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Jalapeño Potato Nachos

Prep Time: 15 mins cook time: 40 mins Servings: 4

Recipe created by Jaime Greger.
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Ingredients

Jalapeño Potato Nachos

• 1–3 Progressive Farms Jalapeño Peppers, sliced• 4 large Pacific Gold Russet Potatoes, scrubbed clean, sliced in ¼" discs• 3 tbsp olive oil • 1 tbsp chile powder• 1 tbsp cumin• ½ tsp salt• Optional Nacho Toppings: Pacific Gold Onions, Progressive Farms Cilantro, cheese, scallions, pico de gallo, guacamole, sour cream

Grapefruit Jalapeno Margarita

• 2–3 Progressive Farms Jalapeño Peppers, sliced with seeds removed• 2 oz fresh juice of Progressive Farms Lime• 4 oz fresh juice of Nature’s Bounty Grapefruit • 2 tsp agave syrup• 3 oz tequila• Grapefruit slices, lime slices, jalapeño coins, ice, and chili-salt for garnish

Instructions

1. Preheat the oven to 400° F.2. Toss potato slices with olive oil, chile powder, cumin, and salt. Arrange in a single layer on one or more foil-lined baking sheets. 3. Bake for about 15 minutes, flip the slices, and bake for another 10–15 minutes. For crispier potato slices, set oven to broil and cook for a few extra minutes. 4. In a cast iron skillet or baking dish, arrange a layer of cooked potato slices, sprinkle with your favorite cheese or cheese combination. Repeat. Place skillet or dish back into the oven and bake at 400° F until the cheese is melted.5. Allow the potato slices to cool for 5 minutes. Add your favorite potato nacho toppings and Progressive Farms Jalapeño Peppers in the amount of your choosing.
Optional: Serve with Grapefruit Jalapeño Margarita1. In a shaker, muddle a few jalapeño slices with agave syrup. Add tequila, fresh grapefruit juice, fresh lime juice, and ice. Shake well.2. Strain your spicy margarita into an ice-filled, chili-salt rimmed glass. Garnish with grapefruit slices, lime slices, and jalapeño coins. Sit back and enjoy!

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