Ortega Chile Potatoes Recipe 
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Ortega Chile Potatoes

3 1/2 lb small red-skinned potatoes
2 tbsp olive oil
2 large onions, chopped
1 clove garlic, finely
1 chopped
1 salt and pepper to taste
1/2 cup chopped canned green
1 chilies
1/2 cup grated monterey jack cheese

Boil unpeeled potatoes in salted water until just tender the time will
depend on their size. Drain and allow to cool. Cut into 1-inch
chunks. Heat olive oil in large nonstick skillet. Saute chopped onion
until softened. Add garlic and stir for a minute. Add potatoes, salt
and pepper. Saute, stirring and turning often until crisp and brown.
Stir in chilies. Cook 2 more minutes. Spread mixture evenly in pan.
Sprinkle grated cheese over top, cover tightly and turn off heat.
Wait 2 minutes for cheese to melt.

Makes 8 servings.

Per Serving: Calories 207 Fat 6 g Cholesterol 7 mg Sodium 309 mg
Percent calories from fat 25% Source: "The New Vegetarian Epicure"

Servings: 4

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