This is part of a sponsored campaign with the California Milk Processor Board and Latina Mom Bloggers. However, all opinions expressed are my own.
I’m so happy to be back with another installment in the #TomaLeche (Drink Milk) Campaign! (As I write this post, I’m downing a 16oz bottle of lowfat chocolate milk. I mean it when I say I’m a milkoholic!) This time around, I have a Thanksgiving Breakfast Recipe for you. It’s quick & light… easy to make & best of all… it includes MILK! 
I got this recipe off the Toma Leche FB page. Be sure to download a $1.00 off coupon, here. Milk coupons are hard to come by. 
The recipe I’m going to share with you today not only uses milk, but potatoes, another of my faves… and cheese! I’d never made this recipe before, and found it super easy & quite tasty. It’d be great on Thanksgiving morning, and to be honest with you… I think it’d make a really nice side dish too! Here’s a quick video of me preparing the dish:
Don’t they look like little sunny-side up eggs?! I hope you enjoy them, and don’t forget your $1.00 off coupon!
- • 2 medium potatoes
- • 1/2 cup low-fat milk
- • 1/2 cup low-fat cheddar cheese
- • 36 round, white corn tortilla chips
- Peel the potatoes and cut into chunks.
- Boil potatoes for about 20-25 minutes until tender. Or, you can pierce the potatoes with a knife, wrap in paper towels and cook individually in the microwave for 4-7 minutes depending on the size of each potato until soft.
- With a mixer, mix the potatoes with ¼ cup milk until almost smooth.
- Then, add the amount of milk needed and make sure the mixture is thicker than when preparing typical mashed potatoes.
- Add a pinch of salt and pepper.
- Put a spoonful of mashed potatoes on a tortilla chip and place the chip on a baking sheet.
- Sprinkle cheddar cheese over each chip.
- Bake at 400 degrees for 4-7 minutes until the cheese melts.
- Remove from oven, let cool & enjoy!
- I microwaved my potatoes. Either way will work fine.
