Mexican Potatoes with Ancho Pepper (Papas Anchos)

These rustic Mexican Scalloped Potatoes, or Papas Potatoes with Ancho Pepper, (Papas Anchos), are topped with cheese and crushed ancho chilies. Great with any grilled foods including burgers, these also are perfect with roast chicken!

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If you've read any of my blogs you know I love potatoes.

Growing up I think my mother only made boiled or baked so my love affair with potatoes really happened when I left home.

Not that I don't like a good baked potato, but my mother thought microwaving a potato was the same as baking one.

They were always wrapped in wax paper and really weren't my fave. It wasn't until I had a real baked potato with a well roasted skin that I decided baked potatoes were OK.

Or maybe it was the sour cream, bacon and chives that were the part I fell in love with.

In any case, growing up I missed out on hash brown and scalloped potatoes and especially these Mexican Scalloped Potatoes.

We did have frozen French fries and maybe a tater tot or two.

We did have potato salad but usually it was store bought. I can't ever remember oven roasted potatoes. Woe is me.

Well, I'm always on the lookout for a good potato recipe.

I've never seen too many Mexican potato recipes.

And I never knew there were Chinese potato recipes. But there are both!

Potato recipes are everywhere! I haven't seen too many traditional Mexican potato dishes but there are a few from New Mexico and that is good enough for me.

I love potatoes in Mexican dishes and stuffing potatoes into burritos and then I found this recipe. It isn't quite scalloped potatoes but it does have a Mexican name and contains ancho peppers. Sold!

Why I Love Mexican Potatoes with Ancho Pepper

I love that these rustic scalloped potatoes are easily made.

They also have a lot of flavor and a lot of cheese.

These are a great change from other potato dishes and if you eat a lot of Mexican food, these Mexican potatoes make a great accompaniment and are a great change from rice or beans.

Slice into wedges and toss with cheese, onions, olive oil and cream.

Throw in a few crunched up ancho chilies. If you are anything like me, I have a lot of dried chilies on hand and some always need a home.

Mine were so dried out that I crushed them in my hand and threw them in. I think they give a better flavor than using chile powder. That's about it.

How To Serve Mexican Potatoes with Ancho Pepper

Perfect with any grilled dish or a roast chicken these cheesy chile wedges were superb with burgers and  a welcome change from French fries.

Papas Anchos are much less fussy than scalloped potatoes. And sometimes less fussy is just what I need.

FAQ's

I love this simple recipe and I'm guessing you will, too.

Different than steak fries and more seasoned than scalloped potatoes, these Mexican potatoes just may become your new fvorite side dish.

More Mexican Side Dishes

Poblano and Cheese Casserole

Pickled Red Onions and Other Toppings

Esquite Corn in a Bowl

Recipe Card

Recipe

Potatoes with Ancho Pepper (Papas Anchos)

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• Author: Abbe Odenwalder
• Prep Time: 15 Minutes
• Cook Time: 60 Minutes
• Total Time: 75 Minutes
• Yield: 6-8 Servings 1x
• Category: Side dish
• Method: Baking
• Cuisine: Mexican/American

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Description

These rustic Mexican Scalloped Potatoes, Papas Anchos, are filled with cheese and crushed ancho chilies. Great with any grilled foods including burgers, these also are perfect with roast chicken!

 

 

 

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Ingredients

Units USM Scale 1x2x3x

• 2-3 lbs boiling potatoes (unpeeled and quartered, or if your potatoes are big, make a few more wedges)
• 4 oz feta cheese
• 4 oz Asadero cheese or any good melting cheese like Monterey Jack or Mozzarella, grated
• ½ medium onion, sliced thin
• 2 T olive oil
• ½ t garlic powder
• 1 t coarse salt
• ½ t oregano
• 2 dried ancho chilies, stemmed and seeded, crushed or sliced into thin ribbons
• ½ c heavy cream
• ½ c Asadero cheese shredded for topping
• 2 green onions, chopped for garnish

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Instructions

Preheat oven to 350.

In a large bowl combine all of the ingredients except the scallions and cheese for topping. Toss well.

Transfer to an oven proof casserole that will hold your potatoes in one layer. Cover with lid or foil and bake for about 1 hour or until potatoes are tender.

Remove foil and top with reserved shredded cheese. Place under a preheated broiler and broil until cheese melts. Remove from oven and top with scallions.

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Notes

Adapted from Two Hot Tamales