Post by April B. on Feb 18, 2003 11:15:04 GMT -6
POTATOES WITH POBLANO CHILIES
Yield: Makes 4 Servings (about 2/3 cup each)
INGREDIENTS
4 medium poblano chilies
Vegetable cooking spray
1 medium onion, sliced
1 pound Idaho potatoes, unpeeled, cooked, cut into 1/2-inch cubes
Salt and pepper, to taste
DIRECTIONS
Cut chilies into halves; discard stems, seeds, and veins.
Place chilies, skin sides up, on broiler pan; broil 6 inches
from heat source until skin is blackened and blistered.
Wrap chilies in plastic bag or paper toweling 5 minutes; peel off skin and discard.
Cut chilies into strips.
Spray large skillet with cooking spray; heat over medium
heat until hot.
Saute onion 2 to 3 minutes; add chilies and potatoes. Cook over medium heat until onion is tender and
potatoes browned, 5 to 8 minutes.
Season to taste with salt and pepper.
Nutritional Information Per Serving (about 2/3 cup):
Calories: 147, Fat: 0.3 g, Cholesterol: 0 mg,
Sodium: 11 mg, Carbohydrate: 34 g
Diabetic Exchanges: 1 Vegetable, 1-1/5 Bread
Yield: Makes 4 Servings (about 2/3 cup each)
INGREDIENTS
4 medium poblano chilies
Vegetable cooking spray
1 medium onion, sliced
1 pound Idaho potatoes, unpeeled, cooked, cut into 1/2-inch cubes
Salt and pepper, to taste
DIRECTIONS
Cut chilies into halves; discard stems, seeds, and veins.
Place chilies, skin sides up, on broiler pan; broil 6 inches
from heat source until skin is blackened and blistered.
Wrap chilies in plastic bag or paper toweling 5 minutes; peel off skin and discard.
Cut chilies into strips.
Spray large skillet with cooking spray; heat over medium
heat until hot.
Saute onion 2 to 3 minutes; add chilies and potatoes. Cook over medium heat until onion is tender and
potatoes browned, 5 to 8 minutes.
Season to taste with salt and pepper.
Nutritional Information Per Serving (about 2/3 cup):
Calories: 147, Fat: 0.3 g, Cholesterol: 0 mg,
Sodium: 11 mg, Carbohydrate: 34 g
Diabetic Exchanges: 1 Vegetable, 1-1/5 Bread
