Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: easy
6 medium red-skinned potatoes, cleaned, halved
2 tablespoons vegetable oil
2 cups thinly sliced white onion
2 cans (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1-1/4 cups crumbled queso fresco cheese, divided
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon ground black pepper
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 258 mg | 26% |
| Carbohydrate | 68 g | 23% |
| Cholesterol | 32 mg | 11% |
| Total Fat | 18 g | 27% |
| Iron | 3 mg | 17% |
| Calories | 482 kcal | 24% |
| Sodium | 592 mg | 25% |
| Protein | 14 g | 27% |
| Saturated Fat | 9 g | 43% |
| Sugars | 11 g | 1% |
| Vitamin C | 56 mg | 93% |
Place potatoes in saucepan; add water to cover. Cover; bring to a boil over high heat. Reduce heat; cook 15 minutes or until tender. Drain.
Meanwhile, heat oil in large skillet over medium-high heat. Add onion; cook 3 to 5 minutes or until tender, stirring occasionally. Add undrained tomatoes, 1 cup cheese, cumin, paprika and pepper; stir to combine.
Add potatoes; stir to coat. Cook 2 to 3 minutes or until sauce is hot and cheese melts slightly. Sprinkle each serving with 1 tablespoon of the remaining cheese.
Saucy Potatoes with Cheese (Papas Chorreadas)
