Scalloped Potatoes with Ham and Poblano Chiles
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.
4 large potatoes, sliced thin
1 large white onion, diced
2 Tbsp. butter or margarine
1 cup serrano ham, diced
4 oz. Velveeta cheese
2 Tbsp. cornstarch
2 poblano chiles, roasted, stemmed, peeled, and chopped
Place the potatoes, onions and butter in enough water to cover the top of the ingredients. Cook until the potatoes are ALMOST done, then transfer the potatoes to a baking dish.
Add the cheese to the remaining liquid and let simmer until the cheese has melted.
Mix the cornstarch in a small amount of cold water until smooth, then add to the cheese sauce and stir until it thickens.
Add the ham and poblano chiles, then pour the sauce over the potatoes and bake in a 350F oven for 30 minutes or until the sauce is bubbly and golden brown on top.
Recipe by Carole Moran.