Monday, September 15, 2014

Chili Cheese Potatoes

Probably the only good thing about having Cystic Fibrosis is the amount of calories we have to consume everyday. The amount of weight we lose when we can't make our calorie quota, is not so good. I have worked hard trying to find that balance. I can get away with eating three servings of pasta for dinner on a daily basis. While this recipe is not pasta related, it's definitely tasty. Non CFers can enjoy this dish too, but as a side or appetizer during a game. CFers, enjoy as much as you want!

Chili Cheese Potatoes

6 Red Potatoes, scrubbed and sliced
1-15oz Can Chili (any kind you like, better if it's homemade)
1 Tablespoon Taco Seasoning
1 Tablespoon Cooking Oil
1 Cup Cheese

Slice the potatoes however you like. For this article, I sliced them thinly. Usually, I prefer wedges. Toss the potatoes and taco seasoning together.  Heat the oil in a pan over medium-high heat. 

Add the potatoes. Cook the potatoes. Add water to prevent the potatoes from burning. Stir regularly. Once potatoes are cooked (can be pierced with a fork) add in the chili. Cook until the  chili is heated through. Turn off the heat and add the cheese. Stir to mix the cheese in. Serve with more cheese spread on top. 

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