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.
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.
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.
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:
Green Chile Queso Potatoes
Ingredients
- 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
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. (The sauce will continue to thicken as it sits)
Made this with a layer of ground beef on the bottom so it was a full meal and WOWSA!
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!!
I’m so happy you enjoyed it, thanks! It does take some stand time for the cheese to firm a bit, it’s the nature of queso.
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?
I have other potato casserole recipes that don’t use American cheese. This recipe was developed around queso that is made with that kind of easy melt cheese. Since that forms the sauce, it isn’t an even swap with shredded cheese.
Can you put this in a crockpot
You may be able to adapt it, but I haven’t tested it. If you try it let us know how it goes.
Any way this could work in a crockpot?
I haven’t test it. If you try it let us know how it goes.
Everyone loved these! Maybe the best potato casserole ever!
Thanks so much!
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.
Yes, you can assemble in advance and bake off in the morning, sure. I hope they love it!
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.
It’s fine to add more potatoes, no problem at all.
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😁
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.
How long would I parboil fresh, cubed potatoes? Can’t wait to make this recipe!
I can’t be exact, it depends on the size. Generally 8-10 minutes or until fork tender.
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!
You’re right, this is an indulgent dish for special occasions. So glad you enjoyed it, thanks!
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!
I’m so happy you like these we do as well. Just enough flavor kick from the green chiles. Enjoy!
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…?
I haven’t but it would be fine, sure!
This recipe is crazy good. Wow. Love it. I went with hot New Mexico Hatch chilies. Not a morsel left.
You can never go wrong with Hatch chilies, Glad you enjoyed it, thanks!
I feel silly… Dyslexia strikes again! It says ‘cubed’ hashbrowns! I’m so happy! I must go hunt for them for this recipe soon!
Tee no worries at all. Yes, you could used cubed parboiled potatoes for this recipe, if needed.
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?
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
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.