|Asparagus spears||18 (Thin & Fresh)|
|Red potatoes||2 1/2 Pound , cut into 0.25 inch|
|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.
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.
Serving size Complete recipe
Calories 1464Calories from Fat 208
% Daily Value*
Total Fat 24 g36.9%
Saturated Fat 13 g65%
Trans Fat 0 g
Sodium 1613 mg67.21%
Total Carbohydrates 259 g86.3%
Dietary Fiber 27 g108%
Sugars 34 g
Protein 65 g130%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet