Potatoes with Roasted Poblano Chiles

Oxmoor House
4 (1-cup) servings.


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1 1/2 pounds round red potatoes (4 to 6 large)
1 pound fresh poblano chiles (4 to 5 large)
Vegetable cooking spray
1/2 cup plus 2 tablespoons finely chopped onion
1 large clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chopped fresh cilantro


Cook potatoes in boiling water to cover 25 minutes or until tender. Drain and let cool slightly. Cube potatoes; cover and set aside.

Cut chiles in half lengthwise; remove and discard seeds andmembranes. Place chiles, skin side up, on a baking sheet, andflatten with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 12 to 15 minutes or until charred.Place in ice water until cool; peel and discard skins. Coarselychop chiles.

Coat a large nonstick skillet with cooking spray; place skillet over medium-high heat until hot. Add onion, garlic, oregano, and cumin; saute 3 minutes or until onion is tender. Add cubed potato; cook until golden, turning potato gently with a metal spatula. Add chopped chile, salt, and 1/4 teaspoon pepper; cook just until thoroughly heated. Transfer to a serving bowl, and sprinkle with cilantro. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 186
Caloriesfromfat 3 %
Fat 0.6 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.8 g
Carbohydrate 42.5 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 160 mg
Calcium 0.0 mg