Poblano peppers with potatoes (Poblanos con papas) from The New Complete Book of Mexican Cooking by Elisabeth Lambert Ortiz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kbrooks on March 17, 2025

    We really like this. Increased cheese to 1/2 cup and used sharp cheddar. Pull or rub off poblano skins instead of rinsing to preserve the flavor. Recipe calls for baking potatoes, but I have used Yukon golds successfully.

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