MEXICAN POTATOES WITH CHEESE SAUCE
This recipe comes from "Preserved" by Nick Sandler and Johnny Acton. I haven't made it, but it sounds like a good vegetarian main dish or go with anything side dish. The recipe calls for 8 potatoes, but the authors fail to specify a size or weight. As there is no instruction to cut or slice the potatoes, my guess is that you'll need 8 medium potatoes or between 1 and 1 1/2 lbs, depending on how and what you plan to serve this with. Posted for Zaar World Tour 2005.
Provided by Mrs B
Categories Potato
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Mix the lemon juice and dried chillies in a bowl, season with salt and pepper, add the onion rings and leave to marinate until required (you could do this step more in advance if you like).
- Boil the potatoes in lightly salted water for about 15 minutes, or until cooked.
- While the potatoes are cooking make the sauce by combining all the ingredients except the olive oil in a blender; then heat the oil in a pan, add the blended sauce ingredients and simmer for about 5 minutes until the sauce thickens.
- TO ASSEMBLE THE DISH: drain the potatoes and place in a warmed serving dish, pour the sauce on top; drain the onion rings and scatter them and the chili strips over the top of the dish; garnish with hard-boiled eggs and olives.
Nutrition Facts : Calories 1093.8, Fat 60.2, SaturatedFat 28.2, Cholesterol 289.3, Sodium 627.8, Carbohydrate 111.9, Fiber 14.3, Sugar 9.1, Protein 31.3
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