Potato & Poblano Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Peel and dice the potatoes into small cubes. Rinse under cold water and pat dry with a paper towel.

2. 2

   Fry the Potatoes

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced potatoes and season with salt and pepper. Fry until golden brown and crispy, about 15-20 minutes, stirring occasionally.

3. 3

   Cook the Poblano Rajas

   While the potatoes are cooking, roast the poblano peppers over an open flame until charred. Place them in a sealed bag for about 10 minutes to steam. Peel the charred skin off, remove seeds, and slice them into strips.

4. 4

   Sauté the Onion and Garlic

   In another skillet, heat the remaining tablespoon of olive oil over medium heat. Add the sliced onion and cook until translucent, about 5 minutes. Add the minced garlic, cumin, and sliced poblano peppers. Sauté for an additional 5 minutes until everything is well combined.

5. 5

   Combine and Serve

   Once the potatoes are cooked, add them to the skillet with the poblano rajas. Mix well, sprinkle with lime juice, and top with shredded cheddar cheese. Serve hot.