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 Jalapeño 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
Prep Time: 15 min
Cook Time: 40 min
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 Margarita
1 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!
To learn more about Progressive Produce, visit www.progressiveproduce.com