AUSTIN, Texas - Emily Madden with H-E-B Cooking Connection shares a recipe.
The recipe is as follows:
1 large baking potato, peeled and medium diced
1 red bell pepper
1 Tbsp Adams Reserve Ranchero Seasoning
Cookwell & Company Escabeche Salsa
The poblano and red bell pepper can be roasted in a few ways: on the grill, in the oven, or on a gas stove top. We will use the latter for this recipe.
Turn on a burner to high heat. Place pepper directly over flame and turn occasionally. The peppers will be done when almost the entire outside skin is black. Place in a bowl and cover with plastic wrap for 20 minutes. This will finish cooking the peppers. Once done, remove outer skin, stem and seeds. Slice into strips.
Heat a large skillet over medium heat. Add in a few tablespoons of oil, or bacon grease, and allow to heat. Place potatoes in skillet and season with Ranchero seasoning. Cook for about 20 minutes, stirring occasionally. If you prefer a crispier potato, turn the heat to medium high the last 5 minutes to crisp up the outside.
Warm tortillas. Place a spoonful of potatoes on each tortilla with a few strips of the roasted peppers and top with cheese, sour cream and Escabeche Salsa.