Potato and Green Chili Casserole
By á-2571
Ingredients
- 3 medium Idaho potatoes
- Vegetable oil for coating
- 3/4 cup Poblano chiles, chopped
- 1 1/2 cups pepper jack cheese, shredded
- 1/3 cup red onion, finely chopped
- 1 cup whipping cream
- Salt and black pepper
Details
Preparation
Step 1
1. Load the wood tray with one small handful of wood chips and preheat smoker to 200 degrees.
2. Cut the potatoes into 1-inch thick slices and lightly coat with vegetable oil. Place the potatoes and the Poblano peppers on a sheet on hevy-duty aluminum foil and place on the rack of the smoker for 1 hour until partially cooked. Cool the potatoes and slice again into 1/4-inch thickness.
3. Preheat oven to 350 degrees. In a small bowl, mix the chiles, cheese and onion. Set aside for layering.
4. Layer 1/2 of the potatoes in a greased casserole dish. On top of the potatoes, spread 1/2 of the cheese and chile mixture. Top with 1/2 cup whipping cream and sprinkle with salt and pepper. Repeat this process until all ingredients are used.
5. Bake casserole in the oven for 20 minutes.
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