Papas Chorreagas Ii Recipes

PAPAS CHORREAGAS II

Steps:

• Place potatoes in a saucepan, cover with water, drop in chicken bouillon, and a little salt; boil until tender.
• Meanwhile, heat oil in a skillet, over medium heat, and cook onions, tomatoes, and parsley until onions are softened; season with cumin, sazon, salt and pepper.
• Place cooked potatoes into a serving bowl, pour tomato sauce over, covering potatoes, crumble cheese over top, and garnish with green onions, if desired.

PAPAS CHORREADAS (COLOMBIA, SOUTH AMERICA)

Steps:

• Saute onion in oil until soft, about 10 minutes.
• Add tomatoes, salt and pepper. Saute 5 minutes.
• Stir in cream & cheese until cheese begins to melt.
• Arrange potatoes on serving platter and top with sauce.
• Enjoy!
• Serves 6.

PAPAS CHORREADAS

Steps:

• Peel the potatoes partially leaving some skin on. Boil the potatoes until tender.
• Chop onions, cilantro and tomato finely; saute. Add the milk, cheese, and salt to taste. Turn heat to low, and let it simmer until thickened.
• Serve the potatoes on a plate, topped with sauce.

PAPAS CHORREADAS (POTATOES WITH TOMATO AND CHEESE SAUCE)

Steps:

• Boil the potatoes in lightly salted water for about 20 minutes.
• Heat the oil in a skillet over medium-high heat, and saute the onion and tomato, stirring often, for 15 minutes, or until the onion is soft. Season with paprika and pepper.
• Add crumbled cheese, stir well. Halve the potatoes; serve with sauce.

PAPAS CHORREADAS

Steps:

• Boil the whole potatoes in lightly salted water for about twenty minutes.
• Meanwhile, heat the oil in a skillet over medium high heat and saute the onion and tomato, stirring often, for about 15 minutes or until the onion is very soft.
• Season with paprika and pepper.
• Remove from heat; add cheese, stir well.
• Halve the potatoes and serve with the onion/cheese sauce.