This exquisite Green Chile Queso Potatoes is smothered in a gooey green chile queso cheese sauce. The rich sauce makes them extra dreamy. They are crazy good and can be served for a special brunch, with grilled chicken or steak, or alongside your favorite South-of-the-border inspired burger or meatloaf.
Green Chile Queso Potatoes Make A Festive Side Dish
I first made these cheesy potatoes in hopes I could come up with an alternative to a standard potato casserole to serve at a brunch I had been invited to. It was a covered dish get-together and I really didn’t want to disappoint with a humdrum dish. I wanted to share something special with my friends. These green chile queso potatoes turned out so very good I wanted to add them to the archives here on MSSK, too. Since then, I’ve made them adding chorizo sausage crumbles, cooked ground beef and leftover chicken turning these creamy potatoes into a kicked-up one dish meal.
Can You Use Fresh Potatoes Instead Of Hash Browns?
The purpose of using hash browns in this dish is to make prep a cinch and it works like a charm. If you prefer to use fresh potatoes in the same amount, you can. You’ll need to parboil them ever so slightly before mixing with the sauce. If you’re looking for other potato dishes to try you may enjoy my Loaded Scalloped Potatoes or this Easy Hash Brown Casserole from Crazy For Crust.
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Helpful Kitchen Items:
- Enamel Coated Cast Iron Casserole
- Rotary Cheese Grater
- Stainless Mixing Bowls with Non Slip Base
- Measuring Set
Green Chile Queso Potatoes
Ingredients
- 1 32 oz frozen cubed Hash Brown potatoes, thawed
- 2 1/2 cup whole milk or half & half
- 1 lb deli White American Cheese cubed
- 4 oz onion & chive 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
Instructions
- 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.
Melissa
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marilyn short says
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 !!
Marilyn
Melissa says
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.
Tee Berry says
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?
Tee Berry says
I feel silly… Dyslexia strikes again! It says ‘cubed’ hashbrowns! I’m so happy! I must go hunt for them for this recipe soon!
Melissa says
Tee no worries at all. Yes, you could used cubed parboiled potatoes for this recipe, if needed.
paula says
This recipe is crazy good. Wow. Love it. I went with hot New Mexico Hatch chilies. Not a morsel left.
Melissa says
You can never go wrong with Hatch chilies, Glad you enjoyed it, thanks!
Debbie says
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!
Melissa says
I’m so happy you like these we do as well. Just enough flavor kick from the green chiles. Enjoy!