B.L.T. Pasta Salad
It’s B.L.T. in a bowl, and it takes pasta salad to a whole new level! This slammin’ side dish is crazy delicious and is sure to steal the show at your next bbq!
June 11, 2022 No Comments
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Cheesy. Fiesta. Potatoes. I, like most, was both shocked and horrified when Taco Bell announced that they were removing the fiesta potatoes from their menu. I don’t eat fast food often, but man, those were my jam! Instead of spending the rest of my days scowling every time we drive past a Taco Bell, I figured I’d make my own. And let me tell you, these fiesta potatoes could probably put them out of business. They are the real deal! When Dustin tasted them he said, “I think you’ve discovered their secret”. Now, I’m sharing the secret with you. Pass it on.
Take that, Taco Bell.
Ingredients:
Instructions:
Potatoes
1. Peel potatoes and cut into 3/4 inch dice. Place in a pot and fill with just enough water to cover the potatoes. Bring to a boil and cook for 2-3 minutes.
2. Drain the potatoes well and spread them out on a sheet pan to cool completely.
3. In the meantime, fill a large pot with a few inches of vegetable oil and and heat to around 350 degrees.
4. While you’re heating the oil whisk the remaining dry ingredients for the potatoes in a large mixing bowl. Set aside. Line a sheet pan with a wire baking rack or with paper towels.
5. Fry the potatoes in batches by taking a few handfuls of potatoes at a time and tossing them into the coating. You can use a small mesh wire strainer to shake off any excess flour. Carefully drop the potatoes into the oil and fry for a few minutes, until golden brown and crispy. Use a spider strainer to scoop the crispy potatoes out of the oil and transfer to the sheet pan that has the baking rack or paper towels on it. Sprinkle with sea salt. Repeat until all the potatoes are cooked. If you like, you can keep the potatoes in a sheet pan in the oven (without paper towels, of course) at 350 degrees to stay warm until you’ve finished frying.
Cheese Sauce
1. In a medium-large pot melt the butter over medium heat. Whisk in the flour and continue to cook for about 2 minutes, stirring constantly.
2. Slowly whisk in the half and half and the milk, ensuring there are no lumps.
3. Stir in the chipotle sauce, green chilies, salt, cayenne, paprika and tabasco sauce. Reduce the heat to medium-low and heat the mixture being careful not to boil it.
4. Fold in the cheese (Schitt’s Creek fans where you at?) and stir until it is melted and the sauce is smooth. Serve immediately. The sauce can be reheated by heating it over the stove, or in the microwave if need be. I just recommend microwaving it a little at a time until it’s heated through.
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