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Potatoes and poblano chiles

Time Active work time: 20 minutes Total preparation time: 1 hour 45 minutes
Yields Serves 6 to 8
Potatoes and poblano chiles
1

Using tongs, roast chiles over stove-top flame, rotating so chiles blacken evenly on all sides, 3 to 5 minutes. (Alternatively, place on pan under broiler and broil a few minutes on each side until blackened.) Place in bowl and cover with plastic wrap about 10 minutes. Remove charred skin, rinse and remove seeds and veins with sharp knife.

2

Cook potatoes in boiling salted water until fork-tender, 30 to 45 minutes. When cool enough to handle, peel, slice and place potatoes in buttered 8-inch baking dish.

3

Heat oil in skillet over medium heat. Add onions and saute until softened, about 5 minutes.

4

Blend chiles, onions and cream in food processor or blender until well mixed and thickened. Season with salt and pepper to taste. Pour chile mixture over potatoes; sprinkle with cheese.

5

Bake at 350 degrees until golden brown and bubbly around edges, 30 to 40 minutes.


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