1-1/2 pounds red potatoes, peeled and sliced
8 ounces thinly sliced ham
2 poblano chile peppers, cut into thin strips
2 tablespoons olive oil
1 tablespoon dried oregano leaves
1/4 teaspoon salt
1 cup shredded Monterey Jack, or Pepper-Jack cheese
2 tablespoons finely chopped fresh cilantro
1. Combine all ingredients except cheese and cilantro in slow cooker; mix well.
2. Cover; cook on low 7 hours .
3. Transfer ham-potato mixture to serving dish; sprinkle with cheese and cilantro. Let stand 3 minutes or until cheese melts.