Jalapeno & Cotija Cheese Potato Stack Pie
Total TimePrep: 20 min. Bake: 50 min.
I've made this recipe five or six times and my family really likes it. It is a beautiful brunch dish and it makes great leftovers. I prep the night before by slicing the potatoes very thinly and submerging them in ice water, soaking Jalapenos in tequila, and crumbling the cojita. Then I have a quick and easy breakfast in the morning. I've also made a kid-friendly variation with crumbled sausage and cheddar.
I made this last night exactly as directed, though it wasn't bad neither my husband nor I could eat more than a tiny piece of this. The taste of cotija cheese in such a large amount was way to strong for our taste. I might try this again using a milder cheese like maybe cheddar or fontina
My son pushed me to make this potato pie. It was excellent. I finely diced the jalapenos and seeded them to make sure it wasnt overly spicy.