Internet Recipe
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Potatoes with Green Chilies |
5 to 6 large potatoes cut into 1/2 inch cubes. (note: use Red bliss or some other thin skin boiling potato) 1/4 cup vegetable oil 1 small onion, sliced or chopped 2 cloves garlic, minced 2 fresh jalapenos, tops removed, but not seeded,finely chopped 1/2 cup shredded Cheddar (white cheddar if possible) salt and pepper to taste |
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Heat salted water to boiling in large sauce pan. Drop in the potatoes and cook until almost done, about five minutes. Drain and set aside. Hear oil in a large heavy skillet over high heat till very hot, but not smoking. Reduc the heat slightly and add the onion, garlic and jalapenos. Cook, stirring until the onion is golden, 2 to 3 minutes. Add the drained potatoes and reduce the heat to medium. Cook, tossing occasionally until the potatoes are golden, about five minutes. They should be just tender, not mushy. Add the cheese, stir throughly to combine, and just cook until cheese melts. Season with salt and pepper and serve immediately as a vegetable or as a filling for burritos. Makes 4 serves as a side dish or enough to fill 6 tortillas |