Is that some kind of household product, you ask? Some miracle drug? A new brand of jeans?
1015’s are Onions. They are a seasonal crop of huge sweet onions grown in Texas; big, juicy, and, well……..sweet! Thanks to my friend Jamie’s post over at dinewell, I was alerted to the existence and the recent arrival of 1015’s in my local produce store, and rushed out to get them.
And today I got to eat ’em in a southwestern-style lunch, y’all!
Here’s what you do:
Scrub two medium baking potatoes and dice.
Heat olive oil over medium heat in a skillet and add potatoes.
Cook for about 5-7 minutes.
Cut a 1015 in half. It is so huge, you may need a hacksaw. Or Paul Bunyan. Slice one half into thin..uh, slices. (Hard to be original when describing how to slice something into slices.)
Add to the potatoes. The ones that are still cooking over medium heat and being stirred occasionally, by the way.
Press one garlic clove into the mix, and half a diced red bell pepper. Add 4 ounces green chiles.
Season with kosher or sea salt and freshly cracked black pepper and cayenne, red pepper flakes or even some cajun seasoning.
Continue to cook and stir until potatoes are tender but firm, about 10-15 minutes. Towards the end of cooking, add a handful of chopped fresh cilantro. Meanwhile, turn your broiler to low. Take two flour tortillas and form into a bowl shape. There are a number of ways you could accomplish this: I just nestled both into a loaf pan, and they naturally propped each other up into the shape I desired. You could also make foil molds, use ramekins (large ones!) or whatever else you can find.
Broil over low heat for a few minutes, checking VERY OFTEN, until golden and crisp. Once they are a little crisp, you can turn them over to crisp the bottom, and they will hold their shape.
Serve the ‘1015 potato mix’ in the shells, and garnish with fresh cilantro, bell peppers and a bit of sour cream. (Any suggestions on a better name for this, folks?)
Y’all come back now, y’hear?