Green Chile Queso Potatoes

These Green Chile Queso Potatoes are smothered in a rich, gooey green chile queso cheese sauce that makes every bite irresistibly creamy. Perfect for a special brunch, this easy potato side dish also pairs beautifully with tacos, grilled chicken, steak, or South-of-the-border–inspired burgers, a burrito and meatloaf. Packed with bold flavors and comforting gooey texture, these cheesy potatoes are a crowd-pleasing addition to any meal.

Easy Green Chile Queso Potatoes Recipe

I first made these cheesy potatoes as a twist on a classic potato casserole for a covered-dish get-together. Instead of the usual sauce, I used creamy queso and added canned green chiles for a little extra something special. The beauty of this type of casserole is its versatility, you can easily turn it into a one-dish meal by adding cooked chorizo sausage, ground beef, or chopped rotisserie or roasted chicken. Ooey, gooey, and full of flavor, these cheesy potatoes are the perfect side dish for any meal.

Checkout this quick list of key ingredients you’ll need to make Queso Potato Casserole with frozen hash browns: (Scroll down for the full printable recipe card.)

• Potatoes – Frozen cubed hash brown potatoes form the base of this potato casserole.
• Liquid – Whole milk or half and half thins the cheese for the easy sauce.
• Cheese – White American cheese gives this dip its signature flavor.
• Chiles – One can of fire roasted green chiles or classic diced green chiles for a hint of spice.
• Cream Cheese – Chive and onion cream cheese gives the melty cheese flavor.
• Spices – Garlic salt and onion powder.
• Shredded Cheese – Shredded monterey jack cheese is a mild cheese that enhances the queso.
• Butter – Salted butter or unsalted butter for richness.

How to Make the Best Green Chile Queso Potatoes

• Heat Oven and Prepare the Baking Dish – Preheat the oven to 350°F. Spray a 12-inch round or 13×9-inch oblong baking dish with cooking spray.
• Melt the Queso – Melt together the half and half and cubed white American cheese until smooth with the cream cheese. . Simmer over medium heat until the cheese is completely melted then add the cream cheese.
• Add Green Chiles – Add green chiles, garlic salt and onion powder. Mix well then remove from the heat.
• Hash Browns – Stir the thawed hash browns into the cheese sauce. Transfer potato mixture to prepared dish, sprinkle with cheese.
• Oven – Dot the top with cubed butter. Bake per the cooking time in the recipe until the potatoes are fork tender and the top is golden brown.
• Let stand for 5-10 minutes then scoop and serve. (The sauce will continue to thicken as it cools.

Kitchen Equipment to Make Queso Potatoes with Green Chiles

• Large pot or saucepan. This will double as the mixing bowl.
• Measuring cups and spoons.
• Knife and cutting board.
• Cheese grater.
• Large rubber spatula or spoon for stirring.
• 12-inch oven safe skillet or 13×9-inch baking dish.

Recipe Variations, Tips and Substitutions

• American Cheese – I typically buy this from the deli at my local grocery store in a large chunk and them cube it myself for melting. You can use your favorite brand of white American cheese. You can use salsa con queso in a pinch.
• Hash Browns – These queso potatoes are designed to be cheesy. That said, I recommend adding 1/2 of an additional package of hashbrowns to soak up all of the gooey queso. You can add up to one pound (or one half of a 32 ounce bag) of diced hash browns with no other adjustments needed. This will also give you extra servings.
• Raw Potatoes vs Frozen Hash Browns – The purpose of using frozen diced or refrigerated hash browns in this dish is to keep the prep time needed to a minimum. You can use raw potatoes in the same amount. When doing so, you’ll need to parboil them ever so slightly before mixing with the queso sauce.
• Green Chiles – You can use fire roasted, mild, medium or hot green chiles for this recipe. You could also use chopped pickled jalapenos, instead.
• Shredded Cheese – You can use pepper jack cheese in place of monterey jack for even more spice.
• Garlic Salt – You can use granulated garlic or garlic powder and table salt in place of garlic salt.
• Alternate Topping – You can top these potatoes with crushed potato chips for crunch.
• Fresh Herbs – You can garnish with parsley or fresh cilantro after baking.

Storage and Leftovers

• Leftovers – Store baked Green Chile Queso Potatoes covered with aluminum foil or transfer to an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – Reheat individual servings in the microwave or in a preheated 350°F oven for 20-30 minutes or just until heated through.
• Freezer – You can freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

More Easy Potato Recipes to Make

• You’ll love my recipe for Loaded Scalloped Potatoes filled with bacon and cheese.
• Cheesy Potato Pancakes fry crisp and golden in a skillet on the stovetop.
• Creamy Easy Mashed Potatoes.
• BLT Potato Salad is packed with flavor.
• Classic Au Gratin Potatoes are a special dish for any special occasion.
• Potato Skins are consummate party food.
• Garlic Chive Mashed Potato Puffins made in a cupcake pan.
• Slow Cooker Loaded Mashed Potato Casserole are ideal for those busy oven days.
• Grilled Steak and Potato Kabobs from Moore or Less Cooking.

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Helpful Kitchen Items:

• Skillet
• Knives and Chopping Board
• Measuring Set
• Mixing Bowls