Ham and Potatoe Casserole

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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1 1/2 lbs red potatoes, sliced

8 oz. thinly sliced ham

2 poblano peppers, cut into thin strips

2 Tbsp olive oil

1 Tbsp dried oregano

1/2 tsp salt

1 cup (4 oz) shredded Monterey Jack or pepper jack cheese

2 Tbsp finely chopped fresh cilantro

 

Combine potatoes, ham, peppers, oil, oregano, and salt in Crock-pot slow cooker. Mix well, cover, and cook on LOW for 7 hours or on HIGH for 4 hours.

Transfer to serving dish.  Sprinkle with cheese and cilantro.  Let stand 3 minutes or until cheese is melted.

 

Makes 6 to 7 servings.