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Recipes

Mexican Scalloped Potatoes

Made With:

Sauces/Gravies

Pace® Picante Salsa Sauce Medium - 2 Pack

The right consistency for your everyday salsa needs. Use as a dip or ingredient. Medium taste in a convenient 2-pack.

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Tip

• Serve with a fresh green salad tossed in a maple syrup and apple cider vinaigrette.

• Add shredded cooked chicken, corn kernels and black beans for a complete casserole.

• Serve with grilled chicken, shrimp or scallops.

Tips:

Nutrition Facts

Serving Size
Amount Per Serving
Calories 570
% Daily Value
Total Fat 42g
65%
Saturated Fat 31g
155%
Cholesterol mg
0%
Sodium 1130mg
47%
Total Carbohydrate mg
0%
Dietary Fiber 4g
16%
Protein 20g
40%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Total Time

200 min.

Serving & Size

1 12th recipe

The classic recipe is transformed into a lightly spiced, warm and comforting vegetarian option with Pace salsa, chili powder, cumin and Monterey Jack cheese. Complete this dish by serving with corn fritters and a crisp green salad for a satisfying and hea

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories 570
% Daily Value
Total Fat 42g
65%
Saturated Fat 31g
155%
Cholesterol mg
0%
Sodium 1130mg
47%
Total Carbohydrate mg
0%
Dietary Fiber 4g
16%
Protein 20g
40%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Step 2
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
olive oil 1/4 cup 60  mL
large onions (4 lb), sliced 4 4 
cloves garlic (2 oz), minced 12 12 
dried oregano 2 tbsp 30  mL
chili powder 2 tbsp 30  mL
ground cumin 1 tbsp 15  mL
each salt and pepper 2 tsp 10  mL
1. Heat oil in large skillet set over medium heat; cook onions and garlic for 6 to 8 minutes or until tender. Sprinkle oregano, chili powder, cumin, salt and pepper over top. Reduce heat to low; cook, stirring often, for about 30 minutes or until very soft and caramelized. Let cool.
Ingredients Weight Measure
Weight Measure
butter, softened 1/4 cup 60  mL
yellow-fleshed potatoes, peeled and sliced into 1/8-inch (3 mm) thick slices 3 lb 1  kg
35% whipping cream 2 cups 500  mL
Pace Picante Salsa Medium 1 cup 250  mL
vegetable or chicken stock 1 cup 250  mL
shredded Cheddar cheese 4 cups 1  L
shredded Monterey Jack cheese 4 cups 1  L
2. Grease full, shallow hotel pan with butter. In large bowl, combine potato slices, cream, salsa and stock. Arrange one-quarter of the potato slices, overlapping slightly, in bottom of pan. Top with one-quarter of the onion mixture, Cheddar and Monterey Jack cheese. Repeat layers 3 times. Slowly pour liquid over potatoes.

3. Cover with foil; bake in 400°F (200°C) oven for about 90 minutes or until bubbly around edge of pan and potatoes are fork-tender. Remove foil; bake for about 30 minutes or until very tender and top is browned.
Ingredients Weight Measure
Weight Measure
chopped fresh cilantro leaves 1 cup 250  mL
Sprinkle with cilantro. Let stand for 10 minutes before serving.

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