Papas Chorreadas
.
Yield
4 servingsPrep
5 minCook
5 minReady
15 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
red skinned potatoes
|
|
| 2 | medium |
tomatoes
|
|
| 1 | cup |
milk
|
|
| 1 | bunch |
cilantro
|
*
|
| 1 | bunch |
scallions, spring or green onions
|
*
|
| 1 | x |
cheese
white |
*
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
red skinned potatoes
|
|
| 2 | medium |
tomatoes
|
|
| 237 | ml |
milk
|
|
| 1 | bunch |
cilantro
|
*
|
| 1 | bunch |
scallions, spring or green onions
|
*
|
| 1 | x |
cheese
white |
*
|
| 1 | x |
salt
to taste |
*
|
Directions
Peel the potatoes partially leaving some skin on.
Boil the potatoes until tender.
Chop onions cilantro and tomato into fine small pieces.
Shred about ½ cup of white cheese.
Stir fry the onions cilantro and tomato in a frying pan, until they are mixed and cooked well.
Add the milk, cheese, and salt to taste.
Turn heat to low, and let it simmer until it thickens.
Serve the potatoes on a plate, and add the sauce on top, or mix drain the water from the potatoes, and add sauce to them, and mix well.
