| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Chopped onion |
| 1/3 |
c |
Chopped green pepper |
| 1 |
tb |
Canned chopped Jalapeno pepper, drained |
| 1 |
tb |
Vegetable oil |
| 1 |
cn |
(l5 ounces) chili with beans |
| 3 |
|
Fresh Idaho potatoes, baked |
| 1 |
c |
Shredded Cheddar cheese |
| 1/3 |
c |
Sour cream Chopped green onion |
INSTRUCTIONS
In 2-quart microwave-safe casserole combine onion, green pepper, Jalapeno
pepper and oil. Cover loosely with plastic wrap; cook on High 3 to 4
minutes or until onion is tender. Stir in chili. Re-cover; cook on High 3
to 4 minutes or until heated through, stirring once. Cut potatoes in half
lengthwise; arrange on microwave-safe platter. Spoon on chili mixture;
sprinkle with cheese. Cook on High 1 to 2 minutes or until cheese starts to
melt. Top with sour cream and green onion.
Makes 3 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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