Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Chipotle chiles, smoked jalapeños in a vinegar-based sauce, give this dish subtle heat. Vary the amount used in this recipe to suit your taste, or leave them out completely.

Recipe by Cooking Light December 2001


Recipe Summary test

12 servings (serving size: 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • Remove 1 chile and 1 tablespoon adobo sauce from can. Chop chile to measure 1 tablespoon. Reserve remaining chiles and adobo sauce for another use.

  • Place potato and garlic in a large Dutch oven; cover with water, and bring to a boil. Cook 15 minutes or until potato is tender. Drain. Return potato mixture to the Dutch oven. Add chopped chile and adobo sauce, cheese, and remaining ingredients. Mash to desired consistency with a potato masher. Cook for 3 minutes over medium heat or until thoroughly heated, stirring constantly.

Nutrition Facts

202 calories; calories from fat 19%; fat 4.3g; saturated fat 2.4g; mono fat 0.9g; poly fat 0.2g; protein 5.1g; carbohydrates 36.6g; fiber 2.8g; cholesterol 13mg; iron 0.6mg; sodium 356mg; calcium 158mg.