Cheesy Jalapeno New Potatoes

Ingredients:

• 8 small new potatoes
• 1/4 cup butter or margarine
• 1 tablespoon all-purpose flour
• 1 cup milk
• 1 (8oz) loaf mexican-style pasteurized prepared cheese, cubed
• 2 garlic cloves, pressed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 (2oz) jar diced pimiento, undrained
• 1/2 large green bell pepper, chopped

Instructions:

Cook the potatoes in boiling water in a large saucepan for 20 minutes or until tender, then drain. Cool and cut into thin slices, then set aside. Melt the butter in a saucepan over low heat, then whisk in the flour until smooth. Cook, whisking constantly for 1 minute. Gradually whisk in the milk and cook over medium heat, whisking constantly until the mixture thickens slightly and is bubbly. Remove from the heat and add the cheese, garlic, salt and pepper, stirring until the cheese melts. Layer the potato slices, pimiento and bell pepper in a lightly greased 8-inch square baking dish, then top evenly with the cheese mixture. Bake for 30 minutes at 350°