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:
Green Chile Queso Potatoes
Servings: 10 servings
Calories: 352kcal
Ingredients
- 2 1/2-3 lbs frozen cubed hash brown potatoes (One 32 oz package plus 1 lb or 2-3 cups from another package)
- 2 1/2 cup whole milk or half and 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 13×9-inch oblong baking dish with cooking spray. Set aside.
- Queso: In a heavy bottomed saucepan, melt together the half and half and cubed white American cheese. Simmer 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.
- Stir the thawed hash browns into the cheese sauce.
- Pour the potato mixture into the prepared dish. Top with the remaining shredded cheese. Dot the top with cubed butter.
- Bake 45-50 minutes until the potatoes are fork tender and the top is golden brown.
- Let stand for5-10 minutes then scoop and serve. (The sauce will continue to thicken as it cools.)
Notes
- American Cheese – I typically buy this from the deli at my local grocery store in a large chunk and then 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.
Nutrition
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
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Love this recipe!! Can this be made ahead and frozen?
Hi Leslie, that’s so great to hear! You could freeze it, sure. Just keep in mind, the cheese sauce may need a good stir after thawing.
This is our new “go to” side dish for special dinners. And I live in New Mexico where chile is King, so I use hot chile. Everyone love this dish. my adult daughter asked for the recipe and I said, “ just google it Melissa’s kitchen,” and she said, “Oh yeah, I’ve used her recipes before.” Thank you for giving us a new “family fav.”
This makes me SO happy, thank you so much for such a sweet comment!! Send my best to your daughter!
Hi all! I just made it in my crockpot, so I thought I’d let you all know what I did.
I followed the recipe exactly, except:
#1 – I put the hashbrowns in the fridge the night before.
#2 – I only used 2 cups of milk
#3 – I put a towel over the crockpot & then put the lid on. This helps take away moisture from falling down onto mixture.
#4 – Cooked on low for 3.5 hrs, stirred, it was still pretty liquidy. Topped with extra cheese for 10 min. Turned it off & it set up completely & absorbed all the liquid.
It’s definitely a keeper! My Taco Tuesday people are gonna love it!
This dish is The Bomb!! Love!
Thank you!
Delicious!! I’d give this 10 stars if I could. I was looking for a potato casserole to serve at a work BREAKFAST party and this casserole was a HIT! So many asked for the recipe. As some have suggested, the next time I make it, I’ll add a more of the cubed hashbrowns; otherwise, don’t change a thing . . . perfect as it!
I’m so happy to hear it, thanks!
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?
No, you can add more potatoes but not decrease the potatoes by half.
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
I’m so happy you enjoyed it! Thanks for your kind comment.
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.