Potato and Hatch Chile Rajas

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Contributed by: Chef Debbi Dubbs

Hatch Chiles are Smokin! August 19, 2011 It’s Hatch Chile time again! Every summer about this time we see Hatch chiles being roasted on just about every corner, empty lot, in backyards and at supermarkets. The smell of chiles waft through the air telling us it’s chile festival time. Melissa’s Produce will be out roasting chiles all over So. Cal (and across the country) at your local market. Check Melissa’s website for dates and times. Hatch chiles, as many of you know, arrive from Hatch, New Mexico where they boast the BEST growing conditions for the flavorful chile. Since all the chiles ripen about the same time, roasters are set up everywhere to begin preserving the chiles for the season. Once roasted the chiles can be peeled and frozen for use during the year or use them right away in your favorite recipe. Chef Debbi will be giving out samples of mild and hot chiles at The Plant Stand on Sat. 8/20 Check events page for time. Here’s Chef Deb’s recipe for Potato and Hatch Chile Raja’s! Enjoy!

1 Large potato – peeled and cut into 1/2 inch dice, cooked
2 T Vegetable or canola oil 1 Small onion – cut into small strips
4 mild Hatch chiles, roasted, peeled, seeded, and julienned
1/2potato and hatch chile C Cream
1/2 C shredded Monterey Jack cheese
12 Corn tortillas

Heat a large saute pan over medium heat. Add oil; add onions, season with salt and pepper and saute until lightly browned. Add chiles, and cream, bring to a boil and reduce to a simmer and cook 4 minutes. Add cheese and potatoes, stirring occasionally, until just heated through. Remove from heat. Wrap tortillas in plastic wrap and heat in microwave on low until warm.

Potato and Hatch Chile Rajas

Recipe type: Yield: Prep time: Cook time: Total time:


Chef Debbi Dubbs Potato And Hatch Chile Rajas taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

Ingredients:

1 Large potato – peeled and cut into 1/2 inch dice, cooked2 T Vegetable or canola oil 1 Small onion – cut into small strips4 mild Hatch chiles, roasted, peeled, seeded, and julienned1/2 C Cream1/2 C shredded Monterey Jack cheese12 Corn tortilla

Directions:

  1. Heat a large saute pan over medium heat.
  2. Add oil; add onions, season with salt and pepper and saute until lightly browned.
  3. Add chiles, and cream, bring to a boil and reduce to a simmer and cook 4 minutes.
  4. Add cheese and potatoes, stirring occasionally, until just heated through.
  5. Remove from heat.
  6. Wrap tortillas in plastic wrap and heat in microwave on low until warm.

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