Potato Slices Topped with Spicy Cheese and Sweet Corn Appetizer Recipe
This tasty appetizer is a meat-and-potatoes meal inspired recipe, but it can be eaten as finger food. However, I make this recipe as a hybrid recipe, meaning some of the potato slices have sausage and some are vegetarian so I can feed my split table family. My family is composed of vegetarians and meat-eaters, so I often make recipes that work for both diets. This is an easy-to-make Topped Potato Slices appetizer recipe, made with spicy cheese and sweet corn.
- 1/4 cup salsa mild, medium, or hot
- 1/4 teaspoon chili powder
- 2/3 cup Queso Fresco cheese, crumbled
- 1/2 cup canned corn with red and green bell peppers drained
- 1/4 cup shredded cheddar cheese
- 2 Tablespoons cream cheese, whipped original plain
- 1 teaspoon sweetened lime juice
- 2 Tablespoons jalapeno peppers pickled, diced
- 3 potatoes medium-sized and sliced
- 1 Tablespoon olive oil
- 2/3 cup sausage, optional ground sausage, browned
Preheat oven to 400 degrees. Slice potatoes into 1/4 inch slices leaving the skin on. Add potato slices to a large bowl and sprinkle in 1 Tbsp. olive oil. Stir well to coat the potato slices on both sides with oil. Lay potatoes in a single layer across a cookie sheet and cook for 15 minutes.
Combine 1/4 c. salsa, 1/4 tsp. chili powder, 2/3 c. crumbled Queso Fresco cheese, 1/2 c. canned sweet corn with red and green peppers (drained), 1/4 c. shredded cheddar cheese, 2 T. whipped cream cheese, 1 tsp. sweetened lime juice, and 2 Tbsp. chopped pickled jalapeno peppers.
To make both meat and meatless appetizers, remove about 1/2 c. (vary as desired) of the cheese-vegetable mixture and mix it with 2/3 c. of the browned ground sausage. Stir well.
Remove the potatoes from the oven after fifteen minutes. Add about 1/2 Tbsp. of the vegetarian vegetable-cheese mixture to the tops of about half of the potato slices and about 1/2 Tbsp. of the meat-vegetable-cheese mixture to the other half.
Place the pan in the oven and cook for about another 27-28 minutes until the bottoms of the potatoes are golden brown and the cheese topping is crispy and slightly golden. Watch to prevent burning. Serve immediately.