Potatoes With Chile And Cheese Recipes

CHEESE POTATOES

Steps:

• In a large nonstick skillet, cook potatoes in butter until crisp-tender and lightly browned. Sprinkle with salt and pepper. Pour milk over all; cover and cook until milk is absorbed. Sprinkle with cheese; stir until melted. Garnish with parsley.

PAPAS CON CHILES (POTATOES WITH CHILES AND CHEESE

Steps:

• Peel potatoes and dice into 1/2 inch pieces. Boil some water, add potatoes, and boil for about 15-20 minutes. (until potatoes are soft)
• Meanwhile heat heavy cream over low heat and add cheddar until combined and smooth.
• Drain potatoes and return to pot. Mash potatoes with potato masher.
• Add all ingredients to potatoes except chiles and salt. Mix until smooth.
• Add chiles to desired spiciness and salt to taste.
• You can also add finished potatoes to casserole dish and melt additional cheese over top.

CHILI CHEESE POTATOES

Steps:

• Brown sausage and ground chuck in skillet.
• Drain well.
• Place meat and all other ingredients into crockpot and cook until cheese is melted and bubbly.
• Stir occasionally.
• SUPER EASY!

MASHED POTATOES WITH CHILI AND CHEESE

Steps:

• Prepare Idahoan® Roasted Garlic Mashed Potatoes according to package instructions.
• Warm chili over medium heat or in microwave using a microwave-safe bowl.
• Divide mashed potatoes between two bowls and top with chili and choice of cheese.
• Garnish with chopped chives

CHILI CHEESE POTATO CASSEROLE

Steps:

• Place diced potatoes in a large pot 3/4 full with water. Bring to a boil and simmer for 10-15 minutes, until fork tender. Drain and pour into a 13×9 casserole dish.
• In a large skillet, brown ground beef and onion. Drain. Add tomato sauce and crushed or diced tomatoes. Stir in chili powder, cumin, garlic powder, salt and cayenne pepper. Simmer for 15 minutes.
• While the chili simmers, melt 2 T. butter in a small saucepan. Whisk in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened, stirring frequently. Remove from heat and stir in 1 1/2 cup cheese. Stir until cheese is completely melted. Season to taste with salt and pepper.
• Pour cheese sauce over the potatoes in the casserole dish.
• Top with the chili.
• Sprinkle the remaining 1/2 cup shredded cheese over the chili. Bake at 350F for 20-25 minutes, until bubbly and cheese is melted.

POTATO SOUP WITH CHEESE AND GREEN CHILES

Steps:

• Combine potatoes, celery, onion, 1/2 of the Cheddar cheese, green chiles, and pepper in a soup pot and cover with water. Cover the pot and bring to a boil. Reduce heat and simmer until celery is tender, 30 to 40 minutes. Add evaporated milk and butter. Stir in bouillon; taste and adjust if needed.
• Pour into serving bowls and top with remaining Cheddar cheese.

CHILI-CHEESE MASHED POTATOES

Steps:

• In a large saucepan, bring the water, milk and salt to a boil. Add the butter, garlic, potato flakes and chilies; stir until thickened. Sprinkle with cheese.

BAKED POTATOES WITH CHILI

Steps:

• Bake potatoes in a microwave or conventional oven. In a skillet, brown ground beef; drain. Add onion and zucchini; saute until onion is transparent. Heat chili in a saucepan; stir in ground beef and vegetables. Slice baked potatoes open; add a pat of butter if desired. Spoon chili into each potato and top with cheese, sour cream and salsa.

POTATOES WITH CHILE AND CHEESE

Steps:

• Preheat the oven to 350°F.
• Saute the onion and garlic in the butter until soft, then add the chile and the salt, toss the potatoes in the mixture.
• Place the potatoes in a shallow pan with a little water and bake in the oven until the potatoes are tender, about 45 minutes.
• Sprinkle the cheese over the top of the potatoes and put back in the oven for 3 to 5 minutes, until cheese is melted.
• Serve hot.