Chili-Cheese Potatoes Recipe




Chili-Cheese Potatoes Ingredients

1/3 cup chopped onion
1/3 cup chopped green pepper
1 tbsp canned chopped jalapeno pepper, dra, ined
1 tbsp vegetable oil
1 can (l5 ounces) chili with beans
3 fresh idaho potatoes, baked
1 cup shredded cheddar cheese
1/3 cup sour cream chopped green onion

A Recipe for
Chili-Cheese Potatoes

 

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This is a recipe for Chili-Cheese Potatoes from the recipe cookbook of Recipes-to-go (Cheese)


Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.




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Chili-Cheese Potatoes

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Chili-Cheese Potatoes Directions

In 2-quart microwave-safe casserole combine onion, green pepper,
Jalapeno pepper and oil. Cover loosely with plastic wrap; cook on
High 3 to 4 minutes or until onion is tender. Stir in chili.
Re-cover; cook on High 3 to 4 minutes or until heated through,
stirring once. Cut potatoes in half lengthwise; arrange on
microwave-safe platter. Spoon on chili mixture; sprinkle with cheese.
Cook on High 1 to 2 minutes or until cheese starts to melt. Top with
sour cream and green onion.

Makes 3 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

Serves: 1

 

 

 

 

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Chili-Cheese Potatoes Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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