3 large russet potatoes, thinly sliced
1 red pepper, diced small
1 small finely diced jalapeno pepper (use a half or quarter of a jalapeno pepper for a less spicy version)
4 green onions, sliced
1 250 gram container Philadelphia Cream Cheese light or regular
2 tablespoons hot chicken stock
1 tsp taco seasoning
1 cup Kraft 3 Cheese Mexicana shredded cheese
1 cup crushed corn tortilla chips
1/2 tsp kosher salt
1/2 tsp pepper
1/2 cup sour cream for garnish
1/4 cup chopped fresh cilantro for garnish
Directions
- Spray a square 6x6x2 cake pan with cooking spray and line the bottom and sides with half the sliced potatoes
- Sprinkle with 1/4 tsp salt, 1/4 tsp pepper, and half of the diced peppers (red and jalapeno
- In a medium bowl, cream together the cream cheese, the hot chicken stock, and the taco seasoning to make a smooth cream. Spoon half over the potatoes and peppers and, using a spatula, smooth out over the entire surface.
- Sprinkle with 1/2 cup of the shredded cheese.
- Repeat steps. After the second half of the cream cheese mixture has been smoothed over the top of the potatoes, sprinkle the crushed tortilla chips before adding the last cup of shredded cheese to the top.
- Cover and bake in a pre-heated 350 oven for 60 minutes. Uncover and bake an additional 30 minutes until the top is brown and bubbly.
- Let rest on the counter ten minutes before serving. Serve in cake sized slices and garnish with a dollop of sour cream and chopped fresh cilantro.
