Elote Queso and Crispy Smashed Potatoes with Poblano Peppers
A vibrant Mexican-inspired dish featuring creamy poblano queso topped with charred corn salsa alongside perfectly crispy smashed potatoes. The queso combines melted cheese with roasted poblanos and evaporated milk for rich, smoky flavor, while the elote salsa brings fresh corn, bell peppers, and cotija cheese together with lime and cilantro. The potatoes are first boiled, then roasted and smashed for maximum crispiness before being brushed with garlic cilantro butter and topped with cotija. Perfect for entertaining or as a hearty side dish that brings together the best of Mexican street food flavors in one impressive presentation.
Ingredients
- 1 bag small yellow or red potatoes
- ½ Tbsp olive oil
- 2 Tbsp butter
- 1 garlic clove minced
- ½ Tbsp cilantro
- ¼ tsp smoked paprika
- ¼ tsp onion powder
- ¼ tsp salt
- ¼ cup cotija cheese
- 3 ears corn
- ½ red bell pepper
- 2 roasted poblano peppers divided
- ¼ white onion
- ¼ cup cilantro
- juice of 1/2 lime
- 1 12 oz can evaporated milk
- 1 Tbsp corn starch
- ¾ lb queso melting cheesemonterey jack1:1milddairy-free
good melting properties
- 4 Tbsp cotija cheese, divided
- ½ tsp smoked paprika
- ¼ tsp pepperanaheim peppers1:1mild
less smoky flavor
- ½ tsp salt
Instructions
- 1
Drizzle olive oil over corn, poblanos, onion and red pepper, lightly salt and grill or roast until nicely charred
- 2
Remove vegetables from grill and allow to cool, setting aside one poblano
- 3
Remove corn from cob and dice the other vegetables
- 4
Combine diced vegetables in large mixing bowl with cotija cheese, lime juice, cilantro and salt, store in fridge
- 5
Fill large pot with water to submerge potatoes and bring to boil
- 6
Boil potatoes for 8 minutes
- 7
Preheat oven to 400°F
- 8
Strain potatoes and place on large baking sheet
- 9
Cover potatoes with olive oil, salt, onion powder and paprika
- 10
Roast for 20 minutes
- 11
Melt butter in small bowl and add garlic and cilantro, set aside
- 12
Remove potatoes from oven and gently smash each with small plate
- 13
Return smashed potatoes to baking sheet and brush with cilantro garlic butter
- 14
Bake for 5 minutes
- 15
Remove and brush again, add cotija cheese and bake for 5 more minutes
- 16
Warm evaporated milk in skillet over medium heat
- 17
Whisk in corn starch once milk is warm
- 18
Lower heat once mixture comes to near boil
- 19
Add cheese slowly while stirring constantly
- 20
Mix in seasonings and remaining poblano pepper
- 21
Scoop elote salsa on top of queso and dust with more cotija cheese to serve
Tips
Boiling potatoes first helps them roast evenly and creates a crispier skin when smashed and roasted again.
Find the magic touch when smashing potatoes - gentle pressure with a small plate works best to avoid completely destroying them.
Keep stirring constantly when adding cheese to prevent the queso from breaking or becoming grainy.
Good to Know
Store leftover queso covered in refrigerator for up to 3 days. Reheat gently with splash of milk. Elote salsa keeps 2-3 days refrigerated.
Roasted vegetables and elote salsa can be prepared up to 2 days ahead. Potatoes are best served immediately after final baking.
Serve queso warm in ramekins topped with elote salsa, with smashed potatoes alongside. Provide chips or tortillas for dipping.
Common Mistakes
Add cheese slowly to warm milk to avoid breaking the sauce
Don't over-smash potatoes to avoid turning them into mush
Keep queso warm but not boiling to prevent separation
Substitutions
Dairy-Free Swaps
General Alternatives
less smoky flavor
FAQ
Can I make this without a grill?
Yes, roast all vegetables in the oven at 400°F until charred, about 15-20 minutes. The flavor will be similar with slightly less smokiness.
What if my queso sauce breaks?
Remove from heat immediately and whisk in a tablespoon of cold milk or cream. If needed, blend briefly to re-emulsify the sauce.
How long will the smashed potatoes stay crispy?
They're best served immediately but will stay reasonably crispy for about 30 minutes. Reheat in oven to restore crispiness if needed.