Description
These rustic Mexican Scalloped Potatoes, Papas Anchos, are filled with cheese and crushed ancho chilies. Great with any grilled foods including burgers, these also are perfect with roast chicken!
Ingredients
Units
Scale
- 2–3 lbs boiling potatoes (unpeeled and quartered, or if your potatoes are big, make a few more wedges)
- 4 oz feta cheese
- 4 oz Asadero cheese or any good melting cheese like Monterey Jack or Mozzarella, grated
- 1/2 medium onion, sliced thin
- 2 T olive oil
- 1/2 t garlic powder
- 1 t coarse salt
- 1/2 t oregano
- 2 dried ancho chilies, stemmed and seeded, crushed or sliced into thin ribbons
- 1/2 c heavy cream
- 1/2 c Asadero cheese shredded for topping
- 2 green onions, chopped for garnish
Instructions
Preheat oven to 350.
In a large bowl combine all of the ingredients except the scallions and cheese for topping. Toss well.
Transfer to an oven proof casserole that will hold your potatoes in one layer. Cover with lid or foil and bake for about 1 hour or until potatoes are tender.
Remove foil and top with reserved shredded cheese. Place under a preheated broiler and broil until cheese melts. Remove from oven and top with scallions.
Notes
Adapted from Two Hot Tamales
