Chili-spiced onion rings get really crisp when shallow-fried. And there's no need for special equipment or a ton of oil, like you would need for deep-frying.
These easy-to-prepare potatoes cook up tender and buttery on the stove, and they go so well with Mom's fried fish. I like using red potatoes because they have a little sweetness to them.
Slightly spicy Anaheim chiles are stuffed with Mexican cheese, rolled in flour and beaten egg, and pan-fried until golden brown in this authentic recipe handed down for generations.
