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.

Source: Better Homes and Gardens

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Andy Lyons Cameraworks LTD

Recipe Summary

prep:
20 mins
bake:
55 mins at 350°
Servings:
10
Max Servings:
12
Yield:
6 cups
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Ingredients

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Directions

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

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  • 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.

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  • 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.

*Tip

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

Nutrition Facts

361 calories; total fat 23g; saturated fat 13g; polyunsaturated fat 2g; monounsaturated fat 4g; cholesterol 66mg; sodium 662mg; potassium 425mg; carbohydrates 30g; fiber 3g; sugar 3g; protein 10g; trans fatty acid 0g; vitamin a 1361IU; vitamin c 24mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 20mcg; vitamin b12 1mcg; calcium 283mg; iron 1mg.
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