Ingredients
- 24 bag
- 1 bag natural potato (wedges)
- 1 rosarita chunky salsa
- 130 gr bell peppers (chopped yellow)
- 65 gr green bell peppers (chopped)
- 60 gr onion (diced red)
- 38 gr kernel corn (whole)
- 18 gr cilantro (chopped fresh)
- 16 gr green onions (sliced)
- 2 gr garlic powder
- 1 gr cumin (ground)
- 1 gr gebhardt chili powder
- 1 package rosarita nofat refried beans
Sliced Jalapeno peppers -optional Bake potatoes according to package directions. Meanwhile, in large saucepan, combine next 8 ingredients; heat through. Arrange potato wedges on large round platter. Pour bean mixture over potatoes covering potatoes just up to 1 cm from the rim of the platter. Garnish with remaining ingredients; top with sliced jalapenos if desired.
