Try one of our Mexican side dish
recipes from the Tex-Mex Cafe.
Potatoes Con Queso
1/3 C. butter
1/2 C. diced onion
1 clove garlic, minced
3 T. all-purpose flour
2 C. milk
8 oz. shredded cheese of your choice, such as Mexican blend or Monterey Jack
with jalapeños
2 oz. diced pimiento, drained
1 (4.5-oz.) can chopped green chilies, drained
2 T. chopped pickled jalapeño pepper
1/2 t. salt
2 lbs. baking potatoes, peeled and very thinly sliced
Melt butter in a medium saucepan over low heat; add the onion and garlic and
sauté, stirring, until the onion is translucent. Add the flour, whisking until
smooth. Cook, whisking constantly, for several minutes.
Gradually add milk, and cook over medium heat, whisking constantly, until
slightly thickened. Stir in 1 1/2 cups of the cheese; remove pan from heat and
stir until the cheese is melted. Add pimiento, green chilies, jalapeños and
salt, stirring well.
Place half of potato slices in a lightly greased 2 qt. baking dish; top with
half of cheese mixture. Repeat layers. Bake, covered, at 350ºF. for 20 minutes;
uncover and bake 40 more minutes. Sprinkle with remaining 1/2 cup cheese and
bake 5 more minutes.
