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Jalapeno Salsa Potatoes Recipe

This lively dish is a way for my family to eat salsa, which we all enjoy, without tortilla chips.—Kim Lintner, Milwaukee, Wisconsin

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Jalapeno Salsa Potatoes Recipe

Prep: 30 min. Bake: 15 min.

Yield: 6 Servings

30 15 45

Ingredients

4 large potatoes, peeled and cut widthwise into thirds
1 cup salsa
1/3 cup chopped onion
12 slices process American cheese
1 large jalapeno pepper, cut into 12 rings and seeded

Directions

Place potatoes in a saucepan and cover with water; cover and bring to a boil. Cook until tender, about 20-30 minutes.
Drain and place in a greased 11-in. x 7-in. baking dish. Top with salsa, onion, cheese and jalapeno. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (3/4 cup) equals 338 calories, 9 g fat (6 g saturated fat), 27 mg cholesterol, 708 mg sodium, 50 g carbohydrate, 5 g fiber, 12 g protein.

Originally published as Jalapeno Salsa Potatoes in Casserole Cookbook , p237