Jalapeno Salsa Potatoes Recipe

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This lively dish is a way for my family to eat salsa, which we all enjoy, without tortilla chips.—Kim Lintner, Milwaukee, Wisconsin
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 6 servings


  • 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

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.


  1. Place potatoes in a saucepan and cover with water; cover and bring to a boil. Cook until tender, about 20-30 minutes.
  2. 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.
Originally published as Jalapeno Salsa Potatoes in Casserole Cookbook 2001, p237

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