1/2 cup Mexican Blend Cheese or Pepper Jack cheese, shredded
1/3 cup All Purpose Flour
1 1/2 tsp Baking Powder
For Garnish: Sour Cream, Salsa, Fresh Cilantro, chopped
Instructions
Preheat oven to broil.
Place onion and poblano pepper onto a small baking sheet and brush with 1 tsp. olive oil and sprinkle with salt and pepper.
Broil for 10-12 minutes or until onions just start to brown. Remove and set aside to cool slightly.
Dice onions and peppers and set aside.
Add Garlic Mashed Potatoes, egg, diced onions and peppers, cheese, flour and baking powder into a large mixing bowl. Stir to combine.
Place a nonstick skillet over medium- high heat and add about 1 tbsp. olive oil per batch.
Spoon potato mixture into pan in about ¼ cup dollops, cooking 3-4 at a time. Turn to brown on both sides, about 5-7 minutes per side.
Carefully remove to a wire rack to cool slightly. Garnish with sour cream, salsa and cilantro.
Nutritional Information
The action values may vary due to portion size, preparation of product, additional condiments and substitution of ingredients.
Calories
310
Total Fat
22 g
Saturated Fat
6 g
Cholesterol
50 mg
Sodium
890 mg
Total Carbs
25 g
Dietary Fiber
2 g
Protein
6 g
Allergen Information
Different products may contain allergens such as milk, wheat, egg, soy, peanuts tree nuts, fish and shellfish. If you are sensitive to allergens, always check the labels before use.
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