Poblano And Potato Side Dishside 4 medium red potatoes 2 poblano peppers 1 medium onion; chopped 1 teaspoon epazote leaves; crushed vegetable oil salt and pepper; to taste mozzarella cheese; shredded (optional) Roast and peel the poblanos. Cut them in 1/2" pieces. Cook the potatoes in a steamer, microwave or in boiling water. Cut them in 4 pieces. Fry the onions in vegetable oil. When transparent, add the peppers, potatoes, epazote, salt and pepper. Add the cheese and serve. Posted to the BBQ List by Garry Howard |
