Poblano Sweet Potato Salad Recipes
POBLANO SWEET POTATO SALAD
Try this fresh and colorful spin on traditional potato salad, given an authentic Tex-Mex flavor with the addition of chopped poblano chilies.
Provided by Lauren Keating
Categories Side Dish
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Place chopped onion in small dish of very cold water; set aside.
- Peel sweet potatoes; cut into 1-inch cubes. Cook sweet potatoes in boiling water 10 minutes or until easily pierced with fork. Drain.
- In 10- to 12-inch skillet, cook chiles over high heat 3 minutes or until skin begins to blacken. Add sweet potatoes; cook 3 minutes. Remove from heat.
- Stir in arugula, oil and juice from 1 of the limes. Drain onion; stir into salad. Transfer mixture to covered dish; refrigerate 1 hour or until chilled.
- Stir cilantro into salad. Season to taste with salt and juice from second lime.
Nutrition Facts : ServingSize 1 Serving
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- Preheat your oven to 400 degrees on the broiler setting. Line a baking sheet with foil and spray your poblanos with non-stick spray. Place the baking sheet with the peppers about 4 inches below the broiler coils(this is the second rack level on my oven). Roast the peppers under the broiler for 15 minutes on one side, flip them over then broil for another 5 minutes on the other side. You want the skin on the peppers to be all blistered and blackened. This will give them a nice smokey flavor. Don’t worry, you will be peeling away the charred skin.
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