Poblano Pepper and Potato Skillet
- 2 tablespoons of neutral tasting oil
- 1 medium onion sliced
- 1 poblano pepper
- 2 large russet potatoes
- pinch of salt
- 6-8 corn tortillas
- spicy salsa
- 1 avocado in slices
- Heat a large non-stick skillet with a lid in medium high heat. Add the two tablespoons of neutral tasting oil. Add the onions and sauté for three minutes or until they are beginning to brown, add the poblano pepper. Let them brown a bit.
- Add the potato cubes and pack them into the skillet, let them brown and cook for two minutes and then flip. Add a big punch of salt, lower the heat and cover until the potatoes are cooked through.
- for serving, spoon some poblano pepper and potato skillet onto a warm corn tortilla and top with spicy salsa and a slice of avocado
This is the perfect recipe to have for breakfast with scrambled eggs, to take to a barbecue party, or to just have as a light lunch. It is flavorful, easy, and it has poblano peppers—always a good sign.
Best of all, this is an amazing taco filler, so Mexican, so hearty, flavorful, and satisfying. This filling is also amazing in a sope or as a filling for deep fried masa fresca quesadillas. Sopes and deep fried masa fresca quesadillas are typical street food, or farmer’s market food. This recipe has all the flavors and deliciousness of the Mexican street food but is done in a healthier way.
I like to prepare this dish with russet potatoes as they crisp up nicely and hold their shape. This recipe provides a great opportunity to hone your chopping skills, as it is better to equally cube the potatoes so they are all cooked at the same time. In contrast, I like to just slice the poblano peppers and the onion.
I believe this dish has never been a formal recipe—it is the kind of meal that passes from generation to generation. I can’t remember my mom or my grandma telling me how to prepare it. It seems I always knew how. This dish has a strong presence in Mexican cuisine, especially in the central part of the country.