Best Mexican Potatoes With Cheese Sauce Recipes

MEXICAN CRISPY ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper or spray with non stick cooking spray.
• In a large bowl, add the olive oil, salt, chili powder, oregano, coriander, garlic powder, black pepper and cayenne. Toss together until potatoes are fully coated with spices. Transfer to baking sheet.Be careful not to overcrowd the potatoes. They should have plenty of room to breathe. If they don't, divide them onto two baking sheets.
• Sprinkle potatoes with Parmesan cheese and bake for 20 minutes. Remove from oven, flip over the potatoes and bake for another 20 minutes, until crispy.
• Sprinkle potatoes with cilantro, more salt if desired and serve.

MEXICAN FOUR CHEESE POTATOES AU GRATIN

Steps:

• Stir the queso, broth and cream in a medium bowl.
• Put half of the potatoes in a 2-quart shallow baking dish. Pour half of the queso mixture over the potatoes. Repeat with the remaining potatoes and queso mixture.
• Bake at 350 degrees F for 50 minutes or until the potatoes are tender. Let stand for 10 minutes.

MEXICAN STYLE CHEESY POTATOES

Steps:

• Preheat oven to 350 degrees.
• In bowl combine melted butter, minced onion, sour cream and the Salsa Con Queso.
• Stir until well blended.
• Stir in hash brown potatoes until mixture is blended.
• Place mixture into a glass oven proof 13x9-inch rectangular pan.
• Bake for 1 hour.
• Prior to taking out of oven, melt shredded Mexican cheese over the potato dish.

MEXICAN WHITE CHEESE DIP/SAUCE

Steps:

• Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.

MEXICAN POTATOES WITH CHEESE SAUCE

Steps:

• Mix the lemon juice and dried chillies in a bowl, season with salt and pepper, add the onion rings and leave to marinate until required (you could do this step more in advance if you like).
• Boil the potatoes in lightly salted water for about 15 minutes, or until cooked.
• While the potatoes are cooking make the sauce by combining all the ingredients except the olive oil in a blender; then heat the oil in a pan, add the blended sauce ingredients and simmer for about 5 minutes until the sauce thickens.
• TO ASSEMBLE THE DISH: drain the potatoes and place in a warmed serving dish, pour the sauce on top; drain the onion rings and scatter them and the chili strips over the top of the dish; garnish with hard-boiled eggs and olives.