Best 8 Little Gasparilla Jalapeno Cheddar Potatoes Recipes

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Are you looking for a scrumptious and tantalizing dish that will add a burst of flavor to your palate? Little Gasparilla Jalapeno Cheddar Potatoes are the perfect blend of heat and cheesy goodness that will leave you craving more. With their crispy exterior and soft, flavorful center, these potatoes are a delightful treat that can be enjoyed as a side dish or even as a main course. Whether you're hosting a party or simply want to indulge in a delicious meal, this recipe is sure to impress.

Here are our top 8 tried and tested recipes!

LITTLE GASPARILLA JALAPENO CHEDDAR POTATOES



Little Gasparilla Jalapeno Cheddar Potatoes image

Kicked-up potatoes make the perfect side dish.

Provided by boobusrjones

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 7

1 pound red potatoes, cut into large chunks
2 tablespoons peanut oil
¼ cup chopped green onion
1 jalapeno pepper, chopped
kosher salt to taste
ground black pepper to taste
½ cup shredded white Cheddar cheese

Steps:

  • Place potatoes in a large pot of salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes; drain.
  • Heat peanut oil in a large skillet over medium-high heat. Cook and stir potatoes in hot oil until lightly golden, about 5 minutes. Add green onion and jalapeno pepper to the potatoes; cook and stir together until the pepper is tender, 1 to 2 minutes. Season potato mixture with kosher salt and black pepper. Remove skillet from heat and sprinkle cheese over potatoes.

Nutrition Facts : Calories 199.7 calories, Carbohydrate 19.1 g, Cholesterol 14.8 mg, Fat 11.6 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 4.2 g, Sodium 195.6 mg, Sugar 1.4 g

JALAPEñO CHEDDAR POTATOES



Jalapeño Cheddar Potatoes image

Potatoes cooked in a cast-iron skillet and seasoned with scallions, jalapeño pepper and white Cheddar are a tasty dish any time.Served these with a black peppered strip steak - oh so good! www.cuisinerecipes.com. ;)

Provided by Manami

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons peanut oil
1 lb red potatoes, cut into 1 1/2 inch pieces
1/4 cup chopped scallion
3 tablespoons roasted garlic
1 jalapeno pepper, sliced
kosher salt, to taste
black pepper, to taste
1/2 cup shredded white cheddar cheese

Steps:

  • Cook potatoes in a saucepan of salted boiling water for 10 minutes, drain.
  • Heat oil in a large cast-iron skillet over medium-high heat.
  • Fry potatoes in oil until golden, about 5 minutes.
  • Add scallions and jalapeno to skillet, sauté 1 minute, then season with salt and pepper.
  • Remove skillet from heat.
  • Sprinkle cheese over potatoes.
  • Residual heat will melt the cheese.

LITTLE GASPARILLA JALAPENO CHEDDAR POTATOES



Little Gasparilla Jalapeno Cheddar Potatoes image

Kicked-up potatoes make the perfect side dish.

Provided by boobusrjones

Categories     Potato Side Dishes

Time 35m

Yield 4

Number Of Ingredients 7

1 pound red potatoes, cut into large chunks
2 tablespoons peanut oil
¼ cup chopped green onion
1 jalapeno pepper, chopped
kosher salt to taste
ground black pepper to taste
½ cup shredded white Cheddar cheese

Steps:

  • Place potatoes in a large pot of salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes; drain.
  • Heat peanut oil in a large skillet over medium-high heat. Cook and stir potatoes in hot oil until lightly golden, about 5 minutes. Add green onion and jalapeno pepper to the potatoes; cook and stir together until the pepper is tender, 1 to 2 minutes. Season potato mixture with kosher salt and black pepper. Remove skillet from heat and sprinkle cheese over potatoes.

Nutrition Facts : Calories 199.7 calories, Carbohydrate 19.1 g, Cholesterol 14.8 mg, Fat 11.6 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 4.2 g, Sodium 195.6 mg, Sugar 1.4 g

LITTLE GASPARILLA JALAPENO CHEDDAR POTATOES



Little Gasparilla Jalapeno Cheddar Potatoes image

Kicked-up potatoes make the perfect side dish.

Provided by boobusrjones

Categories     Potato Side Dishes

Time 35m

Yield 4

Number Of Ingredients 7

1 pound red potatoes, cut into large chunks
2 tablespoons peanut oil
¼ cup chopped green onion
1 jalapeno pepper, chopped
kosher salt to taste
ground black pepper to taste
½ cup shredded white Cheddar cheese

Steps:

  • Place potatoes in a large pot of salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes; drain.
  • Heat peanut oil in a large skillet over medium-high heat. Cook and stir potatoes in hot oil until lightly golden, about 5 minutes. Add green onion and jalapeno pepper to the potatoes; cook and stir together until the pepper is tender, 1 to 2 minutes. Season potato mixture with kosher salt and black pepper. Remove skillet from heat and sprinkle cheese over potatoes.

Nutrition Facts : Calories 199.7 calories, Carbohydrate 19.1 g, Cholesterol 14.8 mg, Fat 11.6 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 4.2 g, Sodium 195.6 mg, Sugar 1.4 g

LITTLE GASPARILLA JALAPENO CHEDDAR POTATOES



Little Gasparilla Jalapeno Cheddar Potatoes image

Kicked-up potatoes make the perfect side dish.

Provided by boobusrjones

Categories     Potato Side Dishes

Time 35m

Yield 4

Number Of Ingredients 7

1 pound red potatoes, cut into large chunks
2 tablespoons peanut oil
¼ cup chopped green onion
1 jalapeno pepper, chopped
kosher salt to taste
ground black pepper to taste
½ cup shredded white Cheddar cheese

Steps:

  • Place potatoes in a large pot of salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes; drain.
  • Heat peanut oil in a large skillet over medium-high heat. Cook and stir potatoes in hot oil until lightly golden, about 5 minutes. Add green onion and jalapeno pepper to the potatoes; cook and stir together until the pepper is tender, 1 to 2 minutes. Season potato mixture with kosher salt and black pepper. Remove skillet from heat and sprinkle cheese over potatoes.

Nutrition Facts : Calories 199.7 calories, Carbohydrate 19.1 g, Cholesterol 14.8 mg, Fat 11.6 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 4.2 g, Sodium 195.6 mg, Sugar 1.4 g

LITTLE GASPARILLA JALAPENO CHEDDAR POTATOES



Little Gasparilla Jalapeno Cheddar Potatoes image

Kicked-up potatoes make the perfect side dish.

Provided by boobusrjones

Categories     Potato Side Dishes

Time 35m

Yield 4

Number Of Ingredients 7

1 pound red potatoes, cut into large chunks
2 tablespoons peanut oil
¼ cup chopped green onion
1 jalapeno pepper, chopped
kosher salt to taste
ground black pepper to taste
½ cup shredded white Cheddar cheese

Steps:

  • Place potatoes in a large pot of salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes; drain.
  • Heat peanut oil in a large skillet over medium-high heat. Cook and stir potatoes in hot oil until lightly golden, about 5 minutes. Add green onion and jalapeno pepper to the potatoes; cook and stir together until the pepper is tender, 1 to 2 minutes. Season potato mixture with kosher salt and black pepper. Remove skillet from heat and sprinkle cheese over potatoes.

Nutrition Facts : Calories 199.7 calories, Carbohydrate 19.1 g, Cholesterol 14.8 mg, Fat 11.6 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 4.2 g, Sodium 195.6 mg, Sugar 1.4 g

CHEDDAR-JALAPENO SCALLOPED POTATOES



Cheddar-Jalapeno Scalloped Potatoes image

These potatoes are anything but old-school. A kick of hot pepper and a boost of triple Cheddar cheese make these your newest go-to side.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 10 servings, 1/2 cup each

Number Of Ingredients 6

2 lb. baking potato es (about 6)
3 Tbsp. flour
1 cup milk
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 jalapeño pepper, chopped
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Heat oven to 350°F.
  • Cook potatoes in boiling water in saucepan 20 min. or just until tender; drain. Cool. Peel and slice potatoes.
  • Whisk flour and milk in large bowl. Stir in sour cream and peppers. Add potatoes; stir to coat.
  • Pour into 2-qt. casserole sprayed with cooking spray; top with cheese.
  • Bake 25 to 30 min. or until heated through.

Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 100 mg, Carbohydrate 21 g, Fiber 2 g, Sugar 4 g, Protein 6 g

JALAPENO POTATOES



Jalapeno Potatoes image

This is a wonderful recipe from "Texas Home Cooking" by Bill and Cheryl Jamison. When I serve this, DH forgets about anything else that is on his plate. It's great! (When I make this I reduce the corn oil by 2 Tablespoons).

Provided by Acerast

Categories     < 4 Hours

Time 2h

Yield 8 serving(s)

Number Of Ingredients 13

3 lbs baking potatoes, peeled
1 1/2 teaspoons salt
4 tablespoons unsalted butter
4 tablespoons corn oil, unrefined
1 medium green bell pepper, chopped
8 green onions, sliced
3 garlic cloves, minced
4 ounces pimientos, drained and diced
1/3 cup pickled jalapeno pepper, chopped
1 tablespoon pickled jalapeno pepper juice
2 tablespoons flour
2 cups evaporated milk
2 cups cheddar cheese, grated

Steps:

  • Place the potatoes in a large pot and cover with water by at least 1 inch.
  • Add the salt.
  • Cook the potatoes over moderate heat until they are tender (about 25 minutes).
  • Drain the potatoes, allow to cool.
  • When potatoes have cooled enough to handle, slice them very thin.
  • Preaheat the oven to 350°F.
  • Grease a large baking dish (9x13).
  • Warm the butter and oil in a sacuepan over medium heat.
  • When the butter has melted, add the bell pepper, onions and garlic, and saute them until they are softened.
  • Stir in the pimientos, the jalapenos, and the jalapeno liquid.
  • Sprinkle the flour over the vegetables; mix it in well.
  • Pour the milk in gradually, stirring to avoid lumps.
  • Simmer briefly until the mixture is thickened.
  • Remove the pan from the heat, add the grated cheese, mix well.
  • Alternate layers of potatoes and sauce in the baking dish, ending with some of the sauce.
  • Cover the dish tightly, and bake for 50-60 minutes, until the potatoes are soft and much of the sauce has been absorbed.
  • Serve the potates hot.

Tips:

  • For the best flavor, use fresh jalapeños. If you don't have fresh jalapeños, you can use 1/2 teaspoon of dried jalapeño powder.
  • To make the potatoes extra crispy, roast them in a single layer on a baking sheet.
  • If you like your potatoes extra cheesy, add an extra 1/2 cup of cheddar cheese.
  • These potatoes are also delicious with other toppings, such as crumbled bacon, chopped green onions, or sour cream.

Conclusion:

Little Gasparilla Jalapeno Cheddar Potatoes are the perfect party food or side dish. They're easy to make and always a crowd-pleaser. So next time you're looking for a delicious and festive dish, give these potatoes a try. You won't be disappointed!

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