Chipotle chiles add heat and zing to a traditional side dish. These thin-sliced spuds are riddled with bacon. They'll be gone as soon as you get them to the table.
7 Ounce chipotle peppers in adobo, plus 2 teaspoons sauce from can
2 Cup Cream, whipping
2 green onion, thinly sliced
4 Large russet potatoes
vegetable oil
salt and pepper
3 Cup Shredded Mexican Cheese
3 Slices bacon
3 Strips bacon
smoked paprika
7 Ounce chipotle peppers in adobo, plus 2 teaspoons sauce from can
2 Cup Cream, whipping
2 green onion, thinly sliced
4 Large russet potatoes
As Needed vegetable oil
To Taste salt and pepper
3 Cup Shredded Mexican Cheese
3 Slices bacon
3 Strips bacon
To Taste smoked paprika