Papas Con Queso Colombian Potatoes With Cheese Recipes

PAPAS CHORREADAS (POTATOES WITH CREAM AND CHEESE SAUCE)

Papas Chorreadas (Potatoes with Cream and Cheese Sauce) image

Papas Chorreadas is a typical Colombian side dish, born in the Andean zone of the country, these creamy potatoes are delicious with meat dishes. And they are a must as a side dish for Sobrebarriga al Horno. Red potatoes covered with a delicious sauce made with scallions, tomatoes, cream and cheese. You can also make

Provided by Erica Dinho

Time 57m

Number Of Ingredients 14

Ingredients

8 medium red potatoes (partially peeled)
1 tablet chicken bouillon
Water
1 tablespoon butter
1 tablespoon vegetable oil
1 ½ cups dice tomatoes
3 scallions cut into 2 inches long
¼ teaspoon garlic powder
¼ teaspoon cumin
¼ teaspoon salt
Pepper to taste
1 cup heavy whipping cream
1 tablespoon chopped cilantro
1 cup shredded mozzarella cheese

Steps:

Place the potatoes and chicken bouillon in a medium saucepan. Cover with water and bring to a boil and cook about 30 minutes until tender. Drain and set a side.
While the potatoes are cooking, heat the oil and butter in a frying pan over medium heat. Add onion and tomatoes, stir and cook about 7 minutes. Add garlic powder, cumin, salt and pepper. Stir and cook 2 minutes more.
Add cream, cilantro and cheese. Mix well and turn down the heat and cook for 3 minutes or until cheese has melted.
In a serving dish place the potatoes and pour the sauce on top. Serve them hot. Papas Chorreadas Recipe

Nutrition Facts : Calories 636 kcal, Carbohydrate 75 g, Protein 17 g, Fat 32 g, SaturatedFat 18 g, TransFat 0.02 g, Cholesterol 90 mg, Sodium 429 mg, Fiber 8 g, Sugar 10 g, UnsaturatedFat 11 g, ServingSize 1 serving

MEXICAN POTATOES WITH CHEESE - PAPAS CON QUESO

Mexican Potatoes With Cheese - Papas Con Queso image

This is another simple yet delicious authentic dish from Zacatecas Mexico that my mother taught me how to make! It is important to know that this recipe won't work well if you don't use queso fresco. You must use this type of cheese specifically for the recipe to incorporate well, other wise it wont come out. Makes a great side dish.

Provided by Spyce

Categories Potato

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

8 potatoes, peeled and chopped into squares
6 -8 fresh jalapenos
2 large tomatoes
1 onion, chopped
2 garlic cloves, peeled
1 (8 ounce) can tomato sauce
2 tablespoons of knoor chicken bouillon powder (consome)
1 teaspoon cumin
12 ounces mexican queso fresco, chopped into cubes
2 -3 cups water
oil (for frying)
salt

Steps:

Bring jalapenos and tomatoes to a boil.
In blender add water, onion, garlic, cumin, chicken bouillon powder, can of tomato sauce and blend well.
Add boiled jalapenos and tomatoes and pulsate the blender 2 or 3 times just so that the tomatoes and the peppers are still chunky in the sauce. Set aside.
In skillet fry the potatoes until they start to look translucent and remove from fire. It is very important you do this. Don't fully cook them or else they will end up like mulch latter.
Transfer the semi cooked potatoes to a bigger sauce pot and pour the sauce.
Add cheese and stir well. If needed at salt to taste and bring to a boil.
Serve hot and enjoy with warm tortillas!

Nutrition Facts : Calories 258.3, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.3, Sodium 701.5, Carbohydrate 57.5, Fiber 8.3, Sugar 7.2, Protein 7.6

PAPAS CON QUESO (COLOMBIAN POTATOES WITH CHEESE)

Papas Con Queso (Colombian Potatoes With Cheese) image

These are so tasty and work great as a side for just about anything. Be sure to use waxy new potatoes for this, though. Other potatoes will break down too much hile cooking. New potatoes will retain their firmness and shape.

Provided by Cluich

Categories Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs new potatoes
2 tablespoons butter
4 scallions, thinly sliced
2 large tomatoes, peeled, seeded, and chopped
1 cup heavy cream
1 cup mozzarella cheese, grated
salt and pepper, to taste

Steps:

Put the potatoes in a large pot of salted water. Cover and bring to a boil, then lower the heat and simmer until tender (about 15-20 minutes).
While the potatoes are cooking, melt the butter in a frying pan over low heat, then add the scallions and cook, stirring occasionally, until the scallions are softened (about five minutes or so, at most). Add the tomatoes and cook, stirring occasionally, for another 3 minutes.
Drain the potatoes an put them in a serving bowl. Add the cream to the tomato-scallion mixture and bring it to a boil, then add the cheese and stir until it melts. Season the creamy chese sauce with salt and pepper, to taste, and pour over the potatoes. Serve piping hot.

Nutrition Facts : Calories 536.1, Fat 34.5, SaturatedFat 21.1, Cholesterol 118.9, Sodium 259.6, Carbohydrate 46.6, Fiber 6.5, Sugar 4.9, Protein 13.2

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