New Mexican Chili Potatoes
Creamy New Mexican Chili Potatoes blend roasted chilies, garlic, and spices with tender potatoes, offering a flavorful, comforting dish perfect for spice lovers and family dinners.
Ingredients
Instructions
- Place potatoes in boiling water to cover and cook for 20 to 25 minutes over medium heat, until tender.
- Drain and discard water.
- Put roasted, peeled chilies and garlic in food processor and process for 15 to 20 seconds, until minced.
- Add potatoes, milk, paprika, salt, and cayenne pepper to the food processor.
- Process until smooth.
- Sprinkle with minced fresh chives or parsley before serving.
Tips & Substitutions
For a creamier texture, consider substituting the hot skim milk with heavy cream or a dairy-free alternative like almond milk. If fresh New Mexican peppers are unavailable, use canned green chilies or bell peppers for a milder flavor. Adding a pinch of cumin can enhance the dish's depth. Always taste and adjust seasoning to your preference, especially if you enjoy more heat.
Serving Suggestions
Serve the New Mexican Chili Potatoes as a hearty side dish alongside grilled meats or as a filling vegetarian main. They pair wonderfully with Mexican Cornbread In A Jiffy for a comforting meal. Consider topping with shredded cheese or a dollop of sour cream for added richness. Fresh avocado slices can also complement the dish nicely.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm in a saucepan over low heat, stirring occasionally, until heated through. You can also microwave it in a covered dish for 1-2 minutes, adding a splash of milk if the mixture seems too thick.
Nutrition & Diet Analysis (per serving)
Each serving of New Mexican Chili Potatoes contains roughly 756 calories, with 15g protein, 112g carbohydrates, and 34g fat. It is an excellent source of vitamin A (123% of the Daily Value), vitamin C (88% of the Daily Value), and dietary fiber (77% of the Daily Value). Note that it is relatively high in sodium, at 1775mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the chili potatoes in advance. Simply follow the recipe, let the mixture cool, and store it in the refrigerator. When ready to serve, reheat and garnish with chives or parsley. This makes it a great option for meal prep or entertaining.
What can I substitute for New Mexican peppers?
If you can't find New Mexican peppers, jalapeños or poblano peppers are excellent alternatives. They will provide a different flavor profile, but will still add a nice kick. You can also use canned green chilies for convenience. Adjust the amount used based on your heat preference.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it contains no meat products. It's a great option for anyone looking for hearty vegetarian recipes. To make it vegan, simply substitute the hot skim milk with a plant-based milk and omit any dairy toppings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).