Papas con Chiles Verdes y Queso
Video Stats
Recipe Overview
Overview
Papas con Chiles Verdes y Queso is a delightful dish that combines the comforting flavors of cheesy potatoes with the mild heat of Anaheim peppers. The preparation starts with cutting gold potatoes into cubes, ensuring they cook evenly. The addition of roasted Anaheim and hatch peppers brings a wonderful depth of flavor, while the onions and garlic add aromatic notes that elevate the dish.
Frying the potatoes in canola oil gives them a crispy exterior while keeping the inside fluffy. The key is to manage the heat so that the potatoes cook through without burning. Once they are perfectly golden, tossing them with sautéed onions, garlic, and spices creates a harmonious blend of flavors.
The final touch is the generous addition of freshly grated Monterey Jack cheese, which melts beautifully over the potatoes. This dish is not only easy to prepare but also versatile enough to be enjoyed for breakfast, lunch, or dinner. Serve it alongside pork chops or in a warm tortilla for a satisfying meal.
Overall, Papas con Chiles Verdes y Queso is a comforting and flavorful dish that is sure to please anyone at the table. Whether you’re looking for a hearty side or a main dish, this recipe is a fantastic choice that brings warmth and joy to any meal.
Recipe Details
Steps & Tips
Cut 2 and a quarter pounds of gold potatoes into cubes.
Rinse the cut potatoes well and dry them with paper towels.
Heat half a cup of canola oil in a large skillet until hot.
Tip: Use a good amount of oil when frying potatoes to prevent sticking.
Add the potatoes to the hot oil and fry them.
After 3 and a half minutes, add salt and pepper to the potatoes.
Tip: Potatoes love salt, so season them generously.
Season four bone-in pork chops with salt and pepper.
Remove the fried potatoes from the skillet and drain excess oil.
Add half a small julienned onion to the skillet and cook until slightly translucent.
Grate two large garlic cloves into the skillet and stir quickly.
Tip: Move grated garlic quickly to prevent it from burning.
Add the chopped peppers, half a teaspoon of onion powder, and half a teaspoon of oregano to the skillet.
Return the fried potatoes to the skillet and toss everything together.
Add about 2 cups of freshly grated Monterey Jack cheese to the skillet.
Tip: Use freshly grated cheese for better melting and flavor.
Cover the skillet and let it sit for about 10 minutes to melt the cheese.
Tip: Let the dish sit covered for about 10 minutes to allow the cheese to melt beautifully.
Serve the cheesy potatoes with the pork chops on corn tortillas.
Ingredients
Ingredient: Dairy
→ Substitution: Vegan Cheese
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Anaheim peppers are mild and add a subtle flavor to the dish.
- •Using freshly grated cheese enhances the flavor and texture of the potatoes.
- •Cooking the potatoes until soft ensures they absorb the flavors of the peppers and spices.
- •This dish can be served as a side or a main course with pork chops.
