1
Place the potatoes and chicken bouillon in a medium saucepan. Cover with water and bring to a boil and cook about 30 minutes until tender. Drain and set a side.
2
While the potatoes are cooking, heat the oil and butter in a frying pan over medium heat. Add onion and tomatoes, stir and cook about 7 minutes. Add garlic powder, cumin, salt and pepper. Stir and cook 2 minutes more.
3
Add cream, cilantro and cheese. Mix well and turn down the heat and cook for 3 minutes or until cheese has melted.
4
In a serving dish place the potatoes and pour the sauce on top. Serve them hot.