Chef Tom Fraker

Oven Roasted Pineapple Chile DYPs®

Name: Oven Roasted Pineapple Chile DYPs®
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 ½ pounds Melissa’s Dutch Yellow® Potatoes, halved; 2 tablespoons extra virgin olive oil; To taste kosher salt and freshly ground pepper; 2 Melissa’s Pickled Jalapenos, sliced into rounds; 1 Melissa’s South African Baby Pineapple, ends trimmed, peeled, diced small; 1 ½ cups shredded Cheddar-Jack Cheese

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Cuisine

Mexican

Servings

4 - 6 servings

Prep Time

15 minutes

Cook Time

20 minutes

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Ingredients

1 ½ pounds Melissa’s Dutch Yellow® Potatoes, halved
2 tablespoons extra virgin olive oil
To taste kosher salt and freshly ground pepper
2 Melissa’s Pickled Jalapenos, sliced into rounds
1 Melissa’s South African Baby Pineapple, ends trimmed, peeled, diced small
1 ½ cups shredded Cheddar-Jack Cheese

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Directions

Preheat the oven to 425ºF. In a mixing bowl, toss together the potatoes, olive oil, salt and pepper.
Place them in a single layer on a baking sheet and put them in the oven. Roast them for 10-15 minutes or until fork tender, rotating them half way through the cooking process.
Place the potatoes on an oven safe dish and sprinkle them with the jalapeno chile rounds and the diced pineapple. Sprinkle on the cheese and place in the oven to melt the cheese. Serve immediately.

Oven Roasted Pineapple Chile DYPs®