These will add a southwestern-style kick to your Thanksgiving menu.
Dry Jack is Monterey Jack-style cheese that's been aged seven to ten months; it's full-flavored, firm, and perfect for grating. Dry Jack can be found at some supermarkets and at specialty foods stores.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Place chiles in small bowl; cover with hot water. Let stand until softened, about 15 minutes. Drain; chop. Transfer to mini processor; process to coarse puree (or finely chop chiles). Measure 1/4 cup puree and set aside (reserve any remaining puree for another use). DO AHEAD: Can be made 3 days ahead. Cover and chill.
Step 2
Bring potatoes to boil in large saucepan. Reduce heat to medium and simmer until potatoes are tender, about 16 minutes. Drain. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Step 3
Heat oil in same saucepan over medium-low heat. Add 1/4 cup chile puree and garlic; stir 30 seconds. Add potatoes; stir to coat. Using back of wooden spoon, smash potatoes until largest pieces are about 1-inch cubes. Stir to heat through. Stir in cheese, 1/2 cup parsley, and cilantro. Transfer to bowl, sprinkle with remaining 1 tablespoon parsley, and serve.
Step 4
*Available at many supermarkets and at specialty foods stores and Latin markets nationwide.
