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.
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
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
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
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
JALAPEñO POPPER POTATO GRATIN RECIPE - (4.7/5)
Provided by Booper-2
Number Of Ingredients 10
Steps:
- Cook the bacon, set aside on paper towels to drain and crumble when cool. Meanwhile, melt the butter in a pan over medium heat, cook until frothy, sprinkle in the flour and cook, stirring, until a light golden brown. Mix in the milk and simmer, stirring, until it starts to thicken before adding the cheese, cooking until melted and seasoning with salt and pepper to taste. Spread some of the cheese sauce in the bottom of an 8-inch square baking pan topped with layers of potatoes, cheese sauce, bacon and sliced jalapenos all finally topped with the cheddar cheese. Bake in a preheated 350°F oven until the potatoes are tender, the sides are bubbling and the cheese on top is a light golden brown, about 45 minutes. OPTIONS: Top with panko breadcrumbs for a crispy topping. Assemble the gratin the day before and just bake on the day of.
CHEDDAR POTATO GRATIN
Enjoy this rich cheesy potato casserole - perfect to serve a crowd.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 3-quart glass baking dish with cooking spray.
- In 2-quart saucepan, melt butter over medium heat. Cook and stir garlic in butter 1 minute. Stir in flour with whisk until smooth. Gradually add half-and-half and cream. Heat to boiling. Reduce heat to low; cook about 5 minutes, stirring frequently, until sauce is slightly thick. Stir in salt, pepper and nutmeg. Slice potatoes into 1/8-inch-thick slices.
- In large bowl, toss potatoes with cream sauce. Layer half of the potatoes in baking dish; top with green onions. Sprinkle with half each of the Cheddar and Parmesan cheeses. Repeat layers, using up potatoes and cheese.
- Bake 55 to 65 minutes or until potatoes are tender and top is golden brown. Let stand 5 to 10 minutes before serving. Cover and refrigerate any remaining potatoes.
Nutrition Facts : Calories 340, Carbohydrate 25 g, Cholesterol 70 mg, Fat 4, Fiber 1 g, Protein 8 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 4 g, TransFat 1 g
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
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