Southwest Potato Bake

I usually try to post three times a week but in deference to the holiday season and the fact that I’m way behind on studying for a certification test (oops), I’m going to reduce my posting to twice a week with maybe a third post on random weeks if I miraculously have extra time on my hands (I’m...

Ingredients

  • 2 roma tomatoes, seeded and diced (about 1 cup)
  • 2 Tbsp minced red onion
  • 1 Tbsp minced fresh cilantro
  • 2 tsp lime juice
  • Salt, to taste
  • 1 lb yellow potatoes, thinly sliced (I used my mandolin)
  • 1 Tbsp olive oil
  • 1 medium sweet onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeno, finely diced (de-seed for less heat)
  • 2 small yellow squash, about ½ lb
  • 3 cloves of garlic, minced
  • 1 tsp ground cumin
  • ¾ tsp each Mexican style chili powder (can sub in regular chili powder) and Mexican oregano
  • 4 oz can diced green chilies, drained
  • Salt and Pepper
  • 1 cup reduced fat Mexican cheese blend or reduced fat extra sharp cheddar
  • ¼ cup fresh minced cilantro

Directions

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