Skillet of Fingerling Potatoes, White Beans, Corn and Cheddar - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Skillet of Fingerling Potatoes, White Beans, Corn and Cheddar



    Make This Mountain Resort Your Outdoor Playground This Summer

    10 Fingerling Potatoes or baby potatoes-boiled until tender, cooled, halved
    1/4 Cup Canola Oil
    1 Onion-sliced
    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!