Potatoes Latino

13 ingredients
3 steps

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

Directions

  1. 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. 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. 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.

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