Yield: 1 servings
|⅓ cup||Chopped onion|
|⅓ cup||Chopped green pepper|
|1 tablespoon||Canned chopped Jalapeno pepper, drained|
|1 tablespoon||Vegetable oil|
|1 can||(l5 ounces) chili with beans|
|3 \N||Fresh Idaho potatoes, baked|
|1 cup||Shredded Cheddar cheese|
|⅓ cup||Sour cream Chopped green onion|
In 2-quart microwave-safe casserole combine onion, green pepper, Jalapeno pepper and oil. Cover loosely with plastic wrap; cook on High 3 to 4 minutes or until onion is tender. Stir in chili.
Re-cover; cook on High 3 to 4 minutes or until heated through, stirring once. Cut potatoes in half lengthwise; arrange on microwave-safe platter. Spoon on chili mixture; sprinkle with cheese.
Cook on High 1 to 2 minutes or until cheese starts to melt. Top with sour cream and green onion.
Makes 3 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994