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Tex-Mex Potatoes
 
Tex-Mex Potatoes

Great for entertaining, as a main dish or a fun appetizer! 

Temps de préparation et rendement

Serves: 4-6

Prep Time: 20 minutes 

Ingrédients
2.5 lbs. PEI Baking Potatoes
1 Cup Fat-free Sour Cream
1 & 1/2 Cups Low-fat Refried Beans (optional)
2 & 1/2 Cups Mild or Medium Chunk Salsa
1 Cup Old Cheddar Cheese, grated
1/2 Cup Monterey Jack Cheese, grated 
Itinéraire
  1. Wash and pierce potatoes. Leave skins on. Place each potato on a piece of paper towel.
  2. Microwave on high for 10-15 minutes or until done.
  3. Remove paper towel. With serrated knife, cut potatoes into 1/4 inch (5 mm) slices.
  4. Place sliced potatoes in a lightly greased 8x12 inch (3L) microwave-safe baking dish. Pour the sour cream over the potatoes. Top with salsa and grated cheese.
  5. Microwave for 4-1/2 minutes at medium-high power. Let sit for 5 minutes and serve. Leftovers keep well in the fridge for up to 2 days.

CHEF'S TIP:

  • Cooking for two? Halve the recipe and use an 8x8 inch pan. 
  • To make this a main meal, add heart-healthy Mexican refried beans. Spoon them over the sour cream, top with salsa and cheese, microwave for 5 minutes at medium-high. Let sit 5 minutes and serve.
Information nutritionnelle

Nutrient Analysis Per Serving

Protein

20 grams

Fat

8 grams

Carbohydrate

72 grams

Calories

430

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