From August 5, 2008. Essentially, this is just a variation on a classic, but it's a nice change of pace. Especially if it's being served with something relatively bland. I usually wind up making this sort of thing in a round corningware bowl, but it really gets cooked through better with something like a 9x13 dish. The best part is the burned cheese around the edges.
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1/2 onion, diced
2 cloves garlic, chopped
1-1/2t cajun seasoning
1 chipotle, chopped
potatoes to fill casserole dish
1/2t ground black pepper
3oz sour cream
1 can cream of mushroom soup
3-4oz shredded mexican quesadilla cheese
Mix it all up and put it in a casserole dish for long enough for the potatoes to get cooked. i did 35 minutes covered and 35 minutes uncovered (to get some cheese-char, but not too much) at 400, but i probably should have done 425.
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