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JALAPENO JELLY
Hot Pepper Jelly Fried Potatoes In Fried Cheese Shell
• 2 big potatoes (Yukon gold are best)
• 2 Tbls. Jalapeno Jelly
• 2 Tbls. wine or apple juice
• Salt, pepper & herbs to taste
• Olive oil
• Shredded cheddar cheese
Peel and slice the potatoes. Put olive oil in a pan on medium high heat and add the potatoes and seasonings. Brown to your liking. When the potatoes are done, mix Jalapeno Pepper Jelly and wine (or apple juice) together and add to the pan and glaze on the potatoes. This should take about 3 minutes.
To make the fried cheese shell, heat a small nonstick pan on medium high. Add enough shredded cheddar just to cover the bottom of the pan. When the cheese moves freely in the pan, flip it over to cook the other side (lightly brown on both sides). On a cutting board, turn a small bowl upside down. Place the melted cheese on top of the bowl, and pat down with several layers of paper towels (this cheese is really hot!). Remove the paper towel and wait a few moments for the cheese to cool. Remove from the bowl and turn upright. Fill your crisp fried cheese shell with your hot pepper jelly potatoes for the perfect presentation. Serves 4 to 6
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