Editor’s note: This recipe will keep Fiesta fresh on our taste buds. Supposedly, it’s also good for hangovers, if any of those linger, too.
Â½ fresh jalape±o, seeded and minced
Â¼ cup fresh, long, green chiles roasted, peeled, seeded, and finely chopped (approximately three medium chiles)
1 cup finely chopped onions
2 pounds potatoes, peeled and cut into Â½-inch cubes
Â½ teaspoon seasoning salt
4 cups chicken stock
Â¼ cup margarine or butter
Â¼ cup flour
3 cups milk (may use 1Â½ cups milk and 1Â½ cups half-and-half)
Cheddar cheese, shredded
Combine the first six ingredients and bring to a boil. Reduce heat and simmer for 20 minutes. Melt margarine or butter over low heat; add flour and blend. Cook, stirring constantly, for approximately three minutes to make a blond (light) roux. Strain liquid from potato, chile, and onion mixture, and reserve three cups for cooking liquid. Mash half of the potato, chile, and onion mixture. Reserve the other half. Stir reserved cooking liquid into roux with a whisk over higher heat until thickened. Add the milk to the thickened liquid and continue to stir until it comes to a simmer. Remove from heat. Add mashed potato, chile, and onion mixture. Stir in and blend well. Add reserved cubed potatoes, chili, and onions. Serve with shredded cheddar cheese sprinkled on top. Makes about eight cups.