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Colorado Stuffed Scallop of Potatoes in Anch Chili Sauce

Source of Recipe

Vernalisa's


List of Ingredients

-48 Potato scallops cut lengthwise (8 large baking potatoes)-blanch lightly and wrap in plastic to soften for rolling)
-Ham 1 pound
-Parsley, fresh, chopped 4 Tablespoons
-Garlic, chopped 12 Cloves
-Black Olives 8 Ounces
-Olive Oil 4 Tablespoons
-Tomatoes, peeled, seeded, chopped 8
-White onions, peeled, chopped 4 medium
-Ancho chilies, peeled, seeded, veined 8
-Beer 1 Cup
-Jalapeno, finely diced 1 Tablespoons
-Fresh cilantro, chopped 4 Tablespoons
-Lime juice 4 Tablespoons
-Honey 4 Tablespoons
-Feta Cheese, crumbled 1 Cup



Recipe

STUFFING:
-In food processor grind ham, parsley, 5 cloves garlic, black olives, and Feta cheese.
-Spread filling evenly on each potato scallop.
-Roll the scallop around the filling.

-Heat 2 Tablespoons olive oil in cast iron skillet or large braising pan (large enough to hold all potato bundles in one layer).

-Brown over moderate heat.
-Add tomatoes, onions, garlic (8 cloves), beer, diced jalapenos and Ancho chilies, fresh cilantro, limejuice and honey.
-Bring to a boil.

-Cover the casserole and cook over very low heat for approximately 30-45 minutes.
-At the end of the cooking, the rolls will be simmering in a thick spicy Ancho sauce.
-If, while they are cooking, the potato bundles seem to be drying out, add hot water.

-Serve with fresh buttered noodles, and ladle sauce from pan over all.