SOUTHWESTERN POTATOES
Steps:
- Place whole little potatoes in a large sauce pan and cover with water.
- Bring to a boil and add the kosher salt then simmer 20-25 minutes until tender.
- Reserve one cup of the potato water and drain the rest by pouring potatoes into a colander.
- While potatoes are cooking, cut the dried peppers down the center from top to bottom, then discard seeds, stem and veins. Cut each pepper in half across the middle so you have four pieces per pepper. Set aside.
- In a small saute pan over medium heat, melt 3 tablespoons of the butter and add the onion and garlic and cook until tender, about four minutes. Remove from heat and add in the dried pepper pieces.
- Once the potatoes are cooked, pour off one cup of the water and put in the pan with the peppers and onion and cover tightly with a lid. Set your timer for 20 minutes.
- After 20 minutes, puree the contents of the pan either in a blender or with an emersion blender. Set aside.
- Heat a large non-stick saute pan over medium heat and melt the remaining two tablespoons of butter.
- Add the cooked potatoes, salt and black pepper and cook and toss for five minutes until they start to brown.
- Add the pureed liquid (the mixture will bubble and splatter), and continue to cook for another five minutes until the liquid starts to evaporate and thicken and coat the potatoes.
- Serve topped with the crumbled Cotija cheese and chopped cilantro.
Nutrition Facts : ServingSize 1 portion, Calories 258 calories, Sugar 2.3 g, Sodium 335.1 mg, Fat 12.9 g, SaturatedFat 7.9 g, TransFat 0 g, Carbohydrate 31.7 g, Fiber 4.8 g, Protein 5.9 g, Cholesterol 36.6 mg
SOUTHWEST POTATOES
Here is a substantial breakfast inspired by (though far better than) airplane food that can be served on its own or alongside eggs. With all the classic flavors of a burrito - black beans, jalapeños, corn, cheese and cilantro - it would also make great filling for a corn or flour tortilla, with potatoes added in place of rice. Exercise patience when you cook the potatoes. The key to this recipe is leaving them alone once you've put them in the pan, neither stirring nor shaking, for at least 10 minutes, so they develop a nice crust.
Provided by Mark Bittman
Categories breakfast, brunch, easy, one pot, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put 1 tablespoon of oil in a large skillet over medium heat. When hot, add jalapeño and corn, and sprinkle with salt and pepper; let sit for a moment. When corn begins to brown, shake pan to distribute for even browning. Remove corn.
- Add remaining oil to pan. When hot, add potatoes. Cook, undisturbed, until they begin to brown around edges and release from pan, about 10 minutes. Continue, at least 15 more minutes, turning potatoes to brown all sides without stirring too often. Add oil if needed to prevent sticking, and lower heat if needed to prevent scorching. When potatoes are tender and golden, add chili powder, corn and beans.
- Turn on broiler. Place rack about 4 inches below. Transfer potatoes to a baking dish, sprinkle with cheese and run under broiler until cheese is melted and beginning to brown, 2 to 3 minutes. Garnish with cilantro.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 12 grams, Carbohydrate 46 grams, Fat 18 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 652 milligrams, Sugar 3 grams
SOUTHWEST ROASTED POTATOES
Diced potatoes are tossed with southwest spices like cayenne and cumin, then roasted until tender. Garnished with a sprinkling of cilantro, these potatoes are a unique side dish for any Tex-Mex meal.
Provided by Danelle
Categories Side Dishes
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Grease a large baking sheet with one tablespoon olive oil.
- Place the potatoes in a large bowl. Add 1-2 tablespoons more olive oil, along with chili powder, paprika, cumin, cayenne and salt and pepper. Toss well to coat potatoes in oil and seasonings.
- Spread the potatoes in an even layer on prepared baking sheet. Bake for 30-40 minutes (depending on size of potato pieces), turning once halfway through cooking. Garnish with fresh cilantro before serving.
Nutrition Facts : Calories 272 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 5 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 82 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
SOUTHWESTERN POTATOES
Make and share this Southwestern Potatoes recipe from Food.com.
Provided by looneytunesfan
Categories Potato
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Fry bacon in a medium skillet until browned and crisp; drain well; crumble. Line 2 large baking sheets with foil. Preheat oven to 450*.
- Cut potatoes into 1/4 inch slices. Brush both sides of the potato slices with vegetable oil. Arrange potatoes in a single layer on prepared baking sheets.
- Mix garlic salt and black pepper in a small bowl. Sprinkle over potatoes. Bake until lightly browned, about 20 minutes. Brush with barbecue sauce.
- Mix bacon, Colby, green onions and parsley in a small bowl. Sprinkle over potatoes.
- Bake potatoes until cheese melts, about 3-5 minutes. Transfer to a heated serving platter. Top with sour cream if desired.
Nutrition Facts : Calories 412.1, Fat 28.1, SaturatedFat 9.8, Cholesterol 40, Sodium 476.6, Carbohydrate 28.9, Fiber 3.7, Sugar 1.9, Protein 11.9
MESA GRILL'S SOUTHWESTERN POTATO SALAD
Steps:
- Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.
SOUTHWESTERN SWEET-POTATO GRATIN
Sweet-potato slices provide a mellow base for the strong flavors of chipotle chile and cilantro. Crushed tortilla chips and mild grated cheese form a crunchy top to this potato gratin.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-13- inch baking dish; set aside. Toss potatoes with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Arrange half of potatoes in buttered dish, overlapping slices. Sprinkle with half of each cheese. Top with onion.
- Stir chipotle (if desired) into stock; drizzle over onion. Sprinkle with half the cilantro. Top with remaining potatoes; sprinkle with remaining cheeses and cilantro. Scatter chips on top.
- Cover with foil; bake 30 minutes. Remove foil; bake until very tender and top is well browned, about 30 minutes more. Let cool slightly before serving. Serve with limes, and with crema, if desired.
SOUTHWEST STEAK & POTATOES
Bold seasonings give meat and potatoes a Southwest twist. Feel free to adjust the heat factor by using more or less chili powder. -Kenny Fisher, Lancaster, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high 4-5 minutes or until almost tender, turning once. Cool slightly., Meanwhile, mix vinegar and Worcestershire sauce; brush over steak. Mix brown sugar, chili powder, cumin, garlic powder, 1/2 teaspoon salt and cayenne until blended; sprinkle over both sides of steak., Cut potatoes into 1/2-in. slices. Sprinkle with pepper and remaining salt. Grill potatoes and steak, covered, over medium heat 12-17 minutes or until potatoes are tender and a thermometer inserted in beef reads 145° for medium-rare, turning occasionally., Cut steak into thin slices. Serve with potatoes.
Nutrition Facts : Calories 360 calories, Fat 6g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 681mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 41g protein. Diabetic Exchanges
TROY'S FAVORITE SOUTHWESTERN SCALLOPED POTATOES
Scalloped potatoes with a spicy twist. Jalapenos, cumin, and chili powder make this dish unique.
Provided by I Love Troy
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h46m
Yield 8
Number Of Ingredients 13
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
- Layer potatoes in the prepared casserole dish.
- Melt butter in a saucepan over medium heat. Add jalapeno peppers, onion, and garlic; cook and stir until slightly softened, about 5 minutes. Stir in flour until smooth. Season with salt, cumin, chili powder, and pepper; cook until fragrant, about 1 minute. Pour in milk, stirring until sauce thickens, about 5 minutes.
- Remove sauce from heat. Add Colby-Monterey Jack cheese gradually, making figure 8 motions with a spoon until cheese is melted. Pour sauce over potatoes.
- Bake in the preheated oven, uncovered, until potatoes are tender, 1 to 1 1/2 hours. Top with bacon.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 24.8 g, Cholesterol 50.8 mg, Fat 17.6 g, Fiber 1.8 g, Protein 12.5 g, SaturatedFat 11 g, Sodium 963.3 mg, Sugar 3.7 g
SOUTHWESTERN POTATO PATTIES
Craving southwestern fare? A classic combo of beans, corn and salsa top seasoned cheesy potato patties.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 5
Number Of Ingredients 10
Steps:
- In large bowl, mix potatoes, eggs, cheese, Bisquick mix and garlic salt.
- In 12-inch skillet, heat 2 tablespoons of the oil over medium heat. For each patty, spoon about 1/2 cup potato mixture into oil in skillet. Flatten with the back of spatula.
- Cook patties about 4 minutes, turning once, until golden brown. Remove from skillet and cover to keep warm while cooking remaining patties. Add remaining 2 tablespoons oil as needed to prevent sticking.
- In 2-quart saucepan, heat corn, beans and salsa over medium heat 2 to 3 minutes, stirring occasionally, until hot. Serve over patties. Top with sour cream.
Nutrition Facts : Calories 610, Carbohydrate 81 g, Cholesterol 150 mg, Fat 2, Fiber 11 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1200 mg, Sugar 7 g, TransFat 0 g
SOUTHWESTERN BAKED POTATO RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, salt, ground beef, taco seasoning, black beans, tomato, cheddar cheese, guacamole
Provided by Vaughn Vreeland
Categories Dinner
Yield 3 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (180°C).
- Carefully pierce potatoes with a fork. On a baking sheet, oil the potatoes well and sprinkle with salt.
- Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
- In a skillet over high heat, add the ground beef with a bit of oil.
- Add the taco seasoning, black beans, and tomatoes. You may want to drain the ground beef mixture once cooked if there's too much liquid.
- Once the potatoes are cooled, cut them vertically, scoop out the inside, and transfer to a bowl.
- In the bowl with the scooped out potatoes, add the ground beef mixture and cheddar cheese. Mix well.
- Scoop the potato mixture back into the potatoes and top with cheddar cheese.
- Bake an additional 15 minutes until the cheese is melted.
- Serve warm with guacamole.
- Enjoy!
Nutrition Facts : Calories 773 calories, Carbohydrate 62 grams, Fat 39 grams, Fiber 7 grams, Protein 42 grams, Sugar 3 grams
SOUTHWESTERN MASHED POTATOES
This is a side dish I created to go along with a salsa meatloaf I was making. You can adjust the peppers to make it spicier or milder, I found adjusting the chipotle powder made the biggest difference in heat.
Provided by Scarlett516
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook mashed potatoes as usual.
- Add cayenne pepper, hot sauce, and chipotle powder and mix well.
- Grate cheddar cheese over mashed potatoes and heat until melted.
Nutrition Facts : Calories 212.3, Fat 4.2, SaturatedFat 2.3, Cholesterol 12.9, Sodium 757.5, Carbohydrate 37.8, Fiber 3.6, Sugar 3.4, Protein 6.3
VEGETARIAN SOUTHWESTERN POTATO SKINS
Crispy potato skins with a Southwest kick. The key to crispy skins is the double-dose oil treatment. Serve with a dollop of guacamole or sour cream if desired.
Provided by Soup Loving Nicole
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Prick potatoes a few times with a fork. Rub potatoes with 1 teaspoon oil and set directly on the oven rack. Bake for 1 hour. Transfer to a cutting board and let cool until easily handled. Keep the oven on.
- Cut the potatoes lengthwise and scoop out flesh to within 1/4 inch of skin. Brush remaining oil over the skins and sprinkle with salt. Place them on a baking sheet skin-side down and bake for 5 minutes.
- Meanwhile, combine black beans, corn, picante sauce, jalapeno, onion, lime juice, and cumin in a bowl. Stir until evenly combined.
- Divide filling between the potatoes and top with Cheddar cheese. Bake until cheese has melted, about 5 minutes.
Nutrition Facts : Calories 342.4 calories, Carbohydrate 56 g, Cholesterol 14.8 mg, Fat 7.8 g, Fiber 12.4 g, Protein 14.4 g, SaturatedFat 3.5 g, Sodium 1222.2 mg, Sugar 3.2 g
GRILLED SOUTHWESTERN POTATO SALAD
This salad is great with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with oil., Grill poblanos, covered, over high heat 8-10 minutes or until skins are blistered and blackened on all sides, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Grill corn and potatoes, covered, over medium heat 12-15 minutes or until tender and lightly browned, turning occasionally. Cool slightly., Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and place in a large bowl. Cut corn from cobs and cut potatoes into 3/4-in. pieces; add to peppers., In a small bowl, whisk buttermilk, sour cream and lime juice until blended; stir in jalapeno, cilantro and seasonings. Add to potato mixture, stirring in as much dressing as desired to coat. Serve with lime wedges. Refrigerate leftovers.
Nutrition Facts : Calories 229 calories, Fat 11g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 301mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein.
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