me want to share a recipe mexican potato bake that is interesting? How to make it is indeed very easy. If you want to make mexican potato bake which has aroma and taste that can provoke appetite.

Many things that can affect the taste quality of mexican potato bake, start from the type of ingredients, then selection of fresh ingredients |good, until how to process and serve. No need bewildered if want prepare mexican potato bake the delicious as long as you know the trick then this dish able become treat special. And worthy of serving for anyone.

Ingredients and seasonings used in make

1. Prepare 6 tbsp butter
2. Use 3/4 cup chopped red sweet pepper (1 medium)
3. Take 1/2 cup chopped onion (1 medium)
4. Take 2 tbsp all-purpose flour
5. Prepare 2 cup half-and-half or light cream
6. Prepare 12 oz process cheese food with jalapeño peppers (such as Velveeta), cubed
7. Prepare 1 tsp ground ancho chile pepper or chili powder
8. Prepare 1/2 tsp ground cumin
9. Use 1/4 tsp ground black pepper
10. Prepare 1 28-ounce package frozen diced hash brown potatoes with onions and peppers, thawed
11. Take 2 cup tortilla chips, crushed if desired
12. Use 1 chopped tomato, sliced fresh jalapeño chile peppers, and/or snipped fresh cilantro (optional)

Mix mashed potatoes, chilies, chopped eggs, butter, sour cream, salt and pepper. Fill potato skins with the potato mixture. In a bowl toss potatoes with oil, salt, and pepper until completely coated. Cook onion until soft, before adding the mince.

How to make Mexican Potato Bake:

1. Preheat oven to 350°F. Grease a 3-quart baking dish; set aside.
2. In a large skillet heat butter over medium heat until melted. Add sweet pepper and onion; cook about 4 minutes or until tender, stirring occasionally. Add flour; cook and stir for 1 minute. Stir in half-and-half and cheese. Cook and stir until cheese is melted. Stir in ground ancho pepper, cumin, and black pepper. Stir in potatoes. Transfer mixture to the prepared baking dish. Cover with foil.
3. Bake for 45 minutes, stirring twice. Bake uncovered, about 10 minutes more or until potatoes are tender and liquid is absorbed. Let stand 10 minutes before serving. Top with tortilla chips and, if desired, garnish with tomato, jalapeño peppers, and/or cilantro.
4. Done and ready to serve!

This Mexican Breakfast Potato Bake is teeming with the goodness of hash browns, chorizo, a carton of eggs (literally,) and tempting spices. Oodles of spunky salsa and melty cheese. One of my Littles is our taco king and devours anything with a Mexican flair in a nanosecond. Mix smoked paprika, garlic powder, onion powder, chili powder, cumin, cinnamon, freshly ground pepper, and salt in a small bowl. Transfer potatoes to the large bowl.

relatives or to be inspiration in do culinary business. Hope it’s useful and good luck!