Baked Potatoes with Poblano Pepper.
This baked potato recipe with poblano pepper is a delicious and quick combination of potato with cheese and poblano pepper.
Reviewed by Editorial Team of Kiwilimón
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3 comentarios
Ingredients
6
Servings
- 6 potatoes, medium
- 12 slices Oaxaca cheese
- salt, to taste
- 5 Poblano chiles, roasted, deveined, and cut into strips
- 1/4 onions, medium cut into strips
- 2 tomatoes, raw cut into cubes
- 1 tablespoon dry chicken broth or bouillon
- 2 liters water
- 2 teaspoons vegetable oil
- 4 tablespoons sour cream, natural
- pepper, to taste
Preparation
30 mins
30 mins
Low
- In a pot, place water with a little salt and boil the potatoes for 15 minutes, then turn off the heat and remove from the water.
- In a saucepan, heat the oil and sauté the onion.
- Add the poblano pepper, salt, pepper, powdered broth, and finally the tomato; let it boil for 3 minutes.
- Add 4 tablespoons of natural cream, let it boil for 5 minutes, and turn off the heat.
- On a piece of aluminum foil, place the potato cut into 4; in the middle of the cuts, place a slice of cheese, and sprinkle a little salt and pepper to taste.
- Add a tablespoon of prepared strips. Close the potato and place it in a baking dish.
- Once the oven is preheated to 200 degrees Celsius, place the potatoes in for 15 minutes, remove from the oven, and serve hot.
- They can be accompanied with pot beans or spaghetti.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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