Big Poppa's MAK Smoked Jalapeno Scalloped Taters
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Big Poppa's MAK Smoked Jalapeno Scalloped Taters
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Thread: Big Poppa's MAK Smoked Jalapeno Scalloped Taters

  1. 10-30-2012, 08:28 PM #11
    scooter
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    I can tell you that they are fantastic! Thank you for posting this. I'm thinking pepper jack cheese might replace some or all of the regular jack when I make it.
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  2. 10-31-2012, 06:00 AM #12
    Big Poppa
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    yeah the great part is that as long as you have the cream mixture the palate is wide open for creativity....use caution to not put too much cream in....the cheese releases fats and adds to the juices.
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  3. 10-31-2012, 09:40 AM #13
    TentHunter
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    Oooh man, do those look good!


    Quote Originally Posted by Big Poppa View Post
    I sort of backed off posting my cooks here.....
    You have a real knack for taking simple dishes up a few notches. Keep 'em coming please!
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  4. 10-31-2012, 05:53 PM #14
    Big Poppa
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    because Im simple Cliff!
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  5. 11-27-2012, 09:37 PM #15
    Big Poppa
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    OK here is a simpler version...
    Preheat the smoker to 400
    Dice 4 jalapenos one red bell pepper and dice one onion sautee until translucent

    Mix one cup 1/2 and 1/2 and 1 cup heavy cream
    add to the sauteed veggies season with BP's jalalujah with maple and bacon

    peela nd thinly slice 4 large russet potatos layer sauce taters mexican cheese sauce taters mexican cheese several times
    when the pans full toss some parmesan cheese

    cover with foil and put in smoker on shelf....cook for 75 minutes covered...uncover and cook for 30 more minutes or when top is golden and the cheese is sizzling

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  6. 11-28-2012, 01:15 AM #16
    scooter
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    I used vermont cheddar mixed with pepper jack and the parmesan! Fantastic!
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  7. 12-01-2012, 12:46 PM #17
    Chili Head
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    I'm giving these a go today for a dinner party tonight. I hope they turn out as good as yours did!
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  8. 08-31-2014, 07:22 AM #18
    booboo
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    I made these last night but used my oven not the smoker. The oven was at 400 degrees and I cooked them for 2 hours and the potatoes were still not soft. Any ideas why?
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  9. 11-27-2017, 12:26 AM #19
    Chef Anjana
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    Quote Originally Posted by KristenBPS View Post
    And now I am hungry! Adding this to the list of dishes to prepare!
    Then anyone please post the full preparation method for this dish
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