Green Chile Queso Potatoes: A Creamy, Cheesy Side Dish for Beginners
🧀🔥 Creamy, cheesy, and loaded with bold flavor—Green Chile Queso Potatoes are the ultimate comfort food! Tender potatoes are smothered in a rich, melty queso sauce with just the right kick of green chiles. The perfect side dish for any meal, but so good you might eat it as the main course! 🥔🌶️✨
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 servings 1x
Ingredients
- 1 (32-ounce) package frozen cubed hash brown potatoes, thawed
- 2 ½ cups whole milk or half & half
- 1 pound deli white American cheese, cubed
- 4 ounces chive and onion cream cheese, softened
- 1 (4-ounce) can fire-roasted green chiles
- 2 teaspoons garlic salt
- 1 teaspoon onion powder
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon butter, cubed
- 1 cup cooked and shredded chicken or browned ground beef (optional for added protein)
Instructions
Step 1: Preheat and Prepare the Baking Dish
Preheat the oven to 350°F. Lightly grease a 12-inch round or oblong baking dish with cooking spray or butter to prevent sticking.
Step 2: Make the Cheese Sauce
In a heavy-bottomed saucepan over medium heat, combine the whole milk (or half & half) with the cubed white American cheese. Stir continuously until the cheese melts completely, which takes about five to seven minutes. Avoid high heat, as dairy can scorch easily.
Once melted, add the softened chive and onion cream cheese, stirring until fully incorporated. The sauce should become thick and smooth. Stir in the fire-roasted green chiles, garlic salt, and onion powder. Mix well, then remove the saucepan from the heat. If using shredded chicken or browned ground beef, stir it into the sauce at this stage.
Step 3: Combine the Potatoes and Sauce
Place the thawed hash brown potatoes in a large mixing bowl. Pour the warm queso sauce over them and gently stir to ensure even coating. This step ensures that every bite is infused with creamy, cheesy goodness.
Step 4: Assemble the Dish
Transfer the mixture into the prepared baking dish, spreading it evenly. Sprinkle the shredded Monterey Jack cheese on top. Dot the surface with small cubes of butter, which will help create a golden-brown crust as the dish bakes.
Step 5: Bake to Perfection
Place the dish in the preheated oven and bake for 45 minutes, or until the potatoes are fork-tender and the top is golden and bubbly.
Step 6: Let It Rest and Serve
Once baked, remove the dish from the oven and let it rest for ten minutes. The resting time allows the sauce to thicken slightly, making it easier to serve.
Notes
- Thawing the Hash Browns: Frozen potatoes contain excess moisture that can make the dish watery if not thawed properly. For best results, thaw the hash browns in the refrigerator overnight or at room temperature for about 30 minutes before use. If in a hurry, spread them out on a baking sheet and let them sit while preparing the cheese sauce.
- Preventing a Grainy Cheese Sauce: Overheating cheese can cause it to become grainy. Always melt cheese over medium or low heat, stirring continuously. Avoid boiling the sauce.
- Checking for Doneness: The potatoes should be tender enough to be pierced easily with a fork. If they are still firm, bake for an additional five to ten minutes.
- Avoiding Overbrowning: If the top starts to brown too quickly before the potatoes are fully cooked, cover the dish loosely with aluminum foil for the last 15 minutes of baking.
- Making Ahead: This dish can be assembled ahead of time and stored unbaked in the refrigerator for up to 24 hours. When ready to bake, allow it to sit at room temperature for 15 minutes before placing it in the oven.