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.


  1. Wonderful blog. Here you have discussed the process of making corn tortillas. I am very much interested in cooking. I like this blog. Thanks for sharing. Along with this article, I would like to share some facts about the hammerhead sharks habitat which are a group of sharks that form the family sphyrnidae.