Patatas con queso y jalapeño

Ingredientes

• 2 pounds baby potatoes, (halved)
• 2 tablespoons olive oil
• 1 large onion, (halved and thinly sliced)
• 5 jalapenos, (thinly sliced (I used red and green jalapenos.))
• 1 cup full-fat sour cream
• 1/2 teapsoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 cup green onions, (thinly sliced)
• 3 cups shredded cheddar cheese

Preparación

1. 1

   Boil the potatoes in salted water for 15-20 minutes until they are just fork tender. Drain and set aside to cool.

2. 2

   Preheat your oven to 400 degrees F.

3. 3

   Add the olive oil and onions to a skillet and stir. Over medium heat, stirring often, cook the onions until they start to brown.

4. 4

   Add the sliced jalapenos to the onions and stir. Continue to cook until the onions are caramelized and the jalapenos have cooked and slightly wilted. Remove from the heat.

5. 5

   Measure the sour cream, salt, ground black pepper, garlic powder, green onions, and two cups of shredded cheese into a large mixing bowl. Stir to combine.

6. 6

   Add the cooled potatoes and two-thirds of the fried onions and jalapenos to the sour cream mixture and toss well to coat and combine.

7. 7

   Transfer the potatoes to a casserole dish.

8. 8

   Top with the remaining cup of shredded cheese and sprinkle over the last of the caramelized onions and jalapenos.

9. 9

   Bake for 25 minutes or until the cheese is melted and bubbly.

10. 10

    Garnish and serve while still hot.