Fried Potatoes With Poblano Pepper Strips

Recipe Ingredients

		Vegetable oil - for frying, plus
3 tablespoons	45ml	Vegetable oil - for onions
2 tablespoons	30ml	Poblano peppers (large)
3/4 cup	46g / 1.6oz	Sliced white onions
2 lbs	908g / 32oz	Red potatoes - scrubbed, and sliced 1/4" thick
		Salt - to taste
		Freshly ground black pepper - to taste
1 cup	146g / 5.1oz	Grated Monteray Jack cheese

Recipe Instructions

Place vegetable oil in a deep saute pan to come no more than 1/3 of the way up the sides of the pan. Heat oil until a deep-fat fry thermometer registers 360 degrees.

Meanwhile, over an open flame, carefully char the peppers until the skin blisters and blackens. Set aside to cool. When the peppers are cooled, remove the seeds and slice into thin strips.

Now, in a large non-stick skillet, heat 3 tablespoons of oil, add onion and cook until softened. When the oil is heated, carefully drop the potatoes into the pan, cook, stirring for 5 minutes or until tender, golden-brown and crispy. Cook the potatoes in batches. Drain well on paper towels and add to the pan with the onions. Then, add the pepper strips, and season with salt and pepper. Finally, top with the cheese and cook for 1 minute. Transfer to a serving bowl and serve immediately.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2239 broadcast 09-12-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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