Potatoes Con Queso
Creamy potatoes layered with melted cheese, pimentos, and green chiles, baked to perfection — a flavorful, cheesy side perfect for gatherings or comfort food cravings.
Ingredients
Instructions
- Melt butter in a saucepan, add flour, and whisk until smooth.
- Gradually add milk and cook until thickened.
- Stir in 1/2 cup of shredded cheese until melted.
- Add drained pimento, chopped green chiles, jalapeno pepper, and salt; mix well.
- Place half of potato slices in a greased 2-quart baking dish.
- Top with half of the cheese mixture.
- Repeat layers with remaining potatoes and cheese mixture.
- Cover and bake at 350°F for 20 minutes.
- Uncover and bake for an additional 40 minutes.
- Sprinkle with 1 1/2 cups of shredded cheese and bake for 5 minutes until melted.
Tips & Substitutions
For a lighter version, consider using low-fat milk and reduced-fat cheese. You can also swap the butter for olive oil for a healthier fat option. If you like it spicier, add more jalapenos or use pepperjack cheese instead of the Mexican blend. This dish can easily be made vegetarian by ensuring the cheese is rennet-free.
Serving Suggestions
Serve hot as a main dish or as a hearty side alongside grilled meats or a fresh salad. It pairs beautifully with a refreshing Mexican Dip Appetizer or can be served at a potluck alongside Frito Pie Casserole for a comforting spread. Garnish with fresh cilantro for added flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F for about 15-20 minutes, until heated through. You can also microwave individual portions for a quick meal, but the oven method helps maintain the dish's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Potatoes Con Queso contains roughly 680 calories, with 12g protein, 116g carbohydrates, and 19g fat. It is an excellent source of iron (50% of the Daily Value), calcium (38% of the Daily Value), and vitamin C (28% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1547mg per serving (67% 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 use other types of cheese?
Yes, you can substitute the Mexican cheese blend with cheddar, Monterey Jack, or even a combination of both. Just ensure you have a good melting cheese to maintain the creamy texture of the dish.
Can I make this dish ahead of time?
Absolutely! You can prepare the layers and assemble the dish a day in advance. Just cover it tightly with plastic wrap or foil and store in the refrigerator. Bake it fresh before serving, adding a few extra minutes to the cooking time.
Is this dish suitable for vegetarians?
Yes, this recipe is vegetarian-friendly, as it primarily consists of vegetables, cheese, and potatoes. Just make sure the cheese used is rennet-free to ensure it meets vegetarian standards.
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).