Low Fat Papas Con Chile
Adapted from Abuelo’s famous Papas con Chile
Several years ago Tall & Handsome and I lived “back where I come from”. For those of you new to my writings and ramblings, that translates to East Tennessee.
While we were there a new restaurant came to town. It was love at first bite. That restaurant was one thing I grieved when we moved. Now this restaurant wasn’t just any old hole in the wall…it was Abuelo’s. And, it was Mexican food at its finest. I was a Chile Rellanos and Papas con Chile virgin until then. Since then I’ve been on a quest for the perfect Chile Rellanos, both in or out of a restaurant. I loved Abuelo’s for serving Papas con Chile instead of the pre-functional nondescript rice and/or beans.
I never dreamed I would find Papas con Chile anywhere…
Well, this past Sunday Tall & Handsome and I were nursing aches and pains from Saturday’s yard work. We had missed Cinco de May by a day, but T & H was still in the mood for Cinco de Mayo food. That’s the southwestern, New Mexican cowboy in him. So, we started planning.
On a lark I typed in Abuelo’s Papas. Imagine my surprise when recipes began popping up that suggested they were the recipe. They were close but not the cigar as they say. Then I discovered the recipe.
It was fate. We would have our delayed Cinco de Mayo dinner of Chile Rellnos (recipe to follow) and Papas con Chile!
Now you just know I had to do my usual “bevizing” to the recipe. This time it was to remove some of the calories and fat from the recipe. Overall effect was yummy. T & H took one bite and said, “This is it! I’m back at Abuelo’s!” I spent the rest of the afternoon keeping him out of the potatoes while the Chile Rellnos were prepared!
The man loves his Papas…
So, for all of you craving a serving of Papas con Chile…at home…indulge!
Low Fat Papas con Chile
Adapted from Abuelo’s famous Papas con Chile recipe
3 lbs. red potatoes
3 oz low fat cream cheese – cut into 2″ squares
¼ cup + 2 tablespoons fat free half and half
10 oz reduced fat Velveeta – cut into 2 ” squares
1 teaspoon kosher salt
¾ teaspoon granulated garlic
¼ cup low fat sour cream
½ cup diced red bell pepper
½ cup diced green bell pepper
2 cans chopped green chiles
½ cup chopped green onion tops
2 tablespoons of finely chopped jalapeño – seeds and veins removed (this will be about 1 whole pepper)
1. Wash and scrub potatoes until clean. Remove any blemished. Cut potatoes into large chunks, quartering potatoes would be sufficient.
2. Place potatoes in a pot. Cover with water and add a couple of pinches of kosher salt. Boil until soft.
3. Drain potatoes. Place in a large bowl.
4. Add the rest of ingredients and coarsely mash. Don’t mash too much because you want it to be slightly chunky. Toss to blend all ingredients and make sure they are incorporated.
5. Refrigerate any leftovers.
© 2012 Beverly Hicks Burch All Rights Reserved.