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Post by karitx on May 29, 2018 10:58:37 GMT -5
I saw this in the latest issue of Taste of Home and thought it sounded interesting: www.tasteofhome.com/recipes/jalape%C3%B1o---cotija-cheese-potato-stack-pieI didn't have enough jalapenos or cotija, so I used roasted New Mexican chiles, Monterrey Jack and the little bit of cotija I had. I thought it turned out really good. I would recommend buttering the springform ring or lining it with a strip of parchment paper because it stuck pretty good to mine. And make sure the parchment paper creates a bowl in the baking sheet because it will ooze butter out and under the paper if you do it the way I did. Being a butter fanatic, I just scraped the browned bits up and put them on top of the potatoes before adding the last of the cheese. Mmmm! I can see how this would be good with a variety of cheeses and with or without the peppers. It will be a good recipe to tinker with.  |
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Post by nana on Jan 9, 2019 19:27:11 GMT -5
Somehow I missed this when you posted it! I was poring over recipes to find something new to bring to crockpot night, and this caught my eye. Unfortunately the link no longer works. Do you remember the recipe?
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Post by Chuckie on Jan 9, 2019 23:19:08 GMT -5
Somehow I missed this when you posted it! I was poring over recipes to find something new to bring to crockpot night, and this caught my eye. Unfortunately the link no longer works. Do you remember the recipe? Is this the same recipe? All I did was cut/paste the heading into the blank Taste of Home page that came up after clicking the ORIGINAL dead link, and it popped this recipe up. Hope it helps!! CHEERS!! Chuckie p.s.--after reading about karitx's problem, why not just PUSH the parchment paper INTO the circular springform pan? Wouldn't that solve the leakage/removal problem too?... www.tasteofhome.com/recipes/jalapeno---cotija-cheese-potato-stack-pie/ |
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Post by vaporvac on Jan 10, 2019 14:19:46 GMT -5
... or use a cake pan! : ) Hey, thanks for bringing this back up. I somehow missed it the first time as well! This remings me of a french alps dish where one cut the entire cheese wheel in half and puts that on the top. The cotija cheese is interest though as it isn't melty. I think I'll try this one.
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Post by karitx on Jan 10, 2019 14:35:36 GMT -5
Thanks to you guys for reminding me about it! I'm terrible about making something once, liking it and then totally forgetting about it.  Chuckie's link works, but I'll go ahead and copy the recipe here, just in case that link expires, too. Jalapeno & Cotija Cheese Potato Stack Pie from Taste of Home Magazine Ingredients 2-1/2 pounds red potatoes, peeled and thinly sliced 1/4 cup butter, melted 1/2 teaspoon salt 1/4 teaspoon pepper 2 jalapeno peppers, seeded and minced 1-1/4 cups crumbled cotija or feta cheese Salsa and sour cream, optional Directions Preheat oven to 375°. Line a 15x10x1-in. pan with parchment paper. Remove the bottom of a 9-inch springform pan and place the round outer edge in the middle of the parchment paper. Place the potatoes, butter, salt and pepper in a large bowl; toss to coat. Layer a third of the potatoes evenly within the springform ring. Sprinkle with a third of the jalapenos and a third of the cheese. Repeat layers. Top with remaining potatoes and jalapenos. Bake for 35 minutes. Top with remaining cheese. Bake 15-20 minutes longer or until potatoes are tender. Let stand 5 minutes before removing ring. If desired, serve with salsa and sour cream. |
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Post by karitx on Jan 10, 2019 14:41:56 GMT -5
Oh, and I'm not entirely sure why it has you remove the bottom of the springform pan, but it seems like you could make it in the springform pan (with the bottom in it) and it wouldn't leak like that.
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Post by nana on Jan 10, 2019 20:40:31 GMT -5
Thanks for the recipe! I wouldn't make it with jalepenos, though. Too hot for me! I'm thinking maybe roasted red peppers, artichoke hearts, or just roasted garlic. Would it change the character of the dish too much?
Maybe having the bottom in the pan on top of a cookie sheet too, would keep it from browning enough on the bottom? But I would definitely line the springform with the parchment on the inside.
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Post by karitx on Jan 11, 2019 21:57:10 GMT -5
I think roasted peppers or garlic would work great! I'm not sure about the artichokes, but it wouldn't be a bad thing to try.
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Post by mach12 on Jan 12, 2019 0:48:53 GMT -5
My wife makes a real similar meal in a Dutch Oven. Other than the Jalapenos it looks the same as what I remember so I'll have to get her recipe and check it for sure.
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Post by vaporvac on Jan 12, 2019 18:20:29 GMT -5
I remembered the name of the French/Swiss dish... Tartiflette! It was scrumptious! I know I have the recipe somewhere as the online recipes seem to be somewhat different.
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Post by nana on Jan 13, 2019 9:43:39 GMT -5
Potatoes and cheese. Every culture that has both of these ingredients has figured out a way to put them together, haven't they? Sometimes multiple ways. That's how you know it's good!
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Post by karitx on Jan 13, 2019 18:18:49 GMT -5
I remembered the name of the French/Swiss dish... Tartiflette! It was scrumptious! I know I have the recipe somewhere as the online recipes seem to be somewhat different. I googled it and it looked drool-worthy! I am eagerly awaiting your family recipe.  |
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