Mexican Chili and Cheese Scalloped Potatoes Courtesy Of: Basic American Foods Mexican Chili and Cheese Scalloped Potatoes ½ carton Sysco Classic Casserole Scallop Potatoes 8 cups Water, boiling 2 oz Butter 473 mL Diced tomatoes, drained 1 tsp Ground cumin 4 oz Green chilies, diced 1 ½ cups Monterey Jack cheese, shredded 1 Seasoning packet Prepare Sysco Classic Casserole Scallop Potatoes according to package directions with seasoning packet, water and butter. Bake at 300 ºF convection oven or 400 ºF standard oven for 30 minutes.

Layer potatoes with diced tomatoes, ground cumin, green chilies and cheese to cover. Return to oven; for 15 to 20 minutes, until cheese is melted and lightly golden in colour.