- 3 russet potatoes, cut into 1/2-inch-thick rounds
- 3 tablespoons canola oil, divided
- 1 red bell pepper, cut into 1/2-inch slices
- 1 green bell pepper, cut into 1/2-inch slices
- 1 yellow onion, diced
- 3 mushrooms, diced
- 1 pound pork sausage
- 1 (7 ounce) can canned chipotle peppers, minced
- 1/2 cup shredded Monterey Jack cheese
- 1 tablespoon chopped fresh cilantro
- Preheat oven to 425 degrees F (220 degrees C).
- Place potatoes in a bowl and drizzle 1 tablespoon canola oil over potatoes; toss to coat. Spread potatoes onto a baking sheet.
- Bake in the preheated oven for 15 minutes; flip potatoes and continue baking until tender and lightly browned, about 15 minutes more.
- Heat 1 tablespoon canola oil in a skillet over medium-high heat; cook and stir red bell pepper and green bell pepper until softened, about 10 minutes. Transfer to a bowl.
- Pour 1 tablespoon canola oil into the same skillet over medium-high heat; add onion and mushrooms. Cook and stir until onions are translucent and mushrooms are lightly browned, about 10 minutes. Transfer onion mixture to bowl with peppers.
- Cook and stir sausage in the same skillet over medium heat until browned and crumbly, 5 to 7 minutes. Add chipotle peppers and cook until heated through, 2 to 3 minutes.
- Layer potato rounds in a serving dish; top with sausage, pepper and onion mixture, Monterey Jack cheese, and cilantro.
04/30/2018
recipepes.com
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