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Colorado Stuffed Scallop of Potatoes in Ancho Chili Sauce

Source of Recipe

Vernalisa


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

-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.