Garlic Roasted Potato Wedges with Jalapeno Chili

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Garlic Roasted Potato Wedges with Jalapeno Chili

 

non-stick cooking spray

2 1/2 pounds potatoes, cut lengthwise into 1-inch thick wedges

3 tablespoons vegetable oil

2 cloves garlic, finely chopped

1 teaspoon salt

1 teaspoon pepper

2 15 oz. cans chili with beans

1 cup shredded sharp Cheddar cheese

2 tablespoons finely chopped fresh jalapeno peppers

1/3 cup coarsely chopped fresh cilantro leaves

sour cream, optional

chopped green onions, optional

 

Heat oven to 400 degrees. Lightly spray 2 foil-lined baking sheets with

no-stick cooking spray. In large bowl, combine potatoes, oil, and garlic; toss

to coat. Arrange in even layer on baking sheets; season potatoes with salt and

pepper. Bake 40 to 45 minutes or until tender and browned, turning potatoes and

switching position of pans halfway. Meanwhile, in saucepan, combine chili,

cheese and jalapenos; heat over medium-low heat 5 to 8 minutes or until cheese

is melted, stirring occasionally. Stir in cilantro. To serve, spoon chili

mixture into heatproof bowl; place on large serving platter. Surround chili

with potato wedges; serve with sour cream and green onions, if desired. Serve

immediately. (Chili may be served as a sauce for dipping or spooned over potato

wedges on individual plates.)

Makes 8 servings.

 

 

 

 

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