This recipe is a great accompaniment to a Mexican dinner such as quesadillas, tacos or fajitas. It looks like you worked hard to make this dish, but it is very easy and satisfying.
You also can make this recipe using baby Yukon Gold potatoes for a delicious appetizer.
Tex Mex Hasselback Potatoes
For the potatoes:
6 medium baking potatoes
2-3 cloves garlic, thinly sliced
1/2 cup melted butter
2 tablespoons olive oil
Sea salt and freshly ground black pepper, to taste
For the Tex Mex sauce:
2 cloves garlic
1 cup onions, diced small
1/2 cup bell peppers, diced small
1 cup cooked black beans, drained
1 cup cooked pinto beans, drained
1 cup frozen corn kernels
1 jar of salsa
1 cup of Queso Fresco or soft Mexican cheese
Preheat the oven to 425 degrees F. Put the potato on a chopping board. Cut a slice off the bottom so the potato can sit flat.
Take two wooden spoons and put a potato in between. Starting from one end of the potato, cut almost all of the way through down to the wooden spoons, at about 1/4-inch intervals.
Arrange the potatoes in a baking tray and insert the garlic in between the slits. Drizzle butter on top of each potato. Then drizzle with olive oil and sprinkle with sea salt and freshly ground black pepper.
Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.
While the potatoes are baking, make the Tex Mex sauce by sautéing the garlic, onions and peppers until onions are clear but not browned. Add the rest of the ingredients and simmer for about 10 minutes.
Put potatoes on a serving plate and top with the Tex Mex sauce. Sprinkle cheese over each and serve.
• Chef Debi Stuckwisch is the owner of Meals Like Mom’s Personal Chef service in McHenry County. She can be reached at 847-778-9351 or firstname.lastname@example.org, or visit her new website at www.mealslikemom.com.