Mexican Chile and Cheese Scalloped Potatoes
Transform our Classic Casserole® Scalloped Potatoes into a Mexican style side dish presentation, ideal for every operation.
Serving size: 1/2 cup
Instructions
| Ingredient |
Quantity |
Instructions |
| Classic Casserole® Scalloped Potatoes |
1/2 carton
|
Prepare Classic Casserole® Scalloped Potatoes according to package directions with seasoning packet, water and butter. Bake in 300° F convection oven (400° F standard oven) for 30 minutes. |
| Seasoning packet |
1
|
|
| Water, boiling |
2 qt.
|
|
| Butter |
2 oz.
|
|
| Diced tomatoes, drained |
1 16-oz can
|
Layer potatoes with diced tomatoes, ground cumin, green chilies and cheese to cover. Return to oven; bake in 300° F convection oven (400° F standard oven) for 15 to 20 minutes until cheese is melted and lightly golden. |
| Ground cumin |
1 tsp.
|
|
| Green chilies, diced |
1 4-oz. can
|
|
| Jack cheese, shredded |
1 1/2 cup
|
|
Nutritional Information Per Serving
| Calories — 147 |
Protein — 4.38g |
SatFat — 2.43g |
| Fat — 6.25g |
Carbs — 18.29g |
Fiber — 1.53g |
| Iron — 0.56mg |
Sodium — 575.45mg |
Potassium — 254.33mg |
| Vitamin A — 270IU |
Riboflavin — 0.04mg |
Niacin — 0.82mg |
| Calcium — 111.18mg |
Cholesterol — 8.02mg |
Thiamine — 0mg |
| Phosphorus — 119.98mg |
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