MEXICAN FOUR CHEESE POTATOES AU GRATIN
Steps:
- Stir the queso, broth and cream in a medium bowl.
- Put half of the potatoes in a 2-quart shallow baking dish. Pour half of the queso mixture over the potatoes. Repeat with the remaining potatoes and queso mixture.
- Bake at 350 degrees F for 50 minutes or until the potatoes are tender. Let stand for 10 minutes.
MEXICAN STYLE CHEESY POTATOES
Since I can't make Spanish rice worth a dern, these cheesy potatoes go well with my Mexican night dishes. And...Cinco de Mayo is just around the corner! OLE!
Provided by Redneck Epicurean
Categories Potato
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In bowl combine melted butter, minced onion, sour cream and the Salsa Con Queso.
- Stir until well blended.
- Stir in hash brown potatoes until mixture is blended.
- Place mixture into a glass oven proof 13x9-inch rectangular pan.
- Bake for 1 hour.
- Prior to taking out of oven, melt shredded Mexican cheese over the potato dish.
Nutrition Facts : Calories 424.8, Fat 32.3, SaturatedFat 17.7, Cholesterol 64.6, Sodium 429.7, Carbohydrate 27.6, Fiber 1.9, Sugar 3.6, Protein 9.1
MEXICAN WHITE CHEESE DIP/SAUCE
This dip is similar to white cheese sauces served in many Mexican restaurants. The amount of heat can be adjusted by adding your favorite chili pepper or crushed cayenne pepper to taste. As is, it is kid-friendly, quick, and delicious! It can be used as a dip for tortilla chips or a sauce for many Mexican dishes.
Provided by leahnwells
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 5.3 g, Cholesterol 55.1 mg, Fat 19.9 g, Fiber 0.5 g, Protein 13 g, SaturatedFat 13.1 g, Sodium 1207 mg, Sugar 2 g
MEXICAN POTATOES WITH CHEESE SAUCE
This recipe comes from "Preserved" by Nick Sandler and Johnny Acton. I haven't made it, but it sounds like a good vegetarian main dish or go with anything side dish. The recipe calls for 8 potatoes, but the authors fail to specify a size or weight. As there is no instruction to cut or slice the potatoes, my guess is that you'll need 8 medium potatoes or between 1 and 1 1/2 lbs, depending on how and what you plan to serve this with. Posted for Zaar World Tour 2005.
Provided by Mrs B
Categories Potato
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Mix the lemon juice and dried chillies in a bowl, season with salt and pepper, add the onion rings and leave to marinate until required (you could do this step more in advance if you like).
- Boil the potatoes in lightly salted water for about 15 minutes, or until cooked.
- While the potatoes are cooking make the sauce by combining all the ingredients except the olive oil in a blender; then heat the oil in a pan, add the blended sauce ingredients and simmer for about 5 minutes until the sauce thickens.
- TO ASSEMBLE THE DISH: drain the potatoes and place in a warmed serving dish, pour the sauce on top; drain the onion rings and scatter them and the chili strips over the top of the dish; garnish with hard-boiled eggs and olives.
Nutrition Facts : Calories 1093.8, Fat 60.2, SaturatedFat 28.2, Cholesterol 289.3, Sodium 627.8, Carbohydrate 111.9, Fiber 14.3, Sugar 9.1, Protein 31.3
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