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Cheesy Jalapeño New Potatoes

Yield 6 servings


  • 8 small new potatoes (about 1 1/2 pounds)
  • 1/4 cup butter or margarine
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 1 (8-ounce) loaf Mexican-style pasteurized prepared cheese product, cubed
  • 2 garlic cloves, pressed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (2-ounce) jar diced pimiento, undrained
  • 1/2 large green bell pepper, chopped

How to Make It

  1. Cook potatoes in boiling water to cover in a large saucepan 20 minutes or until tender; drain. Cool and cut into thin slices; set aside.

  2. Melt butter in a saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is slightly thickened and bubbly. Remove mixture from heat; add cheese and next 3 ingredients, stirring until cheese melts.

  3. Layer potato slices, pimiento, and bell pepper in a lightly greased 8-inch square baking dish; top evenly with cheese mixture.

  4. Bake at 350° for 30 minutes.