Papas Con Chiles Potatoes with Chiles and Cheese

Indulge in the comforting flavors of *Papas Con Chiles*—a delightful medley of creamy potatoes, smoky roasted poblano peppers, and gooey melted cheese. This Mexican-inspired recipe combines tender russet potatoes with the bold, earthy heat of poblanos, perfectly balanced by rich cheddar and Monterey Jack cheeses. Aromatics like diced onion and minced garlic lend depth, while a splash of heavy cream creates a luscious, velvety texture. Finished with optional fresh cilantro for a zesty touch, this dish can shine as a crowd-pleasing side or a satisfying main course. Easy to prepare in under an hour, *Papas Con Chiles* is the perfect way to elevate your next meal with vibrant, melty goodness.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 medium Russet potatoes
• 2 large Poblano peppers
• 3 tablespoons Butter
• 1 small, diced Onion
• 2 cloves, minced Garlic
• 0.5 cup Heavy cream
• 1 cup, shredded Cheddar cheese
• 0.5 cup, shredded Monterey Jack cheese
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons, chopped (optional) Fresh cilantro

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Roast the poblano peppers directly on the oven rack for about 20 minutes, turning occasionally, until the skins are charred.

Step 3

Place the roasted peppers in a bowl and cover with plastic wrap or a plate to trap steam. Let them sit for 10 minutes.

Step 4

Meanwhile, peel the potatoes and cut them into 1-inch cubes. Place the potatoes in a large pot and cover them with water.

Step 5

Add a pinch of salt to the water and bring it to a boil. Reduce the heat and simmer the potatoes for 10-15 minutes, or until they are fork-tender. Drain and set aside.

Step 6

Once the peppers have steamed, use a paper towel or your hands to peel off the charred skins. Remove the seeds and stems, then dice the peppers.

Step 7

In a large skillet, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Step 8

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 9

Add the diced roasted peppers to the skillet and stir to combine with the onion and garlic mixture.

Step 10

Lower the heat and fold in the cooked potatoes. Gently mash some of the potatoes with the back of a spoon or potato masher for a creamier texture, leaving some chunks for texture.

Step 11

Stir in the heavy cream, followed by the salt and black pepper. Mix well to ensure the ingredients are evenly combined.

Step 12

Sprinkle the shredded cheddar cheese and Monterey Jack cheese over the potato mixture. Cover the skillet and let the cheese melt, about 5 minutes.

Step 13

Remove the skillet from the heat and garnish with fresh cilantro, if desired.

Step 14

Serve immediately as a side dish or enjoy it as a hearty, cheesy main course.

Nutrition Facts

Serving size	(1382.8g)

Amount per serving	% Daily Value*
Calories	2205.0

Total Fat 129.8g	0%
Saturated Fat 74.1g	0%
Polyunsaturated Fat 1.1g
Cholesterol 371.2mg	0%
Sodium 4117.4mg	0%
Total Carbohydrate 194.7g	0%
Dietary Fiber 18.0g	0%
Total Sugars 21.9g
Protein 62.3g	0%

Vitamin D 6.7IU	0%
Calcium 1069.6mg	0%
Iron 10.0mg	0%
Potassium 5055.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.2%

Protein: 11.3%

Carbs: 35.5%