Poblano Potato Salad Recipe

Poblano Potato Salad Recipe courtesy Marcela Valladolid
Poblano Potato Salad Recipe
Poblano Potato Salad Recipe

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Prep Time:

  • Inactive Prep Time:

  • Cook Time:

  • 10

    min Level: -- Easy 30min

  • Serves: 6 servings

  • Ingredients

  • 2

    pounds baby red or new potatoes, cut into 1/2 to 1-inch pieces

  • 3

    ears fresh corn, husks and silks removed

  • 2

    poblano chiles, charred, peeled, stemmed, seeded, and chopped (see Cook's Note)

  • 1

    cup chopped scallions (white and pale green parts only)

  • 1/2

    cup sour cream

  • 1/4

    cup mayonnaise

  • 1/4

    cup chopped fresh cilantro leaves

  • Salt and freshly ground black pepper

  • Notes

  • To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened

  • on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles. Once peeled, the chiles may be chopped, sliced or stuffed.

  • 16 ounce bottle or can enchilada sauce 6 low-fat or fat-free tortillas

  • 1

    jar salsa

  • 2

    cans refried beans

  • 1/4

    cup shredded sharp cheddar cheese

  • 1/4

    cu p sh redded sharp Monterey Jack cheese 1/2 cup low-fat sour cream

  • 1/4

    cup kalamata olives. pitted

  • 1

    jalapeno, chopped and seeded Roasted Chicken

  • On a cutting board, gently spread refried beans on one side of each tortilla. Add enough diced

  • to cover the beans. Sprinkle with cheddar and Monterey Jack cheeses. Add olives, chopped jalapeno and salsa (optional).

  • Blend the sour cream into the remaining enchilada sauce in the pie dish. Pour over enchiladas and sprinkle remaining cheese.

Directions

Directions Put the potatoes in a large pot and add salted water to cover. Bring to a boil over medium heat and cook until tender when pierced with a knife, about 20 to 30 minutes. Drain the potatoes and let cool slightly. Meanwhile, preheat a grill or grill pan to medium-high heat. Add the corn to the grill and cook, turning occasionally, until evenly browned on all sides, about 10 minutes. Put the potatoes in a large serving bowl. Using a sharp knife, carefully cut the kernels off the cobs and add them to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise, and cilantro, and fold together. Season the potato salad, to taste, with salt and pepper and serve.

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