Papas con Rajas
I sometimes think that life without potatoes would be almost unbearable. They aren't always exciting, but they can be so good. This is my household's version of a recipe that I am told in Mexican in origin, however I have a Peruvian friend who also claims it.Enjoy.-JG
Ingredients
2 Lbs potatoes (small varieties best but Russett works if that's what you have) 2-4 green chiles such as pasilla or anaheim 1 med white or red onion vegetable oil 1/2 cup shredded cheese, monterey or cheddar work well
Preparation
Parboil potatoes, then drain and when dry slice Roast and peel chiles then cut into strips Slice then sautee onions in oven proof skillet slowly until tender Add potatoes and chiles to onions and cook in skillet until potatoes are crispy Sprinkle with cheese and put under broiler until cheese melts. Serve with warm tortillas and salsas
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