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Queso Fresco Potatoes




Source of Recipe


the web


List of Ingredients




3 lbs Red Bliss Potatoes, cleaned and quartered
1 TB Salt
2 t Freshly Ground Black Pepper
1/2 cup
+2 TB Canola Oil
1/2 Medium Onion, medium diced
3 Fresh Tomatillos, cleaned, peeled and medium diced
1 Whole Roasted Poblano Pepper, peeled, seeded and medium diced
Corn Sauce, recipe, see recipe
3/4 lb Queso Fresco cheese, found in Mexican markets
TT Salt and Pepper
1 Bunch Cilantro Leaves, chopped


Recipe



Preheat oven to 350°F.
In a bowl, toss potatoes with oil, salt and pepper. On a large baking sheet place potatoes evenly and place in oven for 15-20 minutes or until potatoes are done.
In a large skillet over medium high heat place oil. Add onion and tomatillos and cook until onion is translucent, about 5 minutes. Add poblano and potatoes. Stir until incorporated. Deglaze pan with Corn Sauce and toss to combine. Add Queso Fresco and cook until melted, about 3 minutes. Season with salt and pepper to taste. Remove from heat and toss in cilantro. Keep warm until ready to serve.