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
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.
JALAPENO MASHED POTATOES
Make and share this Jalapeno Mashed Potatoes recipe from Food.com.
Provided by Lavender Lynn
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Thoroughly wash, clean, and dice potatoes.
- Place them in a pot of water with a dash of salt.
- Bring potatoes to a boil.
- Reduce the heat to a simmer and cook the potatoes until fork tender, about 12-15 minutes.
- Remove the pan from the heat and drain.
- In the same pot add the butter.
- Using a handheld masher, mash the butter into the potatoes.
- Add enough warm cream until desired smoothness is achieved.
- Season the potatoes with jalapeno, salt, and pepper to taste.
Nutrition Facts : Calories 350.4, Fat 22.9, SaturatedFat 14.3, Cholesterol 67.8, Sodium 154, Carbohydrate 33.8, Fiber 4.2, Sugar 1.6, Protein 4.4
JALAPENO POTATO SALAD
This is a FABULOUS, light tasting potato salad with a kick! I'm not a fan of the super creamy potato salads that most recipes are like and I'm always fond of jalapeno's. This is the perfect blend! We like our potato salad on the drier side to get the full taste of the potatoes but you can make this as creamy as you like by upping the mayonnaise. It's super kid-friendly done just as the recipe states but increasing the ingredients probably takes it out of the kid-friendly zone. This is best served at room temperature right after it's made...but is also great chilled. Enjoy!
Provided by RedVinoGirl
Categories Low Protein
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook unpeeled red potatoes for 15-20 minutes.
- Cool.
- Cube potatoes.
- Gently combine all ingredients in large bowl.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 147.5, Fat 2.6, SaturatedFat 0.4, Cholesterol 1.9, Sodium 62.3, Carbohydrate 28.7, Fiber 3.5, Sugar 1.9, Protein 3.2
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.
TWICE BAKED JALAPEñO POTATOES
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
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
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