Ingredients
- 6 jalapeno chile peppers
- 3 cups Yukon gold potatoes, cubed
- 2 tablespoons butter
- 1 cup chopped onion
- 2/3 cup bell pepper, orange or yellow, chopped
- 3 tablespoons chopped celery
- 3 cups corn kernels
- 3 cups 1% low-fat milk
- 2 cups chopped yellow tomato
- 3/4 teaspoon salt
- 1/4 teaspoon white pepper
- 6 tablespoons reduced fat monterey Jack cheese, shredded
- 2 tablespoons cilantro
Preparation
Step 1
1. Heat broiler.
2. Place peppers on foil-lined sheet. Broil 10 mins, or until blackened, turning occasionally. Place in ziploc bag, let stand 15 mins. Peel, halve lengthwise, discard seeds and membranes, finely chop.
3. Cover potatoes with water in saucepan, bring to a boil. Reduce heat and simmer until tender. Drain, partially mash.
4. Saute onion-celery in butter 10 mins. Add peppers, potato, corn-s&p. Cook until thick, about 30 mins, stirring occasionally. Serve sprinkled with cheese and cilantro.
Notes: This was very good - not that dissimilar from the Moosewood recipe that I use as my standard, although the cilantro and smoked jalapenos added a bit of a different flavor. Worth making again. Only deviations from the recipe wer to use Cabot 50% lower-fat cheddar (a whole brick), and to stir in the cheese, rather than to use as a garnish at the end, and ran out of milk, so used fat free half and half for about 1 1/2 cups of the milk.