What’s there to say about Arizona? It’s one huge hot dessert. While that sounds like an awful nightmare, it’s still home to quite an impressive roster. For example, it’s the headquarters for one of the most prestigious online universities in the world, the University of Phoenix. Adding to the academic resume, it also hosts Arizona State University, which is regarded by many as one of the top party schools in the nation. While the Arizona Cardinals are not always associated with a winning team, it is the longest continuous franchise in the NFL dating back to 1898. And last but not least, Arizona is home to the Grand Canyon, the world’s second largest crater. The largest crater is the one you leave in the couch after you get up from a long Netflix binging sesh.
Well we’re impressed with this landmark and we want to help preserve it, so this week we’re cooking up some Southwest Chips to add a little Arizona heat into your diet. If you’re thinking “it’s winter, why don’t I just go to Arizona myself”, just remember Arizona is also home to ver 13 breeds of rattlesnakes. Stay safe this holiday season and just make the recipe yourself.
- 4 large potatoes
- 2 8 oz bags of shredded Mexican blend cheese
- 1 red pepper diced
- 1 tomato diced
- 1 red onion diced
- 1 can black beens (drained)
- 1 jalapeno pepper (sliced or diced)
- Chipotle Ranch sauce
- Sour Cream
- Peel and slice potatoes into thin slices. Lay flat on baking sheet and bake at 400 degrees for 40 minutes or until slightly browned or crispy.
- In a circular baking dish (with edges), cover the bottom of the dish with about 3 quarters of one bag of cheese. Then start to line the edges of the dish with the potatoes, sticking the potato slices into the cheese to help keep standing. Continue to stack the potatoes in a circle until reaching the center of the dish.
- Cover the potato slices with the rest of the cheese, sliding some of the cheese between the stacked chips. Add the peppers, onions, and black beans.
- Place in oven and bake at 400 degrees for 10 – 15 minutes or until cheese is melted.
- Top with tomatoes and jalapenos. Drizzle Chiptole Ranch sauce (as much as you’d like) and finish with sour cream (as much as you’d like)