Simply Potatoes Rajas Tacos #5FIX
- 1 (20 ounce) bag Simply Potatoes Diced Potatoes with Onion
- 4 large poblano peppers (fresh)
- 1 cup heavy cream
- 1 cup four-cheese Mexican blend cheese (preferably Crystal Farms)
- 8 taco shells (we like the Stand & Stuff variety)
- Roast poblanos over gas stove burner or beneath broiler, turning frequently, until blistered and beginning to blacken in spots.
- (Stove top is best, but if you dont have a gas burner, use the broiler carefully do not overcook need to have firm texture) Place hot poblanos in paper bag, fold bag to close and allow peppers to steam 5 minutes.
- Preheat oven to 350?F.
- While peppers are steaming, lightly spray interior of 12 inch non-stick skillet with non-stick cooking spray.
- Heat over medium high heat until hot and add potatoes in a single layer.
- Cover and cook over medium high heat for 4 minutes without stirring.
- Remove lid, and turn potatoes over, re-cover and continue to cook over medium high heat 4 minutes.
- Do not stir this allows potatoes to lightly brown on the edges which contributes a great texture to the finished dish.
- Repeat steps one more time and cook an additional 4 minutes.
- While potatoes are cooking, remove peppers from bag, cut each pepper open, remove stems, seeds and veins, and open up to flatten each pepper onto cutting surface, skin side up.
- Scrape off blistered skin (ok if some remains) and slice peppers into 1/4 inch strips.
- When potatoes have cooked a total of 12 minutes, remove lid and stir pepper strips into potatoes.
- Add 1 cup heavy cream, stir and continue to cook over medium high heat, uncovered, until cream thickens 2-3 minutes.
- Stir in cheese, remove from heat and cover.
- Bake Taco Shells according to package directions until desired degree of crispness.
- Spoon potatoes rajas into warm taco shells and serve.
potatoes, peppers, heavy cream, fourcheese, taco
Taken from www.food.com/recipe/simply-potatoes-rajas-tacos-5fix-497313 (may not work)