Now that the weather is nice and chilly, I’m channeling all the heat and spices I can find in the kitchen. (Hence, the last few chili posts).
But, I’ll NEVER give up my cheese. My MANCHEGO cheese.
Spice it up, and cover it in cheese:
Green Chile Mushroom Manchego Pepita Potato Salad
Oh, by the way, I purchased corn with the idea of adding it to the mix – but, I forgot. Oh well. Do it, if you please and if you remember!
Green Chile Mushroom Manchego Pepita Potato Salad
2 Tbs. ghee
3 large Russet potatoes, washed and diced into 1″ cubes (ish)
1 red onion, chopped
sea salt and pepper
1/2 tsp. coriander
1/2 tsp. cumin
6 oz. roasted green chiles
4 oz. dehydrated wild mushrooms, soaked in water 30 minute and drained
1 cup toasted pepitas (green pumpkin seeds, toasted in a pan until fragrant)
1 cup Manchego cheese, shredded
Heat the ghee in a large cast iron pot over medium heat.
Add the potatoes, onion, and sea salt and pepper.
Sauté and and cook until both the potatoes and onions are tender.
Season with the coriander and cumin.
Stir in the green chiles and drained mushrooms.
Cook for an additional 3-5 minutes.
Stir in the toasted pepitas.
Top with Manchego cheese (and fresh cilantro, if desired) to serve.
And, add corn, if so desired. It will be great!!!
