Potatoes and Green Chiles

• 2 small boiling potatoes
• 1 12 tablespoons vegetable oil
• 12 small onion, thinly sliced
• 3 medium poblano chiles, rasted and peeled
• 12 teaspoon salt
• 34 cup queso fresco, crumbled

1. Simmer the potatoes in salted water to cover until tender, about 15 minutes.
2. Drain and cool under running water, peeld and cut into 1/4 inch dice.
3. Heat the oil in a heavy skillet over medium.
4. Add the onion and potato and fry stirring regularly to ensure that nothing sticks to the pan until the mixture is nicely browned 10-15 minutes.
5. While the potatoes are browning, seed the chiles and slice them into 1/8 inch strips.
6. Stir them into the potato mixture, season with salt and remove from the stove and stir in the cheese.

boiling potatoes, vegetable oil, onion, poblano chiles, salt, queso fresco

Taken from www.food.com/recipe/potatoes-and-green-chiles-322790 (may not work)