*** Recipes Tutorials ***

Potato rounds baked until tender and topped with cheese and jalapeños. The simple chipotle sauce makes a perfect dip.

  • 4 Baking Potatoes
  • 8 Oz Cheddar and Jack Cheeses
  • 4 Strips Bacon
  • Pickled Jalapeno Slices
  • Cilantro
  • 1 Small Onion
  • 1 Clove Garlic
  • 2 Tablespoons Red Wine Vinegar
  • 1 Tablespoon Honey
  • 3 1/2 Ounces Chipotles in Adobo (1/2 can)
  • 1 Cup Sour Cream

  1. Chop bacon into smaller sized peices and cook in a frying pan until crispy. Remove from pan and pat dry. Set aside until ready to use.
  2. Place all the dip ingredients into a food processor with some salt and process until smooth. Refrigerate until ready to use.
  3. Cut the potatoes into 1/4 inch wide rounds. Lay out on a baking sheet and toss with oil and salt. Bake at 500 for about 8 minutes. Flip and repeat.
  4. The potatoes should be tender, and slightly crisp on the edges. Let them fully cook until ready.
  5. In the same pan, top the potatoes with bacon, jalapeno slices, and cheese. Place back into the oven until the cheese is melted.
  6. Remove from oven and stack onto a serving plate.

*** Recipes Tutorials ***

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