These cheesy mexican potatoes are spicy delicious using roasted chile poblanos! Cheesy and super flavorful with only 7 ingredients, this is the perfect side meal to your Latin dish! Herbed potatoes have just got a whole new look!

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Addictingly spicy and loaded with cheese, these cheesy mexican potatoes are a family favorite! One of the easiest authentic Mexican recipes I grew up with!

Using only 7 basic ingredients, this mexican potatoes and peppers is a great economical side dish that JUST might be your next main meal! As in, it’s that good!

Make sure to read the tips below on roasting the peppers for the best flavor!

This post will go over everything you need to know to create these cheesy mexican potatoes.

Recipe difficulty: Easy beginner recipe that looks difficult, but really isn’t!
This mexican papas con chile, or potatoes with chile, take cheesy potatoes to a whole new level! Literally the roasted chile poblano is the secret sauce to why these cheesy mexican potatoes are so good! Easily customizable to your favorite cheese blend, this recipe is super easy to learn!

Sam’s Pro Tips for these Cheesy Mexican Potatoes

Roasting the Chile Poblano

The secret sauce and is one of our favorite traditional mexican potato dishes!

Similar to my 5-Step Easy Chile Relleno Recipe You’ll Love, the chile poblano will roast in the oven under the broiler for 10 minutes on each side until the pepper is blackened and charred.

During this time, you might here a popping noise. That’s completely normal!

By roasting the peppers in the oven for these easy mexican potatoes, the pepper will add a ton of spicy flavor to the cheese!

Put the Roasted Chile Poblano in a Paper Bag

I discussed this more in my Herb Infused Oven Roasted Peppers in Olive Oil, but I swear by putting my roasted peppers in a paper bag afterwards! This is an authentic family trick!

The steam created in the paper bag will make the skin easier to peel. After 10 minutes in the paper bag, it makes all the difference!

Check the Potatoes for Softness

The ultimate check for these papas con chile y queso, or potatoes with chile and cheese, is to check the potatoes for softness!

The diced potatoes will first sauté with the onion and garlic and then simmer with the water and chicken bouillon seasoning until softened.

This is where you will check the potato for the desired consistency you would like in this recipe! I like mine on the softer side so that the cheese forms a sauce on top!

Key Ingredients – Cheesy Mexican Potatoes

Below are some key and optional ingredients for this recipe:

Russet potatoes: Four russet potatoes are diced and are the base of these cheesy mexican potatoes. Totally economical!

Mozzarella cheese: Shredded mozzarella cheese taste so good in our mexican papas con chile. One whole cup is added to create this incredible coating on the potatoes.

Chile poblano: Chile poblanos have a mild spice and works beautifully in this dish for a totally elevated flavor!

Onion: Finely dice one onion to sauté with the potato. The onion will add a ton of flavor mixed with the garlic.

Garlic: Use 3 garlic cloves for a nice, aromatic seasoning in this side dish.

Chicken bouillon seasoning: We use one tablespoon of the chicken bouillon seasoning for the potatoes to simmer in. You can use the cubes as well, just adjust to the measurements used!

Water: In order to get just the right softness to these cheesy mexican potatoes, water and the chicken bouillon seasoning will be combined before the cheese is added. So easy!

Salt and pepper (optional): So, salt and pepper weren’t counted in the 7 ingredients, but literally this is all the seasoning you need (or don’t need!), for these mexican potatoes and peppers. Season these cheesy potatoes to preference.

More Variations to these Cheesy Mexican Potatoes

There are a few ways you can variate these cheesy mexican potatoes. Here’s how:

Switch up the cheese or add meat! Instead of using mozzarella cheese in this mexican potatoes skillet recipe, try using Monterey Jack cheese or even Oaxacan cheese. So good! Or you can even add diced pork for a heavier alternative.

Do you have other favorite mexican recipes? Yes! Pair these cheesy mexican potatoes with our Authentic Mexican Enchiladas Vegetarian Recipe with Cheese or our Quick and Easy Authentic Chile Verde Recipe That is So Tender. Both are easy weeknight dinner recipes and are family favorites!

What can I pair with this dish? The fun part! Make these easy mexican potatoes a complete meal with dessert like our 4-Step Extremely Soft Cookie Butter Bars That is Way Too Easy | No-Bake or Classy Chocolate Mousse with Grand Marnier to Indulge In for the perfect end to this spicy dish.

Looking for some awesome printables that are totally FREE? Our favorite! Check out our FREE LIBRARY for our Grocery Checklist or our Instant Pot Cooking Times Chart printables to help you on your cooking journey!

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Ingredients

4 russet potatoes diced in large chunks
1 cup shredded mozzarella cheese
6 chile poblano
3 garlic cloves peeled and minced
1 small onion diced
1 tablespoon chicken bouillon seasoning
1½ cups water
salt and pepper to taste optional

Instructions

Line a baking pan with aluminum foil. Put the chile poblanos on the lined baking pan and broil for 10 minutes until charred. Use tongs to flip the chile to the other side. Broil for another 10 minutes. Depending on the thickness of the chile, broil for another 5 minutes on the sides that weren't broiled.
Transfer the broiled chile to a brown paper bag and fold to close. Leave in the bag for 5-10 minutes until cooled. You may want to put a plate underneath the paper bag to capture any moisture.
Peel the blackened skin off the chile as much as you can and remove the seeds. Cut the chile into strips at least 1-inch thick. Depending on your spice tolerance, you can leave some seeds.
In a large skillet, add olive oil over medium heat. Sauté the garlic and onion until softened. Add the diced potato and sauté for 5 minutes until slightly softened.
Add the water the chicken bouillon seasoning. Cover and simmer over medium-low heat for 13-15 minutes until the potatoes are fully cooked.
Add the cut chile strips and the cheese. Stir to combine until the cheese is melted. Season with salt and pepper to taste. Enjoy!

Notes

When cutting the roasted chile poblano, you can leave some seeds. However, the more seeds that are left, the spicier it will be in the potatoes.
You can use Monterey jack or even Oaxacan cheese if you don’t have mozzarella.
See our 5-Step Easy Chile Relleno Recipe You’ll Love for more broiling tips.

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Frequently Asked Questions

How long do these cheesy mexican potatoes last in the refrigerator?

Consume these mexican potatoes and peppers within 3-4 days for optimal flavor.

Do roasted peppers need to be peeled?

While it’s not required to peel the skin, for the best flavor peel the pepper to remove the charred pieces of the skin. That way, you’re exposing the rich, smoked flavor of the pepper perfect for incorporating in your different dishes.

How do you remove the skin from roasted red peppers?

After the peppers are roasted, put the peppers in a paper bag for at least 10 minutes. The steam in the paper bag will make the skin easier to peel.

What’s the difference between Chile Poblano and chile relleno?

Chile poblano is a type of pepper while chile rellenos are usually stuffed with cheese, dipped in an egg batter, then fried.

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7-Ingredient Cheesy Mexican Potatoes with Roasted Chile