Chili Queso Party Potatoes
Servings: 12
Ingredients
- Avocado oil spray
- 1 (30-ounce) bag frozen shredded hash brown potatoes, thawed
- 2 cups sour cream
- 1 (10.5-ounce) can gluten-free cream of mushroom soup
- 2 (4-ounce) cans diced green chiles
- 1 teaspoon Kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 1- pound white American cheese cut into ½-inch cubes
- 1 cup shredded cheddar cheese divided
- 2 teaspoons hot sauce
- 1 (5-ounce) bag Jackson’s Spicy Jalapeno Sweet Potato Chips, crushed
Optional Garnishes:
- Sliced jalapenos
- Sliced green onions
- Cilantro
Instructions
- Preheat oven to 375°f. Lightly spray 9x13-inch baking dish.
- Combine hash browns, sour cream, cream of chicken soup, green chiles, salt, pepper, and American cheese, half the cedar cheese, and hot sauce in a large bowl. Pour into the prepared baking pan. Top with remaining cheddar cheese. Bake in the preheated oven until bubbly and golden brown around the edges, 30 - 40 minutes. Add the Jackson’s Spicy Jalapeno Sweet Potato Chips and bake for another 5 minutes. Let stand 5 to 10 minutes and garnish as desired.
Nutrition
Calories: 255kcal | Carbohydrates: 3g | Protein: 10g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 917mg | Potassium: 107mg | Fiber: 0.02g | Sugar: 2g | Vitamin A: 692IU | Vitamin C: 1mg | Calcium: 501mg | Iron: 0.3mg
