This is one of those dishes that are super versatile, the filling is easy to make and very flavorful and it can be used in lots of different ways. I brought this dish to a party I went to last night and everyone liked it so I thought I would share the recipe. If I am feeding a crowd, I make it into a “Mexican Lasagne” but if it is just my family I like it as the main filling of enchiladas or as the base layer of tostadas. This filling is also a natural with scrambled eggs so leftovers make a great “Mexi Hash” the next day. That is exactly what I did with my leftovers today, I melted some butter in a frying pan and tossed the potatoes and pepper mixture on top and then just left it there until the whole thing was heated through and the bottom had become nicely browned and crispy, then I served it alongside simple scrambled eggs for a great breakfast combo.
This filling keeps well for several days, covered and refrigerated. The mixture can be used in a variety of ways; as taco filling, as a side dish, as enchilada filling, on a tostada or as a Mexican lasagne as in this recipe.
2 lbs red potatoes
1 large white onion, sliced into rings
5 fresh poblano peppers
salt to taste
12 ounces queso fresco (fresh white farmers' cheese)
1 cup sour cream
3 cups salsa, red or green
12 corn tortillas (about 6 inches)
To prepare potatoes. Simmer the potatoes in salted water to cover until tender, about 15 minutes. Drain, cool under running water, peel and cut into 1/4-inch dice.
To prepare peppers. While the potatoes are simmering, blacken the skins of the peppers under the broiler turning often. Place blackened peppers into a deep bowl and cover tightly with a heavy plate so they can steam. After 10 minutes, peel the blackened skins off by swiping with a paper towel. De-seed and de-vein the peppers then cut into strips or large dice.
To prepare onion. Broil sliced onion along with peppers, turning often so that both sides get browned and start to show spots of blackening. Remove and chop along with peppers.
Mix chopped potatoes, chopped peppers, chopped onion and cubed queso fresco in a large bowl. Add salt to taste starting at 1 teaspoon and mix in 1 cup of sour cream.
To assemble dish, place 1 cup of salsa on the bottom of a lasagne pan, then layer approx, 4 corn tortillas to cover the sauce. Spread half of the potato mixture over the tortillas and top with 1 cup of salsa. Repeat with 4 more tortillas and the rest of the potato mixture. Top with remaining tortillas and salsa then bake at 350 degrees for 35 - 45 minutes or until hot and bubbly. Cool for 10 minutes before serving.