Chiles Con Papas
Transform your table with the vibrant flavors of Chiles Con Papas, a hearty and satisfying Mexican-inspired dish that pairs smoky poblano peppers with tender russet potatoes. This recipe combines perfectly charred and peeled poblano strips with golden sautéed potatoes, infused with aromatic spices like cumin and paprika. A bright finishing touch of fresh cilantro and a squeeze of lime elevates the dish to new heights of flavor. Easy to prepare in just under an hour, this versatile dish makes a fantastic side for grilled meats or a flavorful vegetarian filling for tacos, burritos, or empanadas. Perfect for weeknight dinners or casual gatherings, Chiles Con Papas is a celebration of bold, comforting, and wholesome ingredients.
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Recipe Information
Ingredients
- 4 poblano peppers
- 3 medium russet potatoes
- 1 medium white onion
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 1 lime
Instructions
Preheat your oven's broiler.
Place the poblano peppers on a baking sheet and broil them for 5-7 minutes per side, until the skin is charred and blistered.
Transfer the roasted poblano peppers to a bowl and cover with a plate or plastic wrap. Let them steam for 10 minutes to loosen the skin.
While the peppers steam, peel and dice the potatoes into 1/2-inch cubes.
Bring a pot of salted water to a boil. Add the diced potatoes and cook for 8-10 minutes until tender but not falling apart. Drain and set aside.
Peel the cooled poblano peppers, remove the stems and seeds, and slice them into thin strips.
Finely dice the onion and mince the garlic cloves.
Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until fragrant and translucent.
Add the poblano strips to the skillet and cook for another 2 minutes.
Stir in the cooked potatoes, ground cumin, paprika, salt, and black pepper. Mix well to coat the potatoes and peppers in the seasoning.
Cook for 5-7 minutes, stirring occasionally, until the potatoes are golden and slightly crispy.
Remove the skillet from the heat and garnish with freshly chopped cilantro and a squeeze of lime juice.
Serve warm as a side dish or use as a filling for tacos, burritos, or empanadas.
Nutrition Facts
Calories |
953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2501 mg | 109% | |
| Total Carbohydrate | 161.1 g | 59% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 29.0 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4387 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
