Potatoes Latino Recipe

Name: Potatoes Latino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 thin fresh asparagus spears; 6 large round red potatoes (about 2 1/2 pounds), cut into 1/4-inch-thick slices; Vegetable cooking spray; 1 cup chopped purple onion; 2 cloves garlic, minced; 1 whole fresh Anaheim chile, seeded and minced; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; 2 cups chopped fresh tomato; 1/4 cup canned no-salt-added chicken broth, undiluted; 3 tablespoons cider vinegar; 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese; 2 tablespoons chopped fresh cilantro

Servings: persons

18 thin fresh asparagus spears
6 large round red potatoes (about 2 1/2 pounds), cut into 1/4-inch-thick slices
Vegetable cooking spray
1 cup chopped purple onion
2 cloves garlic, minced
1 whole fresh Anaheim chile, seeded and minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 cups chopped fresh tomato
1/4 cup canned no-salt-added chicken broth, undiluted
3 tablespoons cider vinegar
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
2 tablespoons chopped fresh cilantro

1
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.
2
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.
3
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. Serve warm.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 18 thin fresh asparagus spears, 6 large round red potatoes (about 2 1/2 pounds), cut into 1/4-inch-thick slices, Vegetable cooking spray, 1 cup chopped purple onion, and more.

Yes, Potatoes Latino falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potatoes Latino

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