Four-Alarm Chipotle Potato Casserole

3 lbs red skinned potatoes, skins on, scrubbed and diced
1/4 cup plus 2 Tbs olive oil
1 tsp salt
1/2 tsp ground cumin
2 Tbs dried minced onion
1 red bell pepper, seeded and diced
1 4oz can diced green chiles
2 Tbs chipotle chiles pureed with adobo sauce, or to taste
4oz shredded cheddar or Mexican blend cheese

1) Preheat oven to 375F. Lightly grease baking sheet.
2) Put diced potatoes in mixing bowl with 1/4 cup oil, salt and cumin, and toss to coat potatoes. Spread out on baking sheet. Bake 25 to 30 minutes, or until golden. Leave oven on.
3) Meanwhile, saute onion, red bell pepper and green chiles in remaining 2 Tbs oil. Add roasted potatoes and chipotle chiles, and toss well. Put into baking dish, and top with cheese.
4) Bake 10 minutes, or until cheese is just melted. Serve hot.

Review: For those who are unfamiliar with chipotle peppers in adobo sauce, it's a small can found in the Mexican food aisle. Now, I tend to hate ingredients that only use a small portion of something like this. Since it's a can, if you don't use it, you have to throw it away. Well, I tend to toss it all in to not waste food. That may have been mistake this time. It was so hot that Mike couldn't finish his bowl and I drank 1 1/2 bottles of water while eating mine!!!! This was so unbelievably yummy though. The combination of spices, roasted potatoes and cheese is really just amazing. Lucky for me, I get ALL the leftovers so I'll be loving this for awhile. Next time I make it, I'll just double the rest of the ingredients to make up for the extra chipotle!