Papas chorreadas a la colombiana (Potatoes in cheese and chilli sauce): Difference between revisions
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| 125 ml [[White wine|white wine]] | | 125 ml [[White wine|white wine]] | ||
| 150 ml [[Double cream|double cream]] | | 150 ml [[Double cream|double cream]] | ||
| 200 g of [[ | | 200 g of [[Montery Jack cheese]], [[Grated|grated]] or cubed | ||
| [[Salt]] and [[Pepper|pepper]] to taste | | [[Salt]] and [[Pepper|pepper]] to taste | ||
}} | }} | ||
Revision as of 17:25, 14 July 2016
| Papas chorreadas a la colombiana (Potatoes in cheese and chilli sauce) | |
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| Servings: | Serves 4, see comments |
| Ready in: | 50 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 40 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 21st January 2013 |
A rich dish from Colombia. , see comments
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 kg potatoes
- 40 g butter
- 1 green chilli, finely chopped
- 1 red chilli, finely chopped
- 2 onions, diced
- 2 tomatoes, skinned and chopped
- 125 ml white wine
- 150 ml double cream
- 200 g of Montery Jack cheese, grated or cubed
- Salt and pepper to taste
Method
- Peel and boil the potatoes.
- Heat the oil in a pan and gently fry the chillies and onions until the latter are soft.
- Add the tomatoes and wine cook for a further 5 minutes or so until the sauce has reduced.
- Stir in the cheese and the cream and cook until the cheese has melted slightly.
- Season to taste.
- Serve the potatoes and pour the sauce over them.
Serving suggestions
Good with salad or meat or just as a snack.
Variations
If liked, add finely diced or crushed garlic when frying the onions.
Next day, the leftovers were mashed and grilled in an oven proof dish so the top was browned and crunchy, delicious.
Chef's notes
I would recommend a softish cheese such as Port Salut or Tetilla.
--JuliaBalbilla 09:51, 13 January 2009 (UTC)
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