Add some pizzazz to your potatoes with these Mexican potato recipes.
South-of-the-border flavors may be just the new twist some of your standard potato recipes need!
***Scroll down to the bottom of the page to add your own favorite Mexican potato recipe.
Mexican Potato Recipe
Place butter in a microwavable casserole dish. Microwave at high for just until butter melts. Add potatoes and stir to coat with butter. Combine remaining ingredients and sprinkle over potatoes. Cover and microwave on high for until potatoes are tender.
Chipotle Mashed Potatoes
Boil cubed potatoes until tender (about 25 minutes). Drain and place in mixing bowl.
Squeeze cooled garlic out of bulb and add to potatoes along with cheddar cheese, cream cheese, butter and chipotle pepper. Beat potato mixture with electic mixer or hand beater until smooth. Season to taste with salt and pepper.
Mexican Baked Potatoes Recipe
Bake the potatoes until tender--about 1 hour at at 400 degrees. Or you can choose to bake them in the microwave according to your oven's directions.
While the potatoes are baking prepare the Mexican filling: Brown ground beef, onion and garlic in a saucepan. Drain the fat then add refried beans, salsa and pepper. Simmer the meat mixture for about 30 minutes or until thickened.
Cut an X in the top of each baked potato and fluff up the potato pulp with a fork. Spoon the beef mixture over each potato, garnish with sour cream and sprinkle with green onion and chopped tomato.
Serve with corn or tortilla chips.
Mexican Potato Salad
Boil potatoes until tender, 15 to 20 minutes. Drain and let cool. Cut potatoes into 1-inch cubes.
Meanwhile, in a small saucepan of boiling water, cook the carrots until just tender, about 5 minutes. Drain well.
Combine the potatoes and carrots with the broth, vinegar, pickled jalapeno juice, pepper and olive oil. Add the celery, onion, scallion greens, peas and pickled jalapeno peppers. Toss to mix well. Garnish with chopped cilantro.
Serve at room temperature or slightly chilled.
Potatoes Con Queso
Sauté onion and garlic in butter over low heat. Add flour and whisk until smooth. Cook, whisking constantly, for several minutes.
Gradually add milk, whisking constantly, and cook over medium heat until slightly thickened. Stir in 1 1/2 cups of the cheese. Remove from heat and stir until cheese is melted. Add pimiento, green chilies, jalapeños and salt, stirring well.
Place half of potato slices in a lightly greased 2 qt. baking dish; top with half of cheese mixture. Repeat layers. Bake, covered, at 350ºF. for 20 minutes. Uncover and bake 40 minutes more. Sprinkle with remaining 1/2 cup cheese and bake a few more minutes to melt cheese.
Mexican Potato Soup
Saute the potatoes, onions and garlic in the butter until they are golden. Add the tomatoes, green chilies and salt. Place all ingredients in a cooking pot and add the water. Simmer on low to medium heat for about 1 hour.
Place some of the shredded cheese in each of 6 serving bowls. Ladle the soup over the cheese, garnish with parsley if desired and serve hot.
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Mexican Style Stuffed Potatoes
4 10-ounce russet potatoes 1/2 C. milk 1 C. shredded Mexican-blend cheeses 1/3 C. crushed nacho-flavored tortilla chips 1/3 C. chopped fresh cilantro …
Mexican Pork and Potato Casserole
Ingredients: 2 teaspoons olive oil 1 pound boneless pork chops, trimmed of visible fat 1 sweet yellow onion, thinly sliced 4 cloves garlic, minced …
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