Preparation:
1. Place potato in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain; return to pan. Mash potato with a fork until smooth; set aside. 2. Melt margarine in a nonstick skillet over medium-high heat. Add corn and onions; saute 2 minutes. Add corn mixture, 2 tablespoons cheese, water, salt, and pepper to potato; stir well. 3. Coat skillet with cooking spray; place over medium heat until hot. Spread potato mixture evenly into skillet; sprinkle with remaining 6 tablespoons cheese. Cover and cook 5 minutes or until cheese melts. 4. Spoon potato mixture onto plates. Serve with tomato slices and Salsa Verde.
(serving size:3/4 cup potato mixture, 2 tomato slcies, and 3 tablespoons Salsa Verde ).
Salsa Verde: 1. Combine all ingredients in a small bowl; stir well. |
