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Recipe of Hormo potatoes with Chile Poblano.
Recipe

Hormo potatoes with Chile Poblano.

30 mins
30 mins
Low
90
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This recipe for baked potatoes with poblano chili is a combination of potato with cheese and chile poblano very rich and fast.

Ingredients

6 portions
  • 6 potatoes, median
  • 12 slices Oaxaca cheese
  • salt, to taste
  • 5 poblano peppers, roasted, deveined and cut in julienne
  • 1/4 onions, medium cut in julienne
  • 2 tomatoes, raw cut into cubes
  • 1 tablespoon dry chicken broth or bouillon
  • 2 liters Water
  • 2 teaspoons oil
  • 4 tablespoons cream, natural
  • black pepper, to taste

Preparation

In a saucepan, put the water in a little salt and put the potatoes to boil for 15 minutes, turn them off and take them out of the water.
In a saucepan the oil is heated, the onion is smoked.
Add the poblano pepper, salt, pepper, the consommé powder, and finally the tomato is boiled for 3 minutes.
Add 4 tablespoons of natural cream to boil for 5 minutes and turn off.
In a piece of aluminum foil you put the potato divided into 4, in the middle of the cuts you place a slice of cheese, sprinkle a little salt and pepper to taste.
A spoonful of prepared rajas is placed. The potato is closed and placed in a baking dish.
Once preheated the oven to 200 degrees Celsius, put the potatoes for 15 minutes, remove from the oven and serve hot.
They can be accompanied with beans from the pot or with spaghetti.

TIPS

You can also use it as a lunch for the children.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (3)
Alicia Escamilla Flores
24/01/2019 21:27:55
Jenial
ketzahe Anahi Perez Ramirez
25/09/2017 13:33:19
Fácil riquísima me salvó el día 😁
Rebe Delao
11/09/2013 02:58:36
Fáciles y ricas Especiales.

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