Au Gratin Ole Potato Cups
Latin-inspired potato and cheddar cheese tapas spiced with chili powder, picante sauce, and Jalapeño Jack cheese. Served in crispy flour tortillas.
Serving size: 1 Potato Cup
Instructions
| Ingredient |
Quantity |
Instructions |
| Butter |
1/4 cup
|
In large stock pot heat butter; add onions and scallions and sautee 5 minutes. |
| Onions, yellow, minced |
2 qt.
|
|
| Scallions, thinly sliced |
1 qt.
|
|
| Stock, chicken |
1 1/4 gal.
|
Add broth and picante sauce and bring to a boil; whisk in 3 seasoning packets. Add potato slices and bring to a boil. Reduce heat and simmer 20 minutes or until potato slices are just tender. Remove from heat. Cool mixture slightly. |
| Picante sauce, mild to hot |
1 1/2 qt.
|
|
| Classic Casserole® Au Gratin Potatoes |
1 1/2 carton
|
|
| Sour cream |
3 lb.
|
In large bowl whip eggs, sour cream and chili powder. Gradually add potato mixture, stirring gently to heat egg mixture. |
| Eggs, large |
10
|
|
| Chili powder, toasted |
2 tbsp.
|
|
| Ripe olives, sliced |
3 cup
|
Add olives and cheese to potato mixture. |
| Cheese, Jalapeño Jack, grated |
1 1/2 qt.
|
|
| Tortillas, flour, 8-inch |
48
|
Cut a 1-inch slice from center to rim of each tortilla and press into and around sides of oil-brushed 10-oz. souffle dishes or jumbo muffin tins; portion each with 8 ounces of potato mixture. Bake at 375° F (325° F convection) for 25-30 minutes, or until golden brown and bubbly. Remove from heat, cool, cover and chill according to HACCP guidelines. Package for takeout. |
Nutritional Information Per Serving
| Calories — 425 |
Protein — 13.6 g |
Fat — 19.90 g |
| Carbs — 49.4 g |
Iron — 2.5 mg |
Sodium — 1717 mg |
| Potassium — 580 mg |
Zinc — 0.66 mg |
Vitamin A — 711 IU |
| Riboflavin — 0.28 mg |
Niacin — 4.2 mg |
Calcium — 175 mg |
| Cholesterol — 76 mg |
Vitamin B6 — 168 mcg |
Vitamin B12 — 0.30 mcg |
| Thiamine — 0.23 mg |
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