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
How to Make It
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. Serve warm.