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Title: Fried Potatoes w/Poblano Pepper Strips
Categories: Emeril, Potatoes, Chilies, Vegetables, Cheese
Yield: 4 Servings

Oil for frying
3 tb Oil
2 lg Poblano peppers
3/4 c Sliced white onion
2 lb Red potatoes; sliced 1/4"
Salt & pepper
1 c Monterey Jack; grated

Place vegetable oil in a deep saute pan to come no more
than 1/3 of the way up the sides of the pan. Heat oil
until a deep fat fry thermometer registers 350ºF/175ºC

Meanwhile, over an open flame, carefully char the peppers
until the skin blisters and blackens. Set aside to cool.
When the peppers are cooled, remove the seeds and slice
into thin strips.

Now, in a large non-stick skillet, heat 3 tablespoons of
oil, add onion and cook until softened. When the oil is
heated, carefully drop the potatoes into the pan, cook,
stirring for 5 minutes or until tender, golden brown
and crispy. Cook the potatoes in batches. Drain well
on paper towels and add to the pan with the onions.

Then, add the pepper strips, and season with salt and
pepper. Finally, top with the cheese and cook for 1
minute. Transfer to a serving bowl and serve
immediately.

Yield: 4 servings

Recipe Courtesy Emeril Lagasse: Essence of Emeril Show

Date: 09/26/96

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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... Beyond tasty spicy and heading towards stupid spicy.
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