CHEDDAR-JALAPENO SCALLOPED POTATOES
These potatoes are anything but old-school. A kick of hot pepper and a boost of triple Cheddar cheese make these your newest go-to side.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Cook potatoes in boiling water in saucepan 20 min. or just until tender; drain. Cool. Peel and slice potatoes.
- Whisk flour and milk in large bowl. Stir in sour cream and peppers. Add potatoes; stir to coat.
- Pour into 2-qt. casserole sprayed with cooking spray; top with cheese.
- Bake 25 to 30 min. or until heated through.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 100 mg, Carbohydrate 21 g, Fiber 2 g, Sugar 4 g, Protein 6 g
JALAPENO CHEDDAR MASHED POTATOES
Can be mild with a light jalapeno flavor or as spicy as you like. Adapted from Tony Rosacci Catering.
Provided by gailanng
Categories Mashed Potatoes
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the potatoes in a large saucepan with kosher salt and enough water to cover. Bring to a boil and then reduce to a simmer. Split jalapenos, remove seeds and white membranes and drop in boiling water with potatoes; blanching about 90 seconds. Remove, cool and mince or peel and mash.
- Cover potatoes and simmer for about 20 minutes, cooking until the potato are done. Drain and rinse pot and potatoes in hot water, then place pot back onto warm stove to dry.
- While the potatoes are cooking, warm the half & half in a second saucepan.
- Mash the hot potatoes, slowly stirring in the warm milk and soft butter as needed. Add about 1/2 tsp of the jalapeno, grated cheese and chives. Taste and adjust with salt, pepper and more jalapeno as desired.
Nutrition Facts : Calories 571.9, Fat 39.6, SaturatedFat 24.9, Cholesterol 113.1, Sodium 852.8, Carbohydrate 42.9, Fiber 5.1, Sugar 2.2, Protein 13.7
JALAPEñO CHEDDAR POTATOES
Potatoes cooked in a cast-iron skillet and seasoned with scallions, jalapeño pepper and white Cheddar are a tasty dish any time.Served these with a black peppered strip steak - oh so good! www.cuisinerecipes.com. ;)
Provided by Manami
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes in a saucepan of salted boiling water for 10 minutes, drain.
- Heat oil in a large cast-iron skillet over medium-high heat.
- Fry potatoes in oil until golden, about 5 minutes.
- Add scallions and jalapeno to skillet, sauté 1 minute, then season with salt and pepper.
- Remove skillet from heat.
- Sprinkle cheese over potatoes.
- Residual heat will melt the cheese.
JALAPENO POTATOES
Wonderful cheesy flavor with a slight kick from the jalapenos. The pimiento and jalapenos add a nice color contrast to the pale orange sauce. Use your discretion with the amount of jalapenos. You can also sub 1/8 to 1/4 cup chopped hot mixed peppers. It's best to use a waxy-type potato so they will keep their shape.
Provided by France C
Categories Side Dish Vegetables
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Bring a large pot of water to a boil; cook the potatoes in the boiling water until just tender, 15 to 18 minutes. Drain and allow to cool to the touch before peeling and slicing thin. Place the sliced potatoes in a large bowl.
- Pour the milk into a saucepan over medium heat; gradually whisk the flour, salt, pepper, and garlic powder into the warming milk until smooth. Continue heating and stirring until the liquid is boiling and thickened. Add the Cheddar cheese and jalapeno peppers; cook and stir until the cheese is completely melted. Pour the sauce over the potatoes. Scatter the pimentos over the mixture; pour into the prepared dish.
- Bake until the potatoes are completely tender, about 30 minutes.
Nutrition Facts : Calories 249.7 calories, Carbohydrate 34.2 g, Cholesterol 26.3 mg, Fat 8.2 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 5.1 g, Sodium 856.4 mg, Sugar 5.7 g
SAUSAGE WITH JALAPENO POTATOES
While we were in Texas, my husband and I came up with this dish for weekend cookouts. This one is for meat and potato lovers everywhere. -Rose Smith, Royalton, Illinois
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place the first seven ingredients in a 6-qt. slow cooker; toss to combine. Top with sweet peppers and onion. , In a large skillet, heat oil over medium-high heat. Brown sausages on all sides; place over vegetables. Cook, covered, on low until potatoes are tender, 5-6 hours., Remove sausages; cut diagonally into 2- to 3-in. pieces. Remove vegetables with a slotted spoon; serve with sausage. If desired, sprinkle with basil.
Nutrition Facts : Calories 518 calories, Fat 29g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 948mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 7g fiber), Protein 16g protein.
JALAPENO & ROASTED GARLIC CHEDDAR MASHED POTATOES
Very savory and creamy potatoes. It's quick and easy, not a lot of ingredients. I wanted to make mashed potatoes and kept digging out new stuff from the fridge that I thought would taste good with potatoes. Impress with these comforting mashed potatoes.
Provided by d.chojnacki
Categories Potato
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Place garlic in foil and wrap tight. Place in 450 degree oven and roast 30 minutes. Remove and let cool.
- Place the potatoes in a medium saucepan and cover with cold water and liberally add salt. Set heat to high and let potatoes come to a boil for about 15 minutes until fork tender.
- Meanwhile, in a medium size pan add chopped bacon and drizzle a tablespoon of canola oil on top to separate bacon. Fry until crisp and remove from pan. Place on paper towel to drain fat.
- Turn heat to medium low, add butter and extra virgin olive oil and add the onion. Season with salt, pepper, oregano, and garlic powder. Cook for 7-8 minutes then add the jalapeno and roasted garlic. Cook until onions are sweet, not caramelized. Should only take 15 minutes total. Set aside.
- Drain the potatoes and return to pan. Add a little more salt and a generous portion of pepper. Add the butter and warm milk *microwave for 30-45 seconds until warm*. Mash with potato masher.
- When the potatoes are smooth add the onion, jalapeno, and garlic mixture. Mix together bacon then add the cheese until melted.
- Make any other adjustments with seasonings to your liking!
- Enjoy!
Nutrition Facts : Calories 1124.2, Fat 74.2, SaturatedFat 42.2, Cholesterol 193.6, Sodium 1069.1, Carbohydrate 79.7, Fiber 8.4, Sugar 10, Protein 36.7
JALAPENO POTATOES
This is a wonderful recipe from "Texas Home Cooking" by Bill and Cheryl Jamison. When I serve this, DH forgets about anything else that is on his plate. It's great! (When I make this I reduce the corn oil by 2 Tablespoons).
Provided by Acerast
Categories < 4 Hours
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place the potatoes in a large pot and cover with water by at least 1 inch.
- Add the salt.
- Cook the potatoes over moderate heat until they are tender (about 25 minutes).
- Drain the potatoes, allow to cool.
- When potatoes have cooled enough to handle, slice them very thin.
- Preaheat the oven to 350°F.
- Grease a large baking dish (9x13).
- Warm the butter and oil in a sacuepan over medium heat.
- When the butter has melted, add the bell pepper, onions and garlic, and saute them until they are softened.
- Stir in the pimientos, the jalapenos, and the jalapeno liquid.
- Sprinkle the flour over the vegetables; mix it in well.
- Pour the milk in gradually, stirring to avoid lumps.
- Simmer briefly until the mixture is thickened.
- Remove the pan from the heat, add the grated cheese, mix well.
- Alternate layers of potatoes and sauce in the baking dish, ending with some of the sauce.
- Cover the dish tightly, and bake for 50-60 minutes, until the potatoes are soft and much of the sauce has been absorbed.
- Serve the potates hot.
LITTLE GASPARILLA JALAPENO CHEDDAR POTATOES
Kicked-up potatoes make the perfect side dish.
Provided by boobusrjones
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place potatoes in a large pot of salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes; drain.
- Heat peanut oil in a large skillet over medium-high heat. Cook and stir potatoes in hot oil until lightly golden, about 5 minutes. Add green onion and jalapeno pepper to the potatoes; cook and stir together until the pepper is tender, 1 to 2 minutes. Season potato mixture with kosher salt and black pepper. Remove skillet from heat and sprinkle cheese over potatoes.
Nutrition Facts : Calories 199.7 calories, Carbohydrate 19.1 g, Cholesterol 14.8 mg, Fat 11.6 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 4.2 g, Sodium 195.6 mg, Sugar 1.4 g
POTATO AND JALAPEñO CHEESE BAKE
Jalapeño Cheddar cheese adds flavor to this easy potato casserole - a perfect side dish for your Thanksgiving meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
- Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add bell pepper mix; cook 5 minutes, stirring frequently. Add garlic; cook and stir 1 minute.
- Arrange half of the potato slices in baking dish. Mix salt and pepper; sprinkle potatoes with half of the mixture. Layer with half of the bell pepper mixture and one-third of the cheese. Repeat layers with remaining potato slices, salt mixture, bell pepper mixture and cheese.
- Cover; bake 40 minutes. Uncover; bake 10 minutes longer or until cheese is lightly browned and potatoes are tender.
Nutrition Facts : Calories 180, Carbohydrate 19 g, Fiber 2 g, Protein 13 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 640 mg
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