AIR FRIED POTATOES AND MUSHROOMS WITH CHEESE

 Hello!

As a potato lover I want to share one of my basics...

This recipe with potatoes, mushrooms and cheese is so delicious and easy...and filling!

INGREDIENTS FOR INDIVIDUAL SERVINGS.

1 Jumbo potato, any kind, washed

6 medium mushrooms washed 

1/2 cup of cheddar cheese shredded or in slices

1 spoon of lemon pepper seasoning 

1/2 spoon of Provence herbs

1 pinch of fresh or dry basil finely chopped

INSTRUCTIONS:

Microwave the potato about 3 minutes each side, this is what I calculate for a big potato about 6 inches long, but you can calculate yours, the bigger the most minutes per side and you can make sure each size is soft by introducing a fork once the time its over.

Once your potato it's ready, cut them in 4 halves, season them with lemon and pepper, place the cheese slices and the again seasonings. If your cheese is shredded you can place the potatoes in the air fryer before adding the cheese.

Remove the tails from the mushrooms to make room and stuff them with the cheese, place the mushrroms in the air fryer and add the herbs de Provence.

Set the air frier at 400 for 15 minutes, then let if cool.

Remove the potatoes and mushrooms, serve and enjoy!

Tip: This dish goes perfect with tomato and red pepper soup!

ENJOY!

PAPAS CON RAJAS Y QUESO (v)

 

Hello everyone! 

Today I have a new recipe for my childhood and it reminds me to my mom preparing the chiles and also my Tía Lupe, because every time I visited her house the smell to roasted chiles was everywhere!.

I’m going to share a recipe enough for 2 people so you can make it for more just adding more ingredients of course.

This is so easy, so here we go:

INGREDIENTS:

1 Jumbo potato washed 

1big poblano chile 

1 small garlic glove finely chopped 

1/4 onion in thin julienne style 

1tablespoon of lemon and pepper 

Pinch of salt

1/3 cup of water

1 cup of shredded cheese, I will use vegan cheese, I recommend cheddar, Monterrey/colby or mozzarella but you can use any. 

INSTRUCTIONS:

Roast the poblano pepper till it’s ready to peel. Once the pepper it’s cold, remove the thin layer of burned skin, remove the seeds too.

Shred the pepper thin and put aside.

Cut the jumbo potato in medium cubes

In a pan, put the onion, garlic, potatoes and peppers with a little bit of water and salt.

Let it it cook in low heat for 5 minutes, then add the lemon pepper.

Let it cook for 10 minutes more or till the potatoes are soft.  Once the potatoes are ready, turn off the heat and put the cheese on top and cover it with. Let the cheese melt.

Once the cheese is melted it’s ready to serve and enjoy!

You can eat this as a side or make tacos! 

Enjoy!