Potatoes with Chiles Poblano and Goat Cheese Papas con Rajas Pressure Cooker Recipe

Potatoes With Chiles Poblano And Goat Cheese Papas Con Rajas Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure

• 1¼ pounds (about 4) russet potatoes, peeled and cut into 1½-inch chunks
• 1 tablespoon olive oil
• 1 medium white onion, cut in half and then into ¼-inch-thick half moons
• 4 to 6 green poblano chiles, to taste
• 1 cup crumbled soft goat cheese or queso fresco
• 3 tablespoons chopped fresh cilantro
• salt and freshly ground black pepper

Method

1. Place the potatoes in a 5- to 7-quart pressure cooker and fill with water to cover
2. It is okay if a few edges of the potatoes are peeking up out of the water
3. Close and lock the lid
4. Set the burner heat to high
5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
6. Set a timer to cook for 6 minutes
7. While the potatoes cook, heat the oil in a large skillet over medium-high heat
8. Add the onion slices and cook, stirring occasionally, until they soften, become fragrant, and brown on the edges a bit, about 10 minutes
9. Cut the stems off the chiles, then cut in half lengthwise and remove the seeds with a spoon
10. Remove the veins if you want milder rajas, then slice the chiles crosswise into ½-inch strips
11. Add the chiles to the onions halfway through cooking
12. Reduce the heat to low and season with salt and pepper to taste
13. Remove the pot from the heat
14. Open the cooker with the Quick Release method
15. Be careful of the steam as you remove the lid
16. The potatoes should be soft and tender when pierced with the tip of a knife and still hold their shape
17. Drain in a colander
18. Add the potatoes to the skillet with the onions and chiles and cook for another 8 to 10 minutes to combine the flavors and slightly mash the potatoes
19. Stir in the goat cheese and cilantro; taste for salt and pepper
20. Quesadillas with Papas con Rajas: Divide the potato mixture among 3 (10-inch) flour tortillas
21. You can sprinkle with Monterey jack cheese if you like it really cheesy
22. Place another tortilla on top of each and press down
23. Heat a medium saute pan over medium heat
24. Add 1 quesadilla and cook until the cheese melts and the bottom tortilla gets a few golden brown spots, 3 to 4 minutes
25. Flip over and cook the other side 2 to 3 minutes
26. Repeat with the remaining quesadillas
27. Let rest 5 minutes, then cut each quesadilla into 8 pieces and serve

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