Potatoes Water Olive oil Diced onion Poblano peppers Salt Shredded cheese
Start by peeling and dicing the potatoes. Then add the potatoes to a large pot.
Add water to the pot, put a lid on it, and let boil until the potatoes are fork tender.
Drain the water from the pot of potatoes and set aside until ready to use.
I like to use olive oil. Coconut oil tends to give off too much of its flavor. Canola oil would work here too.
Cook until translucent. Don’t go far away from the skillet, they will cook up very quickly.
You can also chop them into smaller pieces, whatever you prefer. Cook together stirring occasionally.
Stir to combine everything. The potatoes will cook for 1-2 minutes, stirring occasionally.
Stir to combine. Less is more when you’re cooking, your family can always add more salt if they so desire.
I’m adding shredded Monterey Jack cheese. This is totally optional. Some people will add corn and/or crema mexicana.
Look at that melted cheese... Yum! Serve with tortillas. Hope you like it!