Who doesn't love a big old pan of cheesy potatoes? To spice them up a little, we made this recipe with cheese with jalapeno peppers, and a few extra sweet peppers tossed in for good measure.




  • Preheat oven to 350°F. Grease a 3-qt. rectangular baking dish.

  • In a 10-inch skillet melt butter over medium heat. Add sweet pepper and onion; cook 4 minutes or until tender, stirring occasionally. Stir in flour; cook and stir 1 minute. Gradually stir in half-and-half and cheese, stirring until cheese is melted. Add ground ancho pepper, cumin, and black pepper. Stir in potatoes. Transfer to prepared baking dish.

  • Cover with foil and bake 45 minutes, stirring twice. Remove foil. Bake 10 minutes more or until potatoes are tender and liquid is absorbed. Top with tortilla chips and, if desired, toppers.



Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts

361 calories, (13 g saturated fat, 2 g polyunsaturated fat, 4 g monounsaturated fat), 66 mg cholesterol, 662 mg sodium, 30 g carbohydrates, 3 g fiber, 3 g sugar, 10 g protein.