• Albrecht's Delafield Sentry
  • 3255 Golf Road, Delafield, WI 53018
  • Phone: 262-646-9483 [**Departments**](http://sentrydelafield.freshopsite.com/our-departments)
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    • 6 medium red-skinned potatoes, cleaned, halved
    • 2 tablespoons Pure Wesson® Vegetable Oil
    • 2 cups thinly sliced white onion
    • 1/4 teaspoon ground black pepper
    • 1-1/4 cups crumbled queso fresco cheese, divided
    • 1 teaspoon ground cumin
    • 1 teaspoon paprika
    • 2 cans (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained


    1. Place potatoes in saucepan; add water to cover. Cover; bring to a boil over high heat. Reduce heat; cook 15 minutes or until tender. Drain.
    2. Meanwhile, heat oil in large skillet over medium-high heat. Add onion; cook 3 to 5 minutes or until tender, stirring occasionally. Add undrained tomatoes, 1 cup cheese, cumin, paprika and pepper; stir to combine.
    3. Add potatoes; stir to coat. Cook 2 to 3 minutes or until sauce is hot and cheese melts slightly. Sprinkle each serving with 1 tablespoon of the remaining cheese.