Friday, November 23, 2012

Thanksgiving, Course 2: Southwestern Potato & Veg

Next round!

Southwestern Potato and Veggie Medley

Corn tortillas
sprinkle cheese (topping)
handful cilantro, torn

1/2 cup onion, chopped
2 or 3 cloves garlic, finely chopped
2 roma tomatoes, chopped
1/2 red bell pepper, chopped
4 mushrooms, thickly sliced
5 small/medium red potatoes, THINLY sliced
5? tbsp EVOO
2 pinches of red pepper seeds
1/2 jar green chile sauce (medium or hot)
salt & pepper

Coat large saute pan with oil; heat. Add potatoes; cook on medium 3-5 minutes. Add garlic, cook another 2  minutes, approx. Add onions, tomatoes, belle pepper, mushrooms and half the cilantro. Cook another 5 minutes, adding oil when necessary.

When potatoes are slightly browned, add green chile sauce and red pepper seeds. Salt and pepper to taste; cook down until sauce has taken slightly sweeter, smoky backnotes (some brands you may want to add a pinch of sugar while cooking).

 Meanwhile, heat tortillas until pliable.

Split veggie medley and sauce amongst tortillas. Add cheese and cilantro. Serve immediately.

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