Potatoes Latino

Heart.Foods's picture

Feb. 06, 2011


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.

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.

Recipe Summary

Nutrition Facts

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