Green Chile Potatoes ~
Easy skillet side dish with cheesy potatoes and smoky green chile peppers. Ready in 30 minutes!
Serve with Black Bean Cakes or Mexican Grilled Tofu.
Tex-Mex Potatoes Recipe
I Iike this potato recipe because it’s easy to make and a great side dish with Mexican and Tex-Mex dishes.
This recipe is also easy to adjust for different levels of heat preference depending on the chiles. that you use. My whole family loved these potatoes with fire-roasted mild green chiles, but if you want to kick up the heat, hot green chiles or Hatch chiles will all work well for this recipe.
Ingredients for Green Chile Potatoes
You will need the following:
- 1 1/2 pounds baby red potatoes, quartered
- 1 tablespoons olive oil
- 1 tablespoons vegan butter
- 1/4 cup yellow onion chopped
- 1/2 teaspoon garlic, minced
- 1 (4-ounce) can diced green chiles
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup vegan Monterey Jack cheese
Ingredient Notes
- Potatoes – I like the pop of color that comes with baby red potatoes. However, Yukon Gold potatoes also work well for this recipe.
- Oil and Butter – The butter adds a richness of flavor that isn’t there using only oil.
- Yellow Onion – A good, all-purpose onion that doesn’t overpower the dish. Red onion can be used for color but the flavor will be slightly milder.
- Garlic – Fresh is best. 1/4 teaspoon garlic powder can be used, if needed.
- Diced Green Chiles – For convenience, I used canned chiles in this recipe. Fire roasted chiles add a light earthy flavor.
- Salt and Black Pepper – The amounts given are a guideline. Adjust according to your personal preference or dietary restrictions.
- Vegan Cheese – I love the flavor pairing of Monterey Jack cheese with green chiles. Daiya brand Monterey Jack comes in a block that’s easy to grate and melts beautifully. Violife brand Pepper Jack cheese or cheddar cheese also works well.
How to Make Green Chile Potatoes
STEP ONE: Place quartered potatoes in a large pot and add enough cold water to cover by 1-inch. Bring to a boil then reduce the heat to medium-high. Cook for 8-10 minutes, or until the potatoes are fork-tender but not falling apart. Drain the potatoes and set aside.
STEP TWO: Set a large skillet over medium heat, then add the olive oil and butter. When the butter is melted, add the onion. Cook for 2-3 minutes, until softened. Stir in the garlic and continue cooking for an additional 30 seconds.
STEP THREE: Add the cooked potatoes to the skillet in a single layer and stir gently to combine with the onion mixture. Cook 3-4 minutes, to heat through.
STEP FOUR: Stir in the green chilies, salt, and black pepper. Adjust seasoning to taste.
STEP FIVE: Remove from heat and sprinkle the cheese over the potatoes. Cover and let stand for 5 minutes, or until the cheese is melted. Serve hot.
Storage
- Leftovers can be stored in an airtight container in the refrigerator.
More Recipes You’ll Love!
- Oven Hash Browns
- Poblano Pepper Potatoes
- New Mexico Green Chile Cheese Soup
- Potato and Black Bean Green Chile Enchiladas
- Green Bean and Potato Casserole
- Green Chile Cheese Sauce
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Green Chile Potatoes
Ingredients
- 1 1/2 pounds baby red potatoes quartered
- 1 tablespoons olive oil
- 1 tablespoons vegan butter
- 1/4 cup yellow onion chopped
- 1/2 teaspoon garlic minced
- 1 4-ounce can diced green chiles
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup vegan Monterey Jack cheese
Instructions
- Place quartered potatoes in a large pot and add enough cold water to cover by 1-inch. Bring to a boil then reduce the heat to medium-high. Cook for 8-10 minutes, or until the potatoes are fork-tender but not falling apart. Drain the potatoes and set aside.
- Set a large skillet over medium heat, then add the olive oil and butter. When the butter is melted, add the onion. Cook for 2-3 minutes, until softened. Stir in the garlic and continue cooking for an additional 30 seconds.
- Add the cooked potatoes to the skillet in a single layer and stir gently to combine with the onion mixture. Cook 3-4 minutes, to heat through.
- Stir in the green chilies, salt, and black pepper. Adjust seasoning to taste.
- Remove from heat and sprinkle the cheese over the potatoes. Cover and let stand for 5 minutes, or until the cheese is melted. Serve hot.
Sam
You don’t mention draining the canned chiles. Should I?
thiswifecooks
Hi Sam ~ The chiles do not need to be drained for this recipe.