Red Zone

These soft tacos are the perfect tailgating end to the Chiefs’ regular season

We dare you to try to eat just one of these Chili Verde Potato Soft Tacos. Not gonna happen.
We dare you to try to eat just one of these Chili Verde Potato Soft Tacos. Not gonna happen. The Kansas City Star

Well, friends, we’ve reached the end of the recipe road for this tailgating season. That’s probably not a terrible thing, as we’ve enjoyed more chow and libations than we probably should’ve along the way.

That’s what New Year’s resolutions are for, right?

We leave you this week with our last recipe of 2014, and it’s a good ’un: Chile Verde Potato Soft Tacos. Enjoy these on Sunday as you watch the Chiefs play host to the Chargers. And see if you can eat just one. (Hint: unlikely.)

A couple of quick shopping tips: Look for queso fresco in the cheese aisle, and fingerling potatoes are shaped like, well, fingers.

Enjoy!

Beer Pairing

We started with a Boulevard selection and we’re closing with one, too: Nutcracker Ale. This end-of-the-year seasonal from KC’s hometown brewery will help ward off any chill you may encounter on Sunday, and it tastes dandy, too. We especially dig the deep copper color and sweet finish. It’s the perfect holiday sipper.

Craving More?

Digging this week’s recipe selection? You’ll love The Star’s Food section. Fill up on the latest edible inspirations at Kansas City’s No. 1 recipe source: KansasCity.com/living/food-drink

Chile Verde Potato Soft Tacos

Makes 6 servings

1 pound Yukon gold or Yukon fingerling potatoes, unpeeled, cut into 1-inch pieces

2 teaspoons vegetable oil

1 onion, cut in half and each half cut into thin slices across grain

1 red bell pepper, diced

2/3 cup salsa verde

1/2 teaspoon chili powder

1/2 teaspoon dried oregano leaves

1/2 teaspoon garlic powder

1/2 teaspoon cumin

1 (15-ounce) can black beans, rinsed and drained

3 tablespoons crumbled queso fresco or low-fat shredded Mexican cheese

12 (6-inch) whole-wheat flour tortillas, warmed

Place potatoes in saucepan and cover with water. Bring to a boil, reduce heat and simmer 13 to 15 minutes or until just tender. Drain and set aside.

Meanwhile, heat oil in nonstick skillet over medium-high heat. Add onion slices and cook, stirring frequently, about 10 minutes. Add red pepper and continue to cook for 5 minutes. Stir in potatoes, salsa verde, chili powder, oregano, garlic powder and cumin. Add black beans and heat over medium low heat until heated through. Stir in cheese. Spoon into warmed tortillas for serving.

Per serving (two tacos): 375 calories (18 percent from fat), 7 grams total fat (1 gram saturated), 2 milligrams cholesterol, 64 grams carbohydrates, 12 grams protein, 295 milligrams sodium, 8 grams dietary fiber.

Note: Recipe developed for The Star by professional home economists Kathryn Moore and Roxanne Wyss.

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