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CHEESE-COVERED POTATOES, TOMATOES, MUSHROOMS & CHILES
This was on FoodTV in 2004, presented by Nan Morgan, General Lewis Inn, Lewisburg, WV on "The Best Of". What I love about this recipe is---you can get all your veggies plus you can heat it up with all the chiles you want! How bad is that? *LOL*
Serves: 4

3 tablespoons vegetable oil
2 large baking potatoes (or 3 medium) -- sliced 1/4" thick
1/2 large onion -- coarsely chopped
1 medium tomato -- diced
3 large mushrooms -- cut in large dice
2 large banana or Anaheim chiles, seeded -- sliced 1/4" thick
Kosher salt and fresh ground pepper
1 1/2 cups shredded Cheddar cheese and Monterey Jack
Salsa or picante sauce as accompaniment
Sour cream as accompaniment
Hot biscuits as accompaniment

Preheat the oven to 450 F.

Heat oil in a large (12") skillet over medium-high heat. When oil is hot, add potatoes and onions and cook until browned. Add tomatoes, mushrooms and peppers; stir to combine, and saute until all ingredients are heated through and mushrooms are softened. . Transfer mixture to a heat- and oven-proof platter and cover with cheese. Place in the hot oven and bake about 5-6 minutes or until cheese is melted and bubbly. Serve with sour cream, salsa, and biscuits, if desired.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved