- Preheat oven to 350°F. Grease a 3-qt. rectangular baking dish.
Preheat oven to 350°F. Grease a 3-qt. rectangular baking dish.
- In a 10-inch skillet melt butter over medium heat. Add sweet pepper and onion; cook 4 minutes or until tender, stirring occasionally. Stir in flour; cook and stir 1 minute. Gradually stir in half-and-half and cheese, stirring until cheese is melted. Add ground ancho pepper, cumin, and black pepper. Stir in potatoes. Transfer to prepared baking dish.
In a 10-inch skillet melt butter over medium heat. Add sweet pepper and onion; cook 4 minutes or until tender, stirring occasionally. Stir in flour; cook and stir 1 minute. Gradually stir in half-and-half and cheese, stirring until cheese is melted. Add ground ancho pepper, cumin, and black pepper. Stir in potatoes. Transfer to prepared baking dish.
- Cover with foil and bake 45 minutes, stirring twice. Remove foil. Bake 10 minutes more or until potatoes are tender and liquid is absorbed. Top with tortilla chips and, if desired, toppers.
Cover with foil and bake 45 minutes, stirring twice. Remove foil. Bake 10 minutes more or until potatoes are tender and liquid is absorbed. Top with tortilla chips and, if desired, toppers.
*Tip
Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.