New potatoes with a twist

Kurt was wanting new potatoes with peas and sauce last night. He likes the flavor of the traditional recipe, but prefers more of a kick by adding jalapeno cheese to the sauce. I decided to change up the recipe and make it as a casserole last night. Kurt said it was the best new potatoes he has ever had. Here is what I did:

10 new "red" potatoes - quartered
1 bag frozen peas
green onions - chopped
3 slices bacon - cooked and crumbled
1/4 cup margarine
1/4 cup flour
1 1/4 cup milk
1 cup sour cream
12 oz mexican blend cheese
salt and pepper

Boil new potatoes for 15 minutes. Add peas and green onions to boiling water, and cook for another 5 minutes or until potatoes are tender. Drain the veggies and use same pot to make sauce. Combine flour and margarine. Add milk and let thicken. Add sour cream, cheese, salt, and pepper. Remove pan from heat. Add veggies and bacon back into sauce, stir and pour into a 9 x 13 baking dish. Put dish in oven at 350 for 20 minutes.