Best Potatoes Con Queso Recipes

Mexican Potatoes With Cheese - Papas Con Queso image

Provided by Spyce

Categories Potato

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

8 potatoes, peeled and chopped into squares
6 -8 fresh jalapenos
2 large tomatoes
1 onion, chopped
2 garlic cloves, peeled
1 (8 ounce) can tomato sauce
2 tablespoons of knoor chicken bouillon powder (consome)
1 teaspoon cumin
12 ounces mexican queso fresco, chopped into cubes
2 -3 cups water
oil (for frying)
salt

Steps:

Bring jalapenos and tomatoes to a boil.
In blender add water, onion, garlic, cumin, chicken bouillon powder, can of tomato sauce and blend well.
Add boiled jalapenos and tomatoes and pulsate the blender 2 or 3 times just so that the tomatoes and the peppers are still chunky in the sauce. Set aside.
In skillet fry the potatoes until they start to look translucent and remove from fire. It is very important you do this. Don't fully cook them or else they will end up like mulch latter.
Transfer the semi cooked potatoes to a bigger sauce pot and pour the sauce.
Add cheese and stir well. If needed at salt to taste and bring to a boil.
Serve hot and enjoy with warm tortillas!

Nutrition Facts : Calories 258.3, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.3, Sodium 701.5, Carbohydrate 57.5, Fiber 8.3, Sugar 7.2, Protein 7.6

Papas Con Queso (Colombian Potatoes With Cheese) image

Provided by Cluich

Categories Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs new potatoes
2 tablespoons butter
4 scallions, thinly sliced
2 large tomatoes, peeled, seeded, and chopped
1 cup heavy cream
1 cup mozzarella cheese, grated
salt and pepper, to taste

Steps:

Put the potatoes in a large pot of salted water. Cover and bring to a boil, then lower the heat and simmer until tender (about 15-20 minutes).
While the potatoes are cooking, melt the butter in a frying pan over low heat, then add the scallions and cook, stirring occasionally, until the scallions are softened (about five minutes or so, at most). Add the tomatoes and cook, stirring occasionally, for another 3 minutes.
Drain the potatoes an put them in a serving bowl. Add the cream to the tomato-scallion mixture and bring it to a boil, then add the cheese and stir until it melts. Season the creamy chese sauce with salt and pepper, to taste, and pour over the potatoes. Serve piping hot.

Nutrition Facts : Calories 536.1, Fat 34.5, SaturatedFat 21.1, Cholesterol 118.9, Sodium 259.6, Carbohydrate 46.6, Fiber 6.5, Sugar 4.9, Protein 13.2

Potatoes Con Queso image

Provided by Christmas Carol

Categories Potato

Time 1h39m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/3 cup butter
3 tablespoons flour
2 cups milk
8 ounces shredded Mexican blend cheese
2 ounces diced pimentos, drained
1 (4 1/2 ounce) can chopped green chilies, drained
2 tablespoons chopped jalapeno peppers (seeds removed)
1/2 teaspoon salt
6 -8 medium potatoes, scrubbed and sliced

Steps:

Melt butter over low heat. Add flour, whisking until smooth. Cook for 1 minute. Gradually add milk and cook until thickened. Stir in 1 1/2 cups of the cheese. Remove from heat and stir until the cheese is melted. Add pimento, green chilies, jalapeno, and salt, stirring well. Place half of the potatoes in a greased 2 quart baking dish. Top with half of the cheese mixture. Repeat layers. Cover and bake at 350 degrees for 20 minutes. Remove cover and continue baking for 40 minutes. Top with remaining cheese and bake 5 minutes more. Serve as a side dish to Mexican-inspired meat entrees.