Cheeses recipes

Llapingachos With Salsa Verde

Course : Cheeses
Serves: 4

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Ingredients:

3 cups cubed peeled baking potato about 1 1/4 pounds

1 tablespoon stick margarine

3/4 cup frozen whole kernel corn -- thawed

3 tablespoons sliced green onions

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

3 tablespoons cold water

1/2 teaspoon salt

1/8 teaspoon pepper

1 spray nonstick cooking spray

2 medium tomatoes -- about 1 pound cut into 1/4 inch thick slices

--salsa verde--

2 medium anaheim chiles -- halved lengthwise seeded and diced (1/3 cup)

1/3 cup mashed peeled ripe avocado

3 tablespoons minced fresh cilantro

1 1/2 tablespoons fresh lime juice

1/8 teaspoon salt

Preparation / Directions:

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. (serving size:3/4 cup potato mixture, 2 tomato slcies, and 3 tablespoons Salsa Verde ). Salsa Verde: 1. Combine all ingredients in a small bowl; stir well.

Llapingachos With Salsa Verde

Ingredients:

Preparation / Directions:

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