Jalapeno Potatoes Tasty Recipes

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Jalapeno Potatoes

"Wonderful tacky taste with a moderate kick from the jalapenos. The pimiento and jalapenos add a pleasant color assessment to the faded orange sauce. Use your discretion with the quantity of jalapenos. You can also sub 1/eight to 1/four cup chopped warm mixed peppers. It's great to apply a waxy-type potato so they may keep their form."

Ingredients :

four boiling potatoes
2 cups milk
3 tablespoons flour
1 teaspoon salt
1/four teaspoon floor black pepper
1/four teaspoon garlic powder
1 cup shredded sharp Cheddar cheese
1 (4 ounce) can diced jalapeno peppers
1 (2 ounce) jar chopped pimentos, tired

Instructions :

Prep : 25M	Cook : 6M	Ready in : 55M

Preheat an oven to 350 ranges F (175 degrees C). Grease a 2-quart casserole dish.
Bring a large pot of water to a boil; cook dinner the potatoes within the boiling water till simply gentle, 15 to 18 minutes. Drain and allow to chill to the touch earlier than peeling and reducing skinny. Place the sliced potatoes in a huge bowl.
Pour the milk right into a saucepan over medium heat; progressively whisk the flour, salt, pepper, and garlic powder into the warming milk until smooth. Continue heating and stirring till the liquid is boiling and thickened. Add the Cheddar cheese and jalapeno peppers; prepare dinner and stir till the cheese is completely melted. Pour the sauce over the potatoes. Scatter the pimentos over the aggregate; pour into the organized dish.
Bake until the potatoes are completely soft, approximately 30 minutes.

Notes :

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