutes or until cheese is melted. Top with sour cream and green onions.
Nutrition Facts :
PAPAS CON QUESO (COLOMBIAN POTATOES WITH CHEESE)
These are so tasty and work great as a side for just about anything. Be sure to use waxy new potatoes for this, though. Other potatoes will break down too much hile cooking. New potatoes will retain their firmness and shape.
Provided by Cluich
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the potatoes in a large pot of salted water. Cover and bring to a boil, then lower the heat and simmer until tender (about 15-20 minutes).
- While the potatoes are cooking, melt the butter in a frying pan over low heat, then add the scallions and cook, stirring occasionally, until the scallions are softened (about five minutes or so, at most). Add the tomatoes and cook, stirring occasionally, for another 3 minutes.
- Drain the potatoes an put them in a serving bowl. Add the cream to the tomato-scallion mixture and bring it to a boil, then add the cheese and stir until it melts. Season the creamy chese sauce with salt and pepper, to taste, and pour over the potatoes. Serve piping hot.
Nutrition Facts : Calories 536.1, Fat 34.5, SaturatedFat 21.1, Cholesterol 118.9, Sodium 259.6, Carbohydrate 46.6, Fiber 6.5, Sugar 4.9, Protein 13.2
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