Ingredients
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Butter-flavored cooking spray
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2 (8-ounce) packages prechopped Bell Peppers
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4 Garlic
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1 (18-ounce) package refrigerated sliced Potatoes
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1⁄2 teaspoon Salt
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1⁄2 teaspoon freshly ground Black Pepper
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1 (8-ounce) package 50% reduced-fat jalapeno Cheddar Cheese
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1⁄2 cup chopped fresh Cilantro
Directions
It takes about 5 seconds to shred the cheese for this casserole in the food processor just make sure the cheese is cold before placing it in the food chute.
Steps
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1
Done
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Preheat oven to 400°. |
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2
Done
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Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add bell pepper mix; cook 5 minutes, stirring frequently. Add garlic; cook 1 additional minute. |
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3
Done
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While bell pepper mixture cooks, arrange half of potato slices in bottom of an 11 x 7-inch baking dish coated with cooking spray. Combine salt and pepper. Sprinkle potato slices with half of salt mixture. |
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4
Done
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Layer potato mixture with half of bell pepper mixture and one-third of cheese. Repeat procedure with remaining half of potato slices, salt mixture, bell pepper mixture, and remaining two-thirds of cheese. |
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5
Done
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Cover and bake at 400° for 40 minutes. Uncover and bake 10 additional minutes or until cheese is lightly browned and potatoes are tender. Sprinkle with cilantro. |
