Southwest Scalloped Potatoes
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
8 medium potatoes, peeled and thinly sliced
1/3 cup butter
1/3 cup flour
3/4 tsp garlic salt
3 cups milk
2 cans condensed Cheddar cheese soup
1/4 cup diced jalapeno peppers (seeded, stemmed,and deveined first)
1 small onion, finely chopped
Buttered bread crumbs
1 cup grated Monterey Jack cheese
Dash of paprika
Instructions:
Cook potatoes until tender. Melt butter in a saucepan and stir in flour and garlic salt. Cook until bubbly. Stir in milk and cook until in thickens and bubbles, about 3 minutes. Stir in soup with a whisk. Add jalapenos and onion. Drain potatoes and layer with sauce in a s13x9x2-inch pan. Top with bread crumbs, cheese, and paprika. Cover with foil and bake 350° for 1 hour, uncover and bake 30 minutes longer.
Serves 12.
From Diamonds in the Desert.