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Ingredientes
- 1 quart water
- 4 c. potatoes, unpeeled & cubed
- 1/2 tsp salt
- 1 dsh black pepper
- 1/4 c. cilantro, minced
- 2 Tbsp. fresh dill weed, minced
- 3/4 c. green pepper, diced
- 1 med ripe red tomato, coarsely minced
- 1 Tbsp. sunflower oil
- 2 lrg cloves garlic, chopped
- 1 Tbsp. Jalapeno pepper, chopped
- 1Â 1/2 c. onion, minced
- 1 c. sharp cheddar cheese, grated
- 1/2 c. lowfat sour cream
- 1/2 c. salsa
Direcciones
- Bring water to a boil in 3 quart saucepan. Add in potatoes and cover. Cook over medium heat for 10-15 min till potatoes are tender and a fork goes into them easily. Drain.
- In a medium-sized bowl, mix potatoes with salt, pepper, cilantro, dill, green pepper and tomato. Stir well. Preheat a 10" cast-iron skillet; add in oil. Saute/fry garlic, warm pepper and onion over medium heat. When onion begins to brown, add in potato mix. Continue to cook over low heat till potatoes are nicely browned. Sprinkle grated cheese over potatoes.
- Cover and cook for 5 min. Turn off heat and serve with lowfat sour cream and salsa on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 551g | |
| Recipe makes 4 servings | |
| Calories 348 | |
| Calories from Fat 179 | 51% |
| Total Fat 20.33g | 25% |
| Saturated Fat 10.71g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 667mg | 28% |
| Potassium 820mg | 23% |
| Total Carbs 30.31g | 8% |
| Dietary Fiber 4.6g | 15% |
| Sugars 5.68g | 4% |
| Protein 12.61g | 20% |
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