Garlic Roasted Potato Wedges With Jalapeno Chili

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• nonstick cooking spray
• 2 1/2 lbs potatoes, cut lengthwise into 1-inch thick wedges
• 3 tablespoons vegetable oil
• 2 cloves garlic, finely chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 (15 ounce) cans vegetarian chili (with beans)
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons finely chopped fresh jalapeno peppers
• 1/3 cup coarsely chopped fresh cilantro leaves
• sour cream (optional)
• chopped green onion (optional)

Recipe

• 1 heat oven to 400║f.
• 2 lightly spray 2 foil-lined baking sheets with no-stick cooking spray.
• 3 in large bowl, combine potatoes, oil, and garlic; toss to coat.
• 4 arrange in even layer on baking sheets; season potatoes with salt and pepper.
• 5 bake 40 to 45 minutes or until tender and browned, turning potatoes and switching position of pans halfway.
• 6 meanwhile, in saucepan, combine chili, cheese and jalape±os; heat over medium-low heat 5 to 8 minutes or until cheese is melted, stirring occasionally.
• 7 stir in cilantro.
• 8 to serve, spoon chili mixture into heatproof bowl; place on large serving platter.
• 9 surround chili with potato wedges; serve with sour cream and green onions, if desired.
• 10 serve immediately.
• 11 chili may be served as a sauce for dipping or spooned over potato wedges on individual plates.