Preheat oven to 450 degrees. Toss together potato puffs and ground cumin. Bake puffs on a rimmed baking pan for 8 minutes; flip over and continue baking an additional 7 to 8 minutes. Remove puffs from oven and reduce oven heat to 425 degrees.
Our vegetarian take on a potato skillet features crispy tater tots, cheese, and spicy poblano peppers.
Servings and Ingredients
|4 c. Hy-Vee frozen potato puffs|
|1 tbsp. Hy-Vee ground cumin|
|1 (10-oz.) can Hy-Vee red enchilada sauce, divided|
|½ c. Hy-Vee Monterey Jack cheese|
|½ c. Hy-Vee shredded Cheddar cheese|
|1 c. Hy-Vee frozen cut golden corn|
|1 poblano pepper, seeded and sliced|
|2 tsp. Hy-Vee Mexican-style fajita seasoning mix|
|Lime wedges, for serving|
Things To Grab
- Baking sheet
- 4 shallow individual casserole dishes
Divide puffs among 4 individual shallow casserole dishes. Spoon half of enchilada sauce on puffs. Sprinkle with cheeses. Top with corn and poblano pepper. Sprinkle with fajita seasoning and finish by spooning additional enchilada sauce on top.
Bake 8 to 10 minutes or until heated through. If desired, serve with lime wedges.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 25mg
- Sodium: 1130mg
- Total Carbohydrates: 45g
- Protein: 11g