By now, I’ve mentioned Oklahoma restaurant, Ted’s Escondido, many times on the LLB. From their Frozen Sangria to Homemade Tortillas, Ted’s is always a hit with my family and friends!
Another menu item that I continually drool over is their Pappas Mexicanos, a blend of potatoes, cream, onions and spices make this one delicious potato dish, Mexican style!
I whipped up my version of their tasty taters as a side dish to my Mexican Meatloaf! This turned a traditionally boring meatloaf and potatoes meal into a Mexican Fiesta!
- 2 lbs new potatoes
- 3/4 cup sour cream
- 1/2 red onion (diced)
- 1 green bell pepper (diced)
- 1 jalapeño (de-seeded and diced)
- 4 oz can green chilies
- 1/4 cup cilantro (chopped)
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1/4 cup Queso Fresco (not pictured)
Start by peeling and boiling the potatoes.
While they’re boiling away, place the diced bell pepper and jalapeño into a medium skillet with a drizzle of olive oil. Cook for 5 minutes, then add the onions. Cook the vegetables until tender and onion is translucent, for about 10 more minutes.
Next, drain the potatoes and whip well with the sour cream using an electric hand mixer.
Next, add the spices, cilantro, green onions and mix well.
Then add the sautéed vegetables, mix and spoon into a casserole dish. Top with the Queso Fresco and place in a 375° oven for 5 minutes.
Remove from the oven and serve garnished with additional cilantro on top!
Check out this plate of Mexican Amazingness!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is Gluten-Free.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing firstname.lastname@example.org.