Title: Ortega Chile Potatoes
Categories: Vegetarian Tex Cheese Vegetable
Yield: 4 Servings

3 1/2	lb	Small red-skinned potatoes
2	tb	Olive oil
2	lg	Onions, chopped
1		Clove garlic, finely
		Chopped
		Salt and pepper to taste
1/2	c	Chopped canned green
		Chilies
1/2	c	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.

This recipe makes a big batch of potatoes eight hearty servings. You may need to use two skillets or prepare it in two batches. You can also cut the recipe in half.

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

Adapted and typos by Bobbie Beers From: Bobbieb1@aol.Com Date: 06 May 97 Meal-Master Format Recipes (Mailing List) Ä

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