Tex Mex Stuffed Potatoes Recipes

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TEX-MEX STUFFED POTATOES



Tex-Mex Stuffed Potatoes image

Microwave stuffed potato recipe filled with black beans and corn, then topped with cheese for a quick meatless entree

Provided by ReadySetEat

Categories     Main Dish

Time 25m

Yield 4

Number Of Ingredients 8

2 large baking potatoes
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
3/4 cup frozen corn with green and red peppers (Southwestern)
1/8 teaspoon chili powder
1/4 cup Blue Bonnet® Spread-tub
1/2 cup plain nonfat Greek yogurt
1/8 teaspoon salt
1/2 cup shredded Colby & Monterey Jack cheese

Steps:

  • Wrap each potato individually in microwaveable plastic wrap; place on microwave-safe plate. Microwave on HIGH 6 minutes. Turn over; microwave 5 minutes more or until soft.
  • Meanwhile, combine beans, corn and chili powder in small bowl. Microwave on HIGH 2 to 3 minutes or until corn is thawed and mixture is hot.
  • Unwrap potatoes and cut in half lengthwise. Scoop out potato flesh, leaving 1/4-inch thick shells. Combine potato flesh, Blue Bonnet, yogurt and salt in medium bowl; mash mixture with back of spoon until desired consistency. Add bean mixture; stir to combine.
  • Spoon mixture evenly into potato shells. Place on microwave-safe plate; top each evenly with cheese. Microwave on HIGH 1 minute or until cheese melts.

Nutrition Facts : @id https, Calories 367 calories

RED CHILE MASHED POTATOES



Red Chile Mashed Potatoes image

The deep orange color of this mash may make your brain think you're about to tuck into some whipped squash, but one taste tells you otherwise. The homemade New Mexican red chile sauce is a good match for the russets, letting just enough of their earthy flavor shine through.

Provided by Jonathan Perno

Categories     Healthy Fall Recipes

Time 35m

Number Of Ingredients 7

3 pounds russet potatoes, peeled and cut into 2-inch pieces
1 cup heavy cream
4 tablespoons (1/2 stick)s unsalted butter, diced
¼ cup New Mexican Red Chile (see Associated Recipe)
1 ¾ teaspoons salt
½ teaspoon ground pepper
Chopped fresh parsley for garnish

Steps:

  • Place potatoes in a large pot and add water to cover by 1 inch. Cover and bring to a boil over high heat. Reduce heat to maintain a simmer and cook, covered, until the potatoes are very tender, 13 to 15 minutes.
  • Meanwhile, combine cream, butter and chile sauce in a small saucepan. Bring to a simmer over medium heat, then remove from heat.
  • Drain the potatoes and return to the pan. Mash with a potato masher or pass them through a potato ricer. Add the cream mixture, salt and pepper. Stir to combine. (See Tip.) Serve topped with parsley, if desired.

Nutrition Facts : Calories 200 calories, Carbohydrate 22 g, Cholesterol 33 mg, Fat 11 g, Fiber 2 g, Protein 3 g, SaturatedFat 7 g, Sodium 368 mg, Sugar 1 g

TEX MEX STUFFED POTATO SKINS



Tex Mex Stuffed Potato Skins image

Make and share this Tex Mex Stuffed Potato Skins recipe from Food.com.

Provided by Rita1652

Categories     Potato

Time 35m

Yield 24 serving(s)

Number Of Ingredients 11

12 small potatoes, baked and halved, meat scooped out
1 -2 tablespoon olive oil, divided
2 garlic cloves, minced
1/2 cup chopped red pepper
1/2 cup chopped onion
salt and pepper
15 ounces pinto beans
1/2 cup hot salsa or 1/2 cup mild salsa, your choice
1/2 teaspoon ground cumin (optional)
1 chipotle chile in adobo (optional)
1 cup shredded cheese

Steps:

  • Preheat oven to 400°F.
  • Sauté garlic, red peppers, and onions in 1 teaspoon olive oil 3 minutes.
  • Place potato skins in a bag with remaining oil, salt and pepper and lightly toss to coat with oil.
  • Puree salsa and beans in a blender with cumin and chipotle pepper.
  • Place skins on a parchment or silicone pad.
  • Fill with bean mixture, top with onion mixture, then with cheese.
  • Bake for 15-20 minutes till bubbly and browned.

Nutrition Facts : Calories 115.1, Fat 1.9, SaturatedFat 0.8, Cholesterol 3, Sodium 83.3, Carbohydrate 20.8, Fiber 3.6, Sugar 1.2, Protein 4.4

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