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Potatoes Latino

Heart.Foods's picture
  Asparagus spears 18 (Thin & Fresh)
  Red potatoes 2 1⁄2 Pound, cut into 0.25 inch-thick slices (6 Large Ones)
  Vegetable cooking spray 1
  Chopped purple onion 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Anaheim chili 1 , seeded and minced (Fresh)
  Ground cumin 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Chopped tomato 2 Cup (32 tbs)
  Canned no salt added chicken broth 1⁄4 Cup (4 tbs) (Undiluted)
  Cider vinegar 3 Tablespoon
  Shredded reduced fat jack cheese 4 Ounce (1 Cup)
  Chopped fresh cilantro 2 Tablespoon

Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Cut spears into 1-inch pieces.
Set aside.
Cook potato in a Dutch oven in boiling water to cover 10 minutes.
Add asparagus; cook 5 minutes or until potato is tender and asparagus is crisp-tender.
Drain and set aside.
Coat Dutch oven with cooking spray; place over medium-high heat until hot.
Add onion, garlic, and chile; saute until crisp-tender.
Add cumin and oregano; saute 1 minute.
Stir in tomato, broth, and vinegar.
Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes.
Add potato mixture; toss lightly to coat.
Sprinkle with cheese and cilantro.

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