Papas Con Chiles Potatoes With Chiles And Cheese Food

LIGHT SCALLOPED POTATOES WITH ROASTED CHILES

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.

ABUELO'S PAPAS CON CHILE (POTATOES) RECIPE - (3.5/5)

Steps:

• Place cubed potatoes into a pot of water covering completely. Boil potatoes until soft. Drain and return to pan. Add remaining ingredients to potatoes. Mash potatoes until all the ingredients are incorporated.

POTATOES WITH ROASTED POBLANO CHILES AND MEXICAN SOUR CREAM (PAPAS CON RAJAS Y CREMA ÁCIDA)

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.

CHILE CON PAPAS (CHILE WITH POTATOES)

Steps:

• Heat oil in a non-stick skillet over medium heat.
• Fry potatoes in oil, stirring frequently, until golden.
• Add red chile and garlic; Blend well.
• Pour in water, add salt and oregano then bring to a boil.
• Cover and simmer for 20 minutes.
• Enjoy! ;).

PAPAS CON CHILE COLORADO - CHILE ROASTED POTATOES

Steps:

• Preheat the oven to 350°F.
• Saute the onion and garlic in the butter until soft, then add the chile.
• Toss the potatoes in the mixture, evenly coating them.
• Place the potatoes in a shallow pan with just a little bit of water and bake until the potatoes are done, about 45 minutes.
• Sprinkle the cheese over the top of the potatoes and serve.

PAPAS CON CHILES (POTATOES WITH CHILES AND CHEESE

Steps:

• Peel potatoes and dice into 1/2 inch pieces. Boil some water, add potatoes, and boil for about 15-20 minutes. (until potatoes are soft)
• Meanwhile heat heavy cream over low heat and add cheddar until combined and smooth.
• Drain potatoes and return to pot. Mash potatoes with potato masher.
• Add all ingredients to potatoes except chiles and salt. Mix until smooth.
• Add chiles to desired spiciness and salt to taste.
• You can also add finished potatoes to casserole dish and melt additional cheese over top.

PAPAS CON QUESO (COLOMBIAN POTATOES WITH CHEESE)

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.