Potatoes With Poblano (Papas con Rajas)

Papas con Rajas, or Potatoes with Poblano Peppers, is a savory dish that combines the warm flavor of poblano with the comforting starch of the potato. These side well with any entree of your choice, or you may also consider mixing them with scrambled eggs for a tasty breakfast. Read through the steps below, as you may find it easier to multitask while preparing this recipe (which will easily cut the cook time in half!)

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Prep Time: 15 Minutes | Cook Time: 47 Minutes | Total Time: 63 Minutes

Special Equipment

• Potato Peeler

• Small pot or large saucepan

• Cutting Board

• Strainer (to drain the potatoes)

Ingredients (US Standard)

• 2 Poblano Peppers

• 3 Medium Russet Potatoes

• 2/3 cups Chopped White Onion

• 1 tbsp Vegetable Oil (or preferred cooking oil)

• 1/2 tsp Salt, (or more/less, to taste)

• 1/2 tsp Ground Black Pepper, (or more/less, to taste)

• Optional: A good melting cheese (chihuahua, asadero, or mozzarella), as much as desired.

Ingredients (Metric)*

• 2 Poblano Peppers

• 3 Medium Russet Potatoes

• 80g Chopped White Onion

• 15mL Vegetable Oil (or preferred cooking oil)

• 2.8g Salt, (or more/less, to taste)

• 1.4g Ground Black Pepper, (or more/less, to taste)

• Optional: A good melting cheese (chihuahua, asadero, or mozzarella), as much as desired.

*All metric units are converted and should be considered more or less.

Method

Prepare the Peppers

1. Rinse Poblanos with water. Roast the Poblanos by placing them in the oven / toaster oven at 400d, for about 20 minutes. Alternatively, if you have a gas stove, you can roast them over the flame until they start to blacken and the skin starts to lift.
   

2. Once peppers are roasted, remove from oven (or stovetop) and place in a closed ziplock bag for 10 minutes. This allows them to steam, and makes the skin easier to peel.
   

3. Remove Poblano from ziplock, and peel skin from Poblano. This should be easy to do with your hands. If the Poblanos are too hot, you can place them on a cutting board and remove the skins with two forks.
   

4. Once Poblanos are peeled, make a slice, length-wise, down the pepper. With the slit, pull the Poblano open. Gently remove the core & seeds with knife.
   

5. Once poblanos are deveined, slice them into thin strips.

Prepare the Potatoes

1. Fill small pot or large saucepan with water, add a pinch of salt, and place on the stove set to High. This will let the water heat up and come to a boil while you prep the potatoes for cooking.
   

2. While the pot of water is heating, rinse the potatoes and then remove the skin with your potato peeler. Once peeled, cut the potatoes into cubes.
   

3. Add the cubed potatoes to the pot of boiling water, and let cook for about 10 minutes, until potatoes easily slide off fork when pierced. Drain with a strainer, and set aside.

Combine

1. Add cooking oil to a large pan and heat it on Medium, for about 1 minute.
   

2. Add chopped onion, and let cook until soft and fragrant, about 1-2 minutes.
   

3. Add cooked potatoes, sliced Poblanos, salt, and pepper. Stir to combine.
   

4. Cook in pan, stirring frequently, for about 5 minutes.
   

5. Optional Step: Add a good melting cheese and continue stirring until the cheese is fully melted for the last 2 minutes.

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Nutritional Data (Without Cheese)

Yield: About 3-2/3 cups

Servings: About 5

Serving Size: 3/4 cup

Calories: 118 | Protein: 3 | Carbs: 26 | Fiber: 4 | Fats: 0

*Nutritional data provided does not include any additional calories, fat, or protein that cheese may add.*

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This is a family recipe and is not derived from another existing recipe. Please give proper credit if re-posting.