Home » Holiday Recipes » Green Chile Queso Potatoes

Green Chile Queso Potatoes

These Green Chile Queso Potatoes are smothered with a gooey green chile queso cheese sauce. The rich sauce makes them extra creamy. They can be served for a special brunch, alongside grilled chicken or steak, or as a side dish with your favorite South-of-the-border inspired burgers or meatloaf.

Green Chili Queso Potatoes

Easy Green Chile Queso Potatoes Recipe

I first made these cheesy potatoes in hopes I could come up with an alternative to a standard potato casserole to serve at a covered dish get-together. These potatoes had a little something special using queso for the sauce and adding in canned green chiles. The beauty of these types of casseroles is that you can turn them into a one dish meal with the addition of cooked chorizo sausage, cooked ground beef or even chopped rotisserie or roasted chicken. They’re an ooey gooey side dish you can serve at any meal. How to make Queso Potato Casserole with hash browns:

  • Potatoes – Frozen cubed hash brown potatoes, thawed.
  • Sauce – Whole milk or half and half.
  • Cheese – White American Cheese.
  • Chiles – One can of fire roasted or classic diced green chiles.
  • Filling – Chive and onion cream cheese.
  • Seasonings – Garlic salt and onion powder.
  • Shredded Cheese – Shredded monterey jack cheese.
  • Butter – Salted or unsalted butter.
Green Chile Queso Potatoes

How to Make the Best Green Chile Queso Potatoes

  • Ingredients you’ll need to make homemade Green Chile Queso Potatoes: Two pounds diced hash brown potatoes (i.e. Southern hash browns), whole milk or half and half, white American cheese, chive and onion cream cheese, shredded monterey jack cheese, garlic salt, onion powder, butter and one can chopped green chiles.
  • Kitchen tools you’ll need: 4-5 quart heavy bottomed pot, measuring cups and spoons, sharp knife and cutting board, cheese grater, large non stick spatula and 13 x 9 inch baking dish or 12 inch oven safe skillet.
  • These queso potatoes are designed to be cheesy. You can add up to one pound (or one half of a 32 ounce bag) of diced hash browns with no other adjustments needed. When doing so, you’ll be able to yield more servings and you could even freeze half for another meal.
  • Can I use raw potatoes instead of hash browns? The purpose of using frozen diced or refrigerated hash browns in this dish is to make prep a cinch. 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 sauce.
  • You can use fire roasted, mild, medium or hot green chiles for this recipe.
  • Store baked Green Chile Queso Potatoes chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.
best ever cheesy Green Chile Queso Potatoes casserole

More Easy Potato Recipes to Make

Thanks for visiting come back soon! 

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

Green Chile Queso Potatoes

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American, Mexican Inspired
Keyword: green-chile-queso-potatoes
Servings: 10 servings
Calories: 352kcal
Author: Melissa Sperka


  • 1 32 oz package frozen cubed Hash Brown potatoes, thawed
  • 2 1/2 cup whole milk or half & half
  • 1 lb deli White American Cheese cubed
  • 4 oz chive and onion cream cheese softened
  • 1 4 oz can fire roasted green chiles
  • 2 tsp garlic salt
  • 1 tsp onion powder
  • 1 cup shredded monterey jack
  • 1 Tbsp butter cubed


  • Preheat the oven to 350°F. Spray a 12-inch round or oblong baking dish with cooking spray. Set aside.
  • In a heavy bottomed saucepan, melt together the half & half and cubed white American cheese. Cook over medium heat until the cheese is completely melted then add the cream cheese. Continue to cook stirring until fully combined. Add the fire roasted green chiles, garlic salt and onion powder. Mix well then remove from the heat.
  • Mix the thawed hash browns with the sauce.
  • Pour into the baking dish. Top with the remaining shredded cheese. Dot the top with cubed butter.
  • Bake 45 minutes until the potatoes are fork tender and the top is golden. .
  • Rest for 10 minutes then serve. (The sauce will continue to thicken as it sits)


These queso potatoes are designed to be cheesy. You can add up to one pound (or one half of a 32 ounce bag) of diced hash browns with no other adjustments needed. When doing so, you’ll be able to yield more servings and you could even freeze half for another meal.


Serving: 1serving | Calories: 352kcal | Carbohydrates: 22g | Protein: 16g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1389mg | Potassium: 150mg | Fiber: 1g | Sugar: 6g | Vitamin A: 754IU | Vitamin C: 1mg | Calcium: 640mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. I would like to make this but there is only 4 of us so a 9×13 pan will be way to much. I saw what you said about adding 1/2 of a 32oz bag and the rest of the ingredients would stay the same. It kind of confused me… is it that I can use only 1/2 a 32oz bag and it stays the same or is it ADDING a 1/2 bag more it can stay the same?

  2. 5 stars
    It’s a great recipe I added ground beef
    one time and it was a hit, next time for weekend company I added sausage it was great. Thanks f
    or the recipe!!!!! Debbie in NC

  3. 5 stars
    OH MY, OH MY, OH MY!!!!! Made for the first time to take as a side dish for a barbecue gathering with friends… WAS SOOOOO DELICIOUS!!…Recipe was requested (and shared) to all who came! Definitely going to be my “go to” dish!! Don’t panic, it does seem runny when putting in the oven, but once it sits for a little while (15 minutes or so) after baking it sets up beautifully!!

  4. Could I substitute out the American Cheese? Not my favorite. Would Colby or Cheddar work, or do I need to use another “Cheese food” like Velvetta?

  5. I want to take this to a lunch at work. Do you think this will turn out okay if I prep the day before and refrigerate, then bake in the morning? I would then cover with foil, wrap in a big towel till lunch.

      1. Thank you! I just prepped so ready to bake tomorrow. It seemed like a lot of cheese sauce for the amount of potatoes. I ended up using two 26oz bags of cubed hash browns. I hope it still turns out okay.

  6. 4 stars
    Loved the flavor of this recipe but for whatever reason it didn’t set up. I ended up draining off a cup of liquid and putting it back in the oven for an extra 20 minutes. Everyone loved it and I’ll make it again, but adjust the amount of milk. I’m sure it’s operator😁

    1. I suppose you could adjust the amount of milk but, these potatoes should set and not be runny. I’m just wondering if the hash browns were thawed otherwise, they could release water into the sauce. Maybe they needed a little more stand time, too. Regardless, yes if it’s more to your liking, you can decrease the milk.

  7. 5 stars
    Made this recipe today as a side to go along with beef and chicken fajitas. I did not have the pan size you suggested so I divided into two square Reynolds pans and put them both on a baking sheet. This recipe got rave reviews. So not healthy but so decedent and delicious. Fam said ‘this is a keeper’. Thanks again!

  8. I am drooling as I read this recipe! Potatoes are my favorite thing for a side and can’t wait to make this for my family!

      1. I am going to try out this recipe for the first time tonight. I have bacon that needs to be used, have you tried incorporating bacon in this dish. I figure you can’t really go wrong with bacon…?

  9. I feel silly… Dyslexia strikes again! It says ‘cubed’ hashbrowns! I’m so happy! I must go hunt for them for this recipe soon!

  10. Oh this looks so yummy! But I can’t use the hashbrowns. My roomie can’t eat them. They cause issues with his ‘band’ from the lapband surgery he had. Do you think I could cube some fresh taters instead?

  11. PLEASE print the recipe’s in a bolder font !!!! I love your recipe’s, however, the print is a pale light blue, and just too difficult to follow. Please help us, those who access your great site!
    Thank you so much & GOD BLESS !!

    1. My recipes are in black. Only links should show as color. You may need to make those adjustments on your monitor since it’s not related to my website.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating