Corn Salsa Stuffed Potato Napoleons With Smoky Gravy

“Ready, Set, Cook! Special Edition Contest Entry: I really like this recipe because it has such great flavors and textures. The crispy potatoes are a perfect match for the black bean and corn salsa. But I have to say for me the best part is the smoky gravy. I do like spicy food, but you can adjust the heat of this dish by using less (or more!) of the chipotle in adobo. I find also make sure when you spread out the potatoes on the cookie sheet all the way to the end. I used a 10x15 inch sheet.”
READY IN:
55mins
SERVES:
4
YIELD:
4 Stacks
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees. Place vegetable oil on a rimmed cookie sheet and place in the hot oven for 5 minutes. In the meantime, add potatoes, eggs, and milk in a bowl to combine. Remove hot sheet and carefully spread out potato mixture. Bake in the oven for 25 minutes. Remove and add cheese and return to bake another 10 minutes. Allow to cool for 5 minutes and then using a pizza cutter, cut into 12 equal pieces.
  2. In a small bowl combine corn, black beans, salsa and cilantro. Set aside.
  3. In a medium sauce pan cook bacon until done. Remove with a slotted spoon and add onions and mushrooms. Cook until soft about 5 minutes. Add chipotle in adobo and cook 1 minute more. Add cream and cooked bacon to the pan, stirring frequently until it reduces and becomes thick, about 5 minutes.
  4. To serve: Place one sliced potato on a plate top with 1/4 cup corn salsa. Place another potato on top with more salsa. Finally add one more potato slice and top with smoky gravy. Repeat with remaining ingredients to make 4 servings. Serve immediately.

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