Potatoes And Chicken Fiesta Food

POTATOES AND CHICKEN FIESTA

Steps:

• Heat oven to 400° F. Stir Sauce Mix, boiling water and milk with whisk in 2-quart casserole. Stir in Potatoes and remaining ingredients.
• Bake uncovered about 35 minutes or until potatoes are tender. Let stand 5 minutes before serving (sauce will thicken as it stands).

CHEESY POTATOES AND CHICKEN FIESTA

Steps:

• Heat oven to 400°F. In 2-quart casserole, stir Sauce Mix, boiling water and milk with whisk. Stir in Potatoes and remaining ingredients.
• Bake uncovered about 35 minutes or until potatoes are tender. Stir; let stand 5 minutes before serving (sauce will thicken as it stands).

GARLIC CHICKEN AND POTATOES

Steps:

• Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes. Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes.
• Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.

POTATOES AND CHICKEN FIESTA

Steps:

• 1. Heat oven to 400ºF. Stir together Potatoes, Sauce Mix and boiling water in ungreased 2-quart casserole. Stir in remaining ingredients.
• 2. Bake uncovered 50 to 55 minutes or until potatoes are tender. Let stand a few minutes (sauce will thicken slightly).
• High Altitude (3500-6500 ft).
• Heat oven to 425ºF. Increase boiling water to 2 1/2 cups. Bake 55 to 65 minutes.

FIESTA POTATO BAKE

Steps:

• Preheat oven to 400.
• Layer potatoes, 2/3 c French Fried Onions and 1 cup of the mixed cheeses in 3 quart casserole.
• Combine soup, chilies, sour cream, eggs and Frank's RedHot sauce in medium bowl. Pour over potatoes and onions in casserole.
• Bake uncovered 45 minutes or until potatoes are cooked and mixture is set.
• Remove from oven and sprinkle with remaining 1 c cheeses and 2/3 c onions.
• Return to oven and bake 3 minutes more or until onions are golden brown.
• Let stand 5 minutes before serving.

CHICKEN FIESTA

Steps:

• Preheat oven to 350 degrees.
• Roll chicken breasts in taco seasoning then breadcrumbs. Place in greased baking dish.
• Cover with cheese.
• Combine chiles, sour cream, and scallions. pour over chicken.
• Bake for 45 minutes.
• Serve with rice.

POTATOES AND CHICKEN FIESTA

Steps:

• 1. Preheat oven to 400°F. Stir together potatoes, sauce mix and boiling water in ungreased 2-quart casserole.
• 2. Stir in remaining ingredients.
• 3. Bake uncovered 50 - 55 minutes or until potatoes are tender. Let stand a few minutes (sauce will thicken slightly).

TACO BELL CHEESY FIESTA POTATOES

Steps:

• Preheat oven to 475 degrees F.
• In a Ziplock bag, mix the garlic powder and cumin together; add the cubed potatoes, seal the Ziplock, and toss it all together until potatoes are coated evenly.
• In a large, heavy skillet over medium heat melt the oil and butter together.
• Add the seasoned potatoes and cook, stirring frequently, until they're a nice, golden brown, about 10 minutes; cover and cook an additional 10 minutes or until potatoes are tender then season to taste with salt and pepper.
• Transfer the sautéed potatoes to a non-stick baking sheet and bake at 475 degrees F for 10 minutes, stirring occasionally, until potatoes are nice and crisp.
• When potatoes are almost done baking, place the cubed Velveeta, salsa, and Tabasco into a microwave-safe bowl (I use a large Pyrex measuring bowl) and microwave for 1 minute; stir and microwave another minute; stir again and microwave for 1 more minute, then stir until smooth.
• For each serving, place some potatoes in a bowl, then pour over 1/4 of the melted Velveeta cheese sauce, top with some sour cream, then sprinkle with chopped green onion.