Jalapeño Cheddar Potatoes Recipes

JALAPENO CHEDDAR MASHED POTATOES

Steps:

• Place the potatoes in a large saucepan with kosher salt and enough water to cover. Bring to a boil and then reduce to a simmer. Split jalapenos, remove seeds and white membranes and drop in boiling water with potatoes; blanching about 90 seconds. Remove, cool and mince or peel and mash.
• Cover potatoes and simmer for about 20 minutes, cooking until the potato are done. Drain and rinse pot and potatoes in hot water, then place pot back onto warm stove to dry.
• While the potatoes are cooking, warm the half & half in a second saucepan.
• Mash the hot potatoes, slowly stirring in the warm milk and soft butter as needed. Add about 1/2 tsp of the jalapeno, grated cheese and chives. Taste and adjust with salt, pepper and more jalapeno as desired.

JALAPEñO CHEDDAR POTATOES

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.

JALAPENO POTATOES

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.

JALAPENO & ROASTED GARLIC CHEDDAR MASHED POTATOES

Steps:

• Place garlic in foil and wrap tight. Place in 450 degree oven and roast 30 minutes. Remove and let cool.
• Place the potatoes in a medium saucepan and cover with cold water and liberally add salt. Set heat to high and let potatoes come to a boil for about 15 minutes until fork tender.
• Meanwhile, in a medium size pan add chopped bacon and drizzle a tablespoon of canola oil on top to separate bacon. Fry until crisp and remove from pan. Place on paper towel to drain fat.
• Turn heat to medium low, add butter and extra virgin olive oil and add the onion. Season with salt, pepper, oregano, and garlic powder. Cook for 7-8 minutes then add the jalapeno and roasted garlic. Cook until onions are sweet, not caramelized. Should only take 15 minutes total. Set aside.
• Drain the potatoes and return to pan. Add a little more salt and a generous portion of pepper. Add the butter and warm milk *microwave for 30-45 seconds until warm*. Mash with potato masher.
• When the potatoes are smooth add the onion, jalapeno, and garlic mixture. Mix together bacon then add the cheese until melted.
• Make any other adjustments with seasonings to your liking!
• Enjoy!

POTATO AND JALAPEñO CHEESE BAKE

Steps:

• Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add bell pepper mix; cook 5 minutes, stirring frequently. Add garlic; cook and stir 1 minute.
• Arrange half of the potato slices in baking dish. Mix salt and pepper; sprinkle potatoes with half of the mixture. Layer with half of the bell pepper mixture and one-third of the cheese. Repeat layers with remaining potato slices, salt mixture, bell pepper mixture and cheese.
• Cover; bake 40 minutes. Uncover; bake 10 minutes longer or until cheese is lightly browned and potatoes are tender.

JALAPENO POPPER MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and transfer potatoes to a large bowl.
• Melt 1/4 cup butter in a skillet over medium heat; cook and stir green onions, jalapeno pepper, and garlic until soft and fragrant, 3 to 4 minutes. Mix green onion mixture and cream cheese together in a bowl; add remaining 1/4 cup butter and stir until butter melts. Add sour cream and mix well.
• Mix cream cheese mixture with the potatoes using a potato masher until most of the lumps are gone; season with salt.

JALAPENO CHEDDAR GRATIN POTATOES

Steps:

• 1. Preheat oven to 425. Cut potatoes into 1/8 inch thick slices. Mix the potatoes, cream, egg one of the jalapeno peppers, thyme, basil, salt and pepper in a bowl. Mix well. Spoon half the potato mixture into an 8 x 8 inch baking dish. Sprinkle with half the cheddar cheese, half the Monterey Jack cheese, and the remaining jalapeno peppers. Layer with remaining potato mixture, remaining cheddar cheese and remaining Monterey Jack cheese. Bake for 1 hour or until potatoes are tender, covering with foil to prevent overbrowning. Add additional cheese for a cheesier flavor. You may substitute Gruyere cheese for the Cheddar cheese and green onions for the jalapeno peppers. Serves 4