Ingredients

Preparation time 25 minutes, cooking time 45 minutes

Nonstick cooking spray
2 1/2 pounds (about 8 medium) potatoes, cut lengthwise into 1-inch-thick wedges
3 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 teaspoon salt
1 teaspoon pepper
Two 15-ounce cans chili with beans
1 cup shredded sharp Cheddar cheese
2 tablespoons finely chopped fresh jalapeno peppers
1/3 cup coarsely chopped fresh cilantro leaves
Sour cream, optional
Chopped green onions, optional

Directions

Preheat oven to 400 F. Lightly coat 2 foil-lined baking sheets with nonstick cooking spray.

In a large bowl, combine potatoes, oil and garlic; toss to coat. Arrange in even layer on baking sheets; season potatoes with salt and pepper. Bake 40 to 50 minutes, or until tender and browned; halfway through baking, turn potatoes and switch position of pans.

Meanwhile, in a saucepan combine chili, cheese and jalapenos; heat over medium-low heat 5 to 8 minutes, or until cheese is melted, stirring occasionally. Stir in cilantro.

To serve, spoon chili mixture into heatproof bowl; place on large serving platter. Surround chili with potato wedges; serve with sour cream and onions if desired. Serve immediately. Makes 8 servings.

Nutrition information per serving: 390 calories, 16g fat, 35mg chol., 950mg sodium, 49g carbohydrates, 8g fiber, 13g protein.