This comforting side dish combines the earthy sweetness of roasted poblano peppers with perfectly crispy fried red potatoes. The potatoes are cut into uniform strips to ensure even cooking, achieving a golden-brown exterior while remaining tender inside. Charred directly over an open flame, the poblanos develop a smoky depth that complements the rich, melted Monterey Jack cheese. Sautéed onions add a subtle sweetness and aromatic base, tying the flavors together. This vegan-friendly option (if cheese is omitted) or hearty vegetarian dish is ideal for breakfast, brunch, or as a robust accompaniment to tacos and burritos. ItâÂÂs a simple, home-style meal that delivers big flavor with minimal effort, using pantry staples for a satisfying, texture-rich experience.
Fried Potatoes With Poblano Pepper Strips
Description
This comforting side dish combines the earthy sweetness of roasted poblano peppers with perfectly crispy fried red potatoes. The potatoes are cut into uniform strips to ensure even cooking, achieving a golden-brown exterior while remaining tender inside. Charred directly over an open flame, the poblanos develop a smoky depth that complements the rich, melted Monterey Jack cheese. Sautéed onions add a subtle sweetness and aromatic base, tying the flavors together. This vegan-friendly option (if cheese is omitted) or hearty vegetarian dish is ideal for breakfast, brunch, or as a robust accompaniment to tacos and burritos. ItâÂÂs a simple, home-style meal that delivers big flavor with minimal effort, using pantry staples for a satisfying, texture-rich experience.Ingredients
Directions
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Place vegetable oil in a deep sauté pan, filling no more than 1/3 of the way up the sides. Heat oil until a deep-fry thermometer registers 360ðF (182ðC).
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Meanwhile, char the poblano peppers directly over an open gas flame or under a broiler until the skin blisters and blackens evenly. Set aside to cool.
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Once cooled, peel off the charred skin, remove the seeds, and slice the peppers into thin strips.
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In a large non-stick skillet, heat 3 tablespoons of oil over medium heat. Add the sliced onion and cook until softened and translucent.
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Carefully drop the potato strips into the hot oil in the deep pan. Cook, stirring occasionally, for 5 minutes or until tender, golden brown, and crispy. Cook in batches if necessary to avoid overcrowding.
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Drain the fried potatoes well on paper towels. Add them to the skillet with the softened onions.
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Stir in the poblano pepper strips and season with salt and pepper to taste.
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Top with the grated Monterey Jack cheese and cook for 1 minute, just until the cheese is melted.
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Transfer to a serving bowl and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 417.7kcal
- % Daily Value *
- Total Fat 13.2g21%
- Saturated Fat 2.0g10%
- Cholesterol 0.0mg0%
- Sodium 25.4mg2%
- Total Carbohydrate 74.8g25%
- Dietary Fiber 18.3g74%
- Sugars 5.1g
- Protein 12.0g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
