GARLIC ROASTED POTATO WEDGES WITH JALAPENO CHILI

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Garlic Roasted Potato Wedges with Jalapeno Chili image

Something really special, a big hit at parties or perfect for noshing on when watching the game (any game).

Provided by Mirj2338

Categories     Lunch/Snacks

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

nonstick cooking spray
2 1/2 lbs potatoes, cut lengthwise into 1-inch thick wedges
3 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 teaspoon salt
1 teaspoon pepper
2 (15 ounce) cans vegetarian chili (with beans)
1 cup shredded sharp cheddar cheese
2 tablespoons finely chopped fresh jalapeno peppers
1/3 cup coarsely chopped fresh cilantro leaves
sour cream (optional)
chopped green onion (optional)

Steps:

  • Heat oven to 400║F.
  • Lightly spray 2 foil-lined baking sheets with no-stick cooking spray.
  • In large bowl, combine potatoes, oil, and garlic; toss to coat.
  • Arrange in even layer on baking sheets; season potatoes with salt and pepper.
  • Bake 40 to 45 minutes or until tender and browned, turning potatoes and switching position of pans halfway.
  • Meanwhile, in saucepan, combine chili, cheese and jalape±os; heat over medium-low heat 5 to 8 minutes or until cheese is melted, stirring occasionally.
  • Stir in cilantro.
  • To serve, spoon chili mixture into heatproof bowl; place on large serving platter.
  • Surround chili with potato wedges; serve with sour cream and green onions, if desired.
  • Serve immediately.
  • Chili may be served as a sauce for dipping or spooned over potato wedges on individual plates.

Nutrition Facts : Calories 301.8, Fat 10.2, SaturatedFat 3.7, Cholesterol 14.8, Sodium 722.4, Carbohydrate 41.9, Fiber 7.5, Sugar 3.9, Protein 11.6

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