In an Express Pressure Cooker®, heat the butter and sauté the potatoes and onion. When they start to brown, add a cup of cilantro and chicken broth, add salt and pepper, and adjust the seasoning.
Close the Express Pressure Cooker® and place the pressure regulator, put it on the stove over high heat for about 25 minutes or until a constant steam comes out, then lower the heat to medium and cook for 10 minutes.
Remove the Express Pressure Cooker® from the heat, let it cool, remove the pressure regulator, open the Express Pressure Cooker® and you’re done!
Blend the previous preparation with cream cheese, cream, and the remaining cup of fresh cilantro. Heat in a pot.
In a skillet with plenty of hot oil (180ºC), fry the tortilla strips until golden and drain on paper towels.
Adjust the seasoning and serve hot accompanied by the garnishes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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