Garlic jalapeno potatoes
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | mediums | Red potatoes, cooked until |
| Tender | ||
| 1 | Green bell pepper, slivered | |
| 1 | Jar (4 oz) pimentos, drained | |
| Salt and pepper to taste | ||
| ¼ | pounds | Butter |
| 2 | tablespoons | Flour |
| 4 | larges | Cloves fresh garlic, minced |
| 2 | cups | Milk |
| 2 | cups | Jalapeno cheese, cubed |
| 1½ | cup | Crushed rich chex cereal |
Directions
Peel and slice potatoes. Layer in buttered casserole with bell pepper and pimentos. Salt and pepper each layer to taste. Melt butter in saucepan, add flour and minced garlic and stir until well blended. Gradually add milk, stirring constantly. Add cheese. Stir until cheese melts. Pour over potatoes and top with crushed cereal.
Bake for 45 minutes at 350 degrees.