Potato And Jalapeño Cheese Bake Recipes

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JALAPENO POTATOES



Jalapeno Potatoes image

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

4 boiling potatoes
2 cups milk
3 tablespoons flour
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 cup shredded sharp Cheddar cheese
1 (4 ounce) can diced jalapeno peppers
1 (2 ounce) jar chopped pimentos, drained

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

POTATO AND JALAPEñO CHEESE BAKE



Potato and Jalapeño Cheese Bake image

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

2 containers (8 oz each) refrigerated prechopped bell pepper and onion mix
4 cloves garlic, finely chopped
1 bag (20 oz) refrigerated sliced potatoes
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
8 oz reduced-fat jalapeño Cheddar cheese, shredded (2 cups)

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

JALAPENO & COTIJA CHEESE POTATO STACK PIE



Jalapeno & Cotija Cheese Potato Stack Pie image

Pie isn't just for dessert anymore. Stacking thinly sliced potatoes with layers of minced jalapenos and crumbled Cotija cheese helps turn ordinary spuds into something truly spectacular...especially when served with salsa and sour cream. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 7

2-1/2 pounds red potatoes, peeled and thinly sliced
1/4 cup butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
2 jalapeno peppers, seeded and minced
1-1/4 cups crumbled Cotija or feta cheese
Salsa and sour cream, optional

Steps:

  • Preheat oven to 375°. Line a 15x10x1-in. pan with parchment. Remove the bottom of a 9-inch springform pan and place the round outer edge in the middle of the parchment., Place the potatoes, butter, salt and pepper in a large bowl; toss to coat. Layer a third of the potatoes evenly within the springform ring. Sprinkle with a third of the jalapenos and a third of the cheese. Repeat layers. Top with remaining potatoes and jalapenos., Bake for 35 minutes. Top with remaining cheese. Bake 15-20 minutes longer or until potatoes are tender. Let stand 5 minutes before removing ring. If desired, serve with salsa and sour cream.

Nutrition Facts : Calories 223 calories, Fat 12g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 477mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.

TWICE BAKED JALAPEñO POTATOES



Twice Baked Jalapeño Potatoes image

These are amazing! I accidentally discovered this with my Sister-n-law on a holiday last year. they were remodeling their house...what do you make when the stores are closed and the kitchen is empty? They always make jalapeño poppers and Italian food, so they had these following ingredients on hand and what a great food we discovered! You can also make up ahead of time, just freeze and wait to do the last step when you are ready to eat. Please enjoy!

Provided by Mama Chef of 3

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

6 medium potatoes
2 jalapeno peppers
1 tablespoon sour cream
1 tablespoon plain yogurt
2 tablespoons cream cheese
1/4 cup shredded colby-monterey jack cheese
2 tablespoons bacon bits
3 tablespoons butter
1 tablespoon milk
6 slices swiss cheese

Steps:

  • Wash potatoes and poke holes in them on the top for venting.
  • Microwave until a fork can be easily inserted into them.
  • When removed, let cool until barely warm so it is more easy to scoop out the potato into your mixing bowl, saving your potato skins.
  • Scoop out your potato and mix on all ingredients. (Your Jalapeno peppers should be de-seeded and diced.).
  • Scoop back into your potato skins.
  • Top with pre-sliced Swiss cheese.
  • Bake at 400 degrees until cheese is slightly browned on top.

Nutrition Facts : Calories 364.6, Fat 17.5, SaturatedFat 11, Cholesterol 52.1, Sodium 150.5, Carbohydrate 39.5, Fiber 4.8, Sugar 2.4, Protein 13.7

CHEDDAR-JALAPENO SCALLOPED POTATOES



Cheddar-Jalapeno Scalloped Potatoes image

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

2 lb. baking potato es (about 6)
3 Tbsp. flour
1 cup milk
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 jalapeño pepper, chopped
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

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 POTATOES



Jalapeno Potatoes image

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

3 lbs baking potatoes, peeled
1 1/2 teaspoons salt
4 tablespoons unsalted butter
4 tablespoons corn oil, unrefined
1 medium green bell pepper, chopped
8 green onions, sliced
3 garlic cloves, minced
4 ounces pimientos, drained and diced
1/3 cup pickled jalapeno pepper, chopped
1 tablespoon pickled jalapeno pepper juice
2 tablespoons flour
2 cups evaporated milk
2 cups cheddar cheese, grated

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.

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