Llapingachos With Salsa Verde

Course : Cheeses
Serves: 4
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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.

2 Kitchen's say:
  (5 3/4 Stars!)
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