Chili Queso Party Potatoes

(Gluten-free, Egg-free, Nut-free, Soy-free, Refined Sugar-free, Vegetarian)

Serves 12

• Avocado oil spray
• 1 (30-ounce) bag frozen shredded hash brown potatoes, thawed
• 2 cups sour cream
• 1 (10.5-ounce) can gluten-free cream of mushroom soup
• 2 (4-ounce) cans diced green chiles
• 1 teaspoon Kosher or fine sea salt
• ½ teaspoon freshly ground black pepper
• 1-pound white American cheese, cut into ½-inch cubes
• 1 cup shredded cheddar cheese, divided
• 2 teaspoons hot sauce
• 1 (5-ounce) bag Jackson’s Spicy Jalapeno Sweet Potato Chips, crushed
• Optional Garnishes: Sliced jalapenos, Sliced green onions, Cilantro

Preheat oven to 375°f. Lightly spray 9x13-inch baking dish.

Combine hash browns, sour cream, cream of chicken soup, green chiles, salt, pepper, and American cheese, half the cedar cheese, and hot sauce in a large bowl. Pour into the prepared baking pan. Top with remaining cheddar cheese. Bake in the preheated oven until bubbly and golden brown around the edges, 30 - 40 minutes. Add the Jackson’s Spicy Jalapeno Sweet Potato Chips and bake for another 5 minutes. Let stand 5 to 10 minutes and garnish as desired.