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Llapingachos With Salsa Verde

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B6, B9, B12, C, E, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 cups cubed peeled baking potato

  3. --about 1 1/4 pound

  4. 1 tablespoon stick margarine

  5. 3/4 cup frozen whole kernel corn -- thawed

  6. 3 tablespoons sliced green onions

  7. 1/2 cup shredded part skim milk mozzarella cheese -- divided

  8. 3 tablespoons cold water

  9. 1/2 teaspoon salt

  10. 1/8 teaspoon pepper

  11. nonstick cooking spray

  12. 2 medium tomatoes

  13. --about 1 pound

  14. --cut into 1/4 inch thick slices

  15. --salsa verde--

  16. 2 6 inch anaheim chiles -- halved lengthwise

  17. --seeded and diced -- (1/3 cup)

  18. 1/3 cup mashed peeled ripe avocado

  19. 3 tablespoons minced fresh cilantro

  20. 1 1/2 tablespoons fresh lime juice

  21. 1/8 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Place potato in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain; return to pan. Mash potato with a fork until smooth; set aside.

  2. Melt margarine in a nonstick skillet over medium-high heat. Add corn and onions; saute 2 minutes. Add corn mixture, 2 tablespoons cheese, water, salt, and pepper to potato; stir well.

  3. Coat skillet with cooking spray; place over medium heat until hot. Spread potato mixture evenly into skillet; sprinkle with remaining 6 tablespoons cheese. Cover and cook 5 minutes or until cheese melts.

  4. Spoon potato mixture onto plates. Serve with tomato slices and Salsa Verde.

  5. (serving size:3/4 cup potato mixture, 2 tomato slcies, and 3 tablespoons Salsa Verde ).

  6. Salsa Verde: 1. Combine all ingredients in a small bowl; stir well.

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