ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Potatoes Latino

Yield 6 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

Nutrition Information

  • calories 261
  • caloriesfromfat 15 %
  • fat 4.4 g
  • satfat 2.2 g
  • monofat 0.1 g
  • polyfat 0.4 g
  • protein 11.3 g
  • carbohydrate 46.9 g
  • fiber 0.0 g
  • cholesterol 12 mg
  • iron 0.0 mg
  • sodium 145 mg
  • calcium 0.0 mg

How to Make It

  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.

Oxmoor House Cooking Light Collection