Tracey Kukelhan of Decatur and her recipe for Spicy Salsa Potatoes were named the grand prize winner in the third annual Borden Cheese signature recipe contest.
Kukelhan was selected the winner from among 1,325 entries, a contest news release said. Her recipe used Borden’s Pepper Jack Singles Sensations and Four Cheese Mexican Blend.
“I wanted to create something different than just regular cheesy potato casserole, so I thought I would try Borden’s Pepper Jack Singles Sensations and Four Cheese Mexican Blend to see what I could come up with,” the news release quoted Kukelhan as saying. “My family loved the different spicy tastes in the casserole; the Pepper Jack kicked it up a notch!”
Teresa Traxler of Simpsonville, S.C., also was named a grand prize winner for her Apple Cheddar Nut Bread recipe.
Each grand prize winner received $1,000. Both winning recipes also are featured in the November issue of ALL YOU magazine, which is on sale now at Walmart stores.
Here is Tracey Kukelhan's winning recipe:
Spicy potato casserole
1 30-ounce package frozen shredded hash browns, thawed
1 16-ounce jar chunky salsa (medium heat)
2 cups sour cream
1 8-ounce package Borden Four Cheese Mexican Blend Shredded Cheese
1 teaspoon chili powder
1 teaspoon pepper
1 1/2 teaspoons taco seasoning
1 small onion, chopped (about 3/4 cup)
1 red bell pepper, seeded, sliced
10 slices Borden Southwest Pepper Jack Singles Sensations
Preheat oven to 375 degrees.
Mist a 9-inch-by-13-inch baking dish with cooking spray.
In a large bowl, combine hash browns, salsa, sour cream, 1 3/4 cups Borden Four Cheese Mexican Blend Shredded Cheese, chili powder, pepper, taco seasoning, onion and bell pepper.
Fill baking dish halfway with potato mixture.
Top with 4 slices of Borden Southwest Pepper Jack Singles Sensations.
Spread remaining potato mixture on top of singles.
Top with remaining Borden Southwest Pepper Jack Singles Sensations and Borden Four Cheese Mexican Blend Shredded Cheese.
Bake for 45 to 50 minutes, or until cheese is golden brown.