cook time: 30 minutes
prep time: 30 minutes
- 4 cambray potatoes, quartered
- 2 tomatoes finely chopped
- 1 onion, finely sliced
- 3 serrano peppers, sliced
- 150 g (1/3 lb.) chicharron
- Salt, to taste
Brown the potatoes and onion in a small amount of oil for 2 minutes, then add tomatoes. If dry, add a little water. Add the chicharron a little at a time. Gently fold in peppers and season to taste.
Comments from Our Recipe Testers
Great for diabetics because it uses Splenda.
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Posted on: March 20th, 2009 | By: Rudolph's Pork Rinds