Southwestern Potato Skins
1 hour, 30 minutes
These are great with other toppings; salsa, hamburger,
chopped fresh vegetables, and a variety of chiles.
1 (10-lb.) bag russet potatoes
3 cups cheddar cheese, shredded
1 lb. chorizo or bacon, fried and drained
1 stick butter
1 small tub sour cream
Chives or the green tails of scallions, minced
Salt and pepper to taste
Bake the potatoes at 350ยบ for 1 hour. Let the potatoes cool
a bit and then cut them length-wise and scoop out the insides*, leaving a thin
layer of potato. Place the potato halves on a cookie sheet. Place a small pat
of butter inside each potato skin, and then sprinkle each with cheese and
chorizo or bacon. Top with sour cream, chives, salt, and pepper. Serve
immediately.
Makes 20-24 Servings
*Left over potato can be frozen for potato soup or mashed potatoes!
*Left over potato can be frozen for potato soup or mashed potatoes!
So these potato skins are good appetizers. I'm wondering if you have any great recipe for making chili poppers. I have never been able to figure out a good way to get the breading to stick to the skin of jalepinos. Tried everything from shake-n-bake to fish batter but it all just falls off during the frying part. Would be nice to be able to make theses fresh and not have to buy frozen ones at the store.
ReplyDeleteHey Victor this is the hot ticket just use jalapenos in place of the poblanos!
ReplyDeleteChile Rellanos
In New Mexico Chile Rellanos are serious business.
If you want to start an argument in Albuquerque just ask who makes the best one.
15 Hatch or Anaheim green chiles
3/4 Lb. Muenster, Jack or Queso Oaxacca
all purpose flour for dredging
8 eggs
1/2 tsp. cream of tarter
pinch of salt
corn oil for frying
salt
Start with the chiles but do not remove the stems. Blister the skin of the chiles over the flame of a gas burner, the grill or under the broiler, until the entire exterior is blistered and brown. Place the chiles in a plastic or paper bag and squeeze out the air and then fold the bag down. Let the chiles stand for ten minutes and then peel them. Cut a small slit in the side of the chiles and remove the seedpod and excess seeds.
Put 1-2 tablespoons of cheese inside the slit you've made in the side of each chile.
Dredge the chiles in flour.
In a large Dutch oven heat the oil to 350 degrees.
Separate the eggs and lightly beat the yolks with a fork. In a food processor, beat the whites and the cream of tarter with a little salt until very stiff. Fold in the beaten yolks, gently with a rubber spatula.
Pick up one chile at a time by the stem, dip in the egg batter and very carefully (if you are not use to doing this next step, use tongs) and then set them in the hot oil. Chiles will float on top of the oil you will need to carefully turn them. When they are golden brown, they are done. Place them on a paper towel to drain and salt them lightly. Serve immediately
Serves 15