10 Fingerling Potatoes or baby potatoes-boiled until tender, cooled, halved
1/4 Cup Canola Oil
2 Garlic Cloves-thinly sliced
1 tsp. Chipotle Pepper Paste
1/2 Cup Roasted Green Chile Peppers
1 Cup White Beans-cooked or canned drained
1/2 Cup Corn Kernels
3 Tbsp. Water
1/2 Cup White Cheddar Cheese-shredded
To Taste Salt and Pepper
As Needed Fresh Cilantro, Shredded Lettuce, Diced Tomatoes, Sour Cream, Crushed Tortilla Chips
Heat a cast iron skillet over medium high heat. Add the oil and place the cooked potatoes in a single layer, cut side down. Cook until golden brown, about 3 minutes. Remove and reserve.
In the same pan with the same oil, add the onion. Cook for about 3 minutes or until softened and light golden. Add the garlic and chipotle paste, cook 30 seconds. Add the peppers, white beans, corn kernels and water. Toss and cook with a lid to heat through. Add the reserved potatoes, and toss thoroughly. Season to taste with salt and pepper. Top with the shredded cheddar cheese and cook with a lid just to melt the cheese. Serve garnished with any of the above suggestions. Enjoy!