Best 4 Jalapeño Cheddar Potatoes Recipes

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**Kickstart your taste buds with a delightful culinary journey into the world of Jalapeño Cheddar Potatoes!**

Indulge in a symphony of flavors with this tantalizing dish that brings together the perfect balance of spice, creaminess, and potato goodness. Embark on a flavor-packed adventure as you explore three delectable variations of Jalapeño Cheddar Potatoes: the classic, the bacon-infused, and the vegetarian-friendly delight. Each recipe promises a unique twist on this timeless favorite, ensuring an unforgettable taste experience. Get ready to elevate your potato game and create a dish that will leave your taste buds craving more.

Check out the recipes below so you can choose the best recipe for yourself!

JALAPENO & ROASTED GARLIC CHEDDAR MASHED POTATOES



Jalapeno & Roasted Garlic Cheddar Mashed Potatoes image

Very savory and creamy potatoes. It's quick and easy, not a lot of ingredients. I wanted to make mashed potatoes and kept digging out new stuff from the fridge that I thought would taste good with potatoes. Impress with these comforting mashed potatoes.

Provided by d.chojnacki

Categories     Potato

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 14

4 -5 medium size red potatoes, quartered
1 small onion, finely chopped
3 slices bacon, bite size pieces
5 -6 roasted garlic cloves, minced (roast in oven on 450 for approx. 30 min.)
1 jalapeno, finely chopped (seeds and ribs included)
1/2 cup 2% low-fat milk
1/4 cup butter
1 tablespoon butter
6 ounces sharp cheddar cheese, shredded
salt and pepper, to taste
1 teaspoon dried oregano
1 teaspoon garlic powder
canola oil
extra virgin olive oil

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!

Nutrition Facts : Calories 1124.2, Fat 74.2, SaturatedFat 42.2, Cholesterol 193.6, Sodium 1069.1, Carbohydrate 79.7, Fiber 8.4, Sugar 10, Protein 36.7

JALAPEñO CHEDDAR POTATOES



Jalapeño Cheddar Potatoes image

Potatoes cooked in a cast-iron skillet and seasoned with scallions, jalapeño pepper and white Cheddar are a tasty dish any time.Served these with a black peppered strip steak - oh so good! www.cuisinerecipes.com. ;)

Provided by Manami

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons peanut oil
1 lb red potatoes, cut into 1 1/2 inch pieces
1/4 cup chopped scallion
3 tablespoons roasted garlic
1 jalapeno pepper, sliced
kosher salt, to taste
black pepper, to taste
1/2 cup shredded white cheddar cheese

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 CHEDDAR GRATIN POTATOES



Jalapeno Cheddar Gratin Potatoes image

Another spicy dish from Texas Tables

Provided by Lynnda Cloutier

Categories     Potatoes

Number Of Ingredients 10

2½ lbs russet potatoes, clean ed and peeled
1½ cups heavy cream
1 egg
2 jalapeno peppers, minced
1 tsp minced fresh thyme
1 tsp minced fresh basil
¼ tsp salt
¼ tsp pepper
½ cup shredded cheddar cheese, 2 oz
½ cup shredded monterey jack cheese, 2 oz

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

LITTLE GASPARILLA JALAPENO CHEDDAR POTATOES



Little Gasparilla Jalapeno Cheddar Potatoes image

Kicked-up potatoes make the perfect side dish.

Provided by boobusrjones

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 7

1 pound red potatoes, cut into large chunks
2 tablespoons peanut oil
¼ cup chopped green onion
1 jalapeno pepper, chopped
kosher salt to taste
ground black pepper to taste
½ cup shredded white Cheddar cheese

Steps:

  • Place potatoes in a large pot of salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes; drain.
  • Heat peanut oil in a large skillet over medium-high heat. Cook and stir potatoes in hot oil until lightly golden, about 5 minutes. Add green onion and jalapeno pepper to the potatoes; cook and stir together until the pepper is tender, 1 to 2 minutes. Season potato mixture with kosher salt and black pepper. Remove skillet from heat and sprinkle cheese over potatoes.

Nutrition Facts : Calories 199.7 calories, Carbohydrate 19.1 g, Cholesterol 14.8 mg, Fat 11.6 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 4.2 g, Sodium 195.6 mg, Sugar 1.4 g

Tips:

  • For the best flavor, use fresh jalapeños. If you don't have fresh jalapeños, you can use 1 teaspoon of dried jalapeño powder.
  • If you like your potatoes extra cheesy, add an extra 1/2 cup of cheddar cheese.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
  • Be careful not to overcook the potatoes. They should be tender but still slightly firm.
  • Serve the potatoes immediately with your favorite toppings, such as sour cream, salsa, or guacamole.

Conclusion:

These jalapeño cheddar potatoes are the perfect side dish for any occasion. They're easy to make, cheesy, and delicious. Plus, they're a great way to use up leftover potatoes. So next time you're looking for a tasty and easy side dish, give these jalapeño cheddar potatoes a try. You won't be disappointed!

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