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Potatoes with Roasted Poblano Chiles

Yield 4 (1-cup) servings.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

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