Southwestern Potatoes

This is one of those recipes I looked at and said, “What is THAT doing in the main dish section?” But then, I’ve been surprised before at the recipes in Simply in Season; sometimes vegetables are much more hearty than I give them credit for. So I made it when DH was at running group and figured he can add his chicken later.

FOR A PRINTABLE VERSION CLICK HERE: Southwestern Potatoes

4 cups potatoes, chopped
2 Tbs butter
1 cup corn
green chili peppers, chopped
1 tsp chili powder
1/4 tsp salt
1 cup Cheddar cheese, grated

1. Cook potatoes in boiling water 5-10 minutes or until done, drain, and set aside.

2. Melt butter over low heat, add the rest of the ingredients, mix in potatoes, and cook until heated through, about 3 minutes.

3. Add cheese. And sour cream.  I added to the original recipe 🙂

The verdict: Very filling, and totally addictive when served with cheese and sour cream. I could see multiple variations on this recipe–the addition of black beans, for example. The diced chiles weren’t overpowering at all, and I used about half of one of those little cans.

Nutrition Facts

Serving size: 1/4 of a recipe (5.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 347.95

Calories From Fat (39%) 134.8

% Daily Value

Total Fat 15.33g 24%

Saturated Fat 9.65g 48%

Cholesterol 44.93mg 15%

Sodium 363.64mg 15%

Potassium 366.59mg 10%

Total Carbohydrates 43.36g 14%

Fiber 2.28g 9%

Sugar 0.78g

Protein 8.82g 18%

This post linked to Grocery Cart Challenge and Friday Food