Potato and Jalapeno Appetizers For Game Day
Potato and Jalapeno Appetizers For Game Day is a gluten free and lacto ovo vegetarian side dish. This recipe serves 9. One portion of this dish contains approximately 3g of protein, 8g of fat, and a total of 171 calories. For $1.4 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 111 person found this recipe to be yummy and satisfying. If you have baby potatoes, oil, salsa, and a few other ingredients on hand, you can make it. It is brought to you by Healing Tomato. From preparation to the plate, this recipe takes about 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 52%, which is pretty good. Similar recipes include Potato and Jalapeno Appetizers For Game Day, 10 Game Day Appetizers, and ad Game Day Snacks – Chicken Jalapeno Bomb Bites.
Servings: 9
Ingredients:
9 baby sweet potatoes
1/4 stick of butter
1/2 cup of corn
5 tsp of chopped garlic
1 cup of guacamole
1 tsp of chopped jalapeno
3 large jalapenos
1 tsp of oil
2 tsp of oil
1/2 cup of Pace Picante Mild Sauce
1/2 cup of chopped red onions.
1/2 cup of chopped red pepper
1/2 cup of Pace Picante Salsa
1/2 cup of sweet potato pulp
Equipment:
aluminum foil
oven
baking pan
stove
frying pan
bowl
Cooking instruction summary:
Preheat oven to 500 degrees.Take 9 baby sweet potatoes and wash them thoroughly. Make a slit in the sweet potato lengthwise and place it on a piece of aluminum foilPlace 2 small slices of butter on the top of the butter. Add a 1/4 tsp of chopped garlic and wrap the baby sweet potato. Do the same for the remaining potatoes.Place the wrapped potatoes on a baking trayPlace in the oven for 15 minutes. Remove and let them coolWhile the potatoes are in the oven, make the guacamole using pineapple juice. Add 1/2 cup of salsa to the guacamole and mix well. If you are using store bought guacamole, add the salsa to it and mix it. Set asidePlace a medium pan on the stove and heat 2 tsp of oil on medium heat. Add 1/2 cup of corn, 1/2 cup of chopped red pepper, 1 tsp of chopped jalapeno and 1/2 cup of chopped red onions. Cook for about 5 minutes and then turn off heatWhen the sweet potatoes have cooled, open each one and remove 3/4 of its pulp. Place the pulp in a bowl and set it asideFill the sweet potato skins with guacamole. Top with the corn mixture. Leave the rest of the corn mixture for the stuffed jalapenoCut 3 large jalapenos lengthwise. Remove all the seeds from it. Lightly brush the jalapeno with oil and place them in a baking trayPlace the tray in a 500 degree preheated oven. Roast the jalapeno for 7-10 minutes or until the jalapeno is browned. Remove from the oven and let it cool for a few minutesTake the sweet potato pulp and add 1/2 cup of Pace Picante Mild Sauce. Mix wellStuff the cut jalapeno with the sweet potato mixtureTop with the corn mixture
Step by step:
1. Preheat oven to 500 degrees.Take 9 baby sweet potatoes and wash them thoroughly. Make a slit in the sweet potato lengthwise and place it on a piece of aluminum foil
2. Place 2 small slices of butter on the top of the butter.
3. Add a 1/4 tsp of chopped garlic and wrap the baby sweet potato. Do the same for the remaining potatoes.
4. Place the wrapped potatoes on a baking tray
5. Place in the oven for 15 minutes.
6. Remove and let them cool
7. While the potatoes are in the oven, make the guacamole using pineapple juice.
8. Add 1/2 cup of salsa to the guacamole and mix well. If you are using store bought guacamole, add the salsa to it and mix it. Set aside
9. Place a medium pan on the stove and heat 2 tsp of oil on medium heat.
10. Add 1/2 cup of corn, 1/2 cup of chopped red pepper, 1 tsp of chopped jalapeno and 1/2 cup of chopped red onions. Cook for about 5 minutes and then turn off heat
11. When the sweet potatoes have cooled, open each one and remove 3/4 of its pulp.
12. Place the pulp in a bowl and set it aside
13. Fill the sweet potato skins with guacamole. Top with the corn mixture. Leave the rest of the corn mixture for the stuffed jalapeno
14. Cut 3 large jalapenos lengthwise.
15. Remove all the seeds from it. Lightly brush the jalapeno with oil and place them in a baking tray
16. Place the tray in a 500 degree preheated oven. Roast the jalapeno for 7-10 minutes or until the jalapeno is browned.
17. Remove from the oven and let it cool for a few minutes
18. Take the sweet potato pulp and add 1/2 cup of Pace Picante Mild Sauce.
19. Mix well
20. Stuff the cut jalapeno with the sweet potato mixture
21. Top with the corn mixture
Nutrition Information:
covered percent of daily need
