Chile Con Queso Ham and Potato Pie
When Hubby raved about my Chile Con Queso Stuffed Potato Skins I knew I had scored! The winning combo of Chile Con Queso and potatoes has a soft comforting texture yet when it mixed with spicy cheese sauce the whole team sings! Dotted with ham, cilantro, scallions, Chile Con Queso Ham and Potato Pie is sure to wow your family and friends. This Potato Pie is easy to make and is delicious when served with a crisp green salad or fruit salad.
I am entering Puffy Chile Con Queso Ham and Potato Pie in the Desert Pepper Blogger Recipe Contest entrée category. This recipe can be served for brunch, lunch, or dinner!
Why I Love This Recipe
Easy and Customizable: This recipe comes together in under 90 minutes and can be adapted to fit your tastes.Add what you want! Use the Chile Con Queso and Cantina Red Salsa in the recipe but:
Exchange the flavor pop ingredients for Italian by using mozzarella, basil, artichoke hearts, and fresh tomatoes.
Exchange the ham for crispy bacon, pancetta, or cooked Mexican chorizo!
Mix Cantina Red Salsa with fresh tomatoes, parsley, cilantro, scallions, and green olives, and use as the topping.
Flavorful and Crowd-Pleasing:The combination of textures and flavors is irresistible, making this a dish everyone will love. It’s great for those who don’t like quiche, like Hubby!
Serve Anytime: This bake is a crowd-pleaser, perfect for brunch, a fun game day snack or a satisfying dinner. We couldn’t resist having 2 helpings for dinner!
Ingredients for Chile Cheese Con Queso Ham and Potato Pie
One feature I love about this recipe is the ingredients list. Readily available ingredients makes for a one shop stop before preparing it. Plus, I use packaged chopped ham and chopped frozen mango for convenience and saving time.
A 9-inch frozen deep dish pie crust is used in this recipe. I remove the foil pie pan and drop it into a ceramic pie pan to not only look better but for a better bake. Do this as soon as the pie crust is removed from the freezer.
I used Russet Potatoes but Yukon Gold potatoes would be good if you want added sweetest. Peel and dice the potatoes into 1/2-inch cubes. I originally planned on using frozen O’Brien Potatoes but forgot to buy them at the store!
Half and half is mixed with Desert Pepper Chile Con Queso in this potato pie. If unavailable, heavy cream or whole milk will work well.
For the grated cheese, Chile Con Queso Ham and Potato Pie would be delicious with Pepper Jack, Monterey Jack, Gouda, or Colby. offer flexibility. I used Sharp Cheddar. The pie features Chile Con Queso so I didn’t add very much cheese. If you are feeling cheesy, add more.
I used four large eggs to make the pie. There will be a little extra filling so if you only had 3 eggs the pie would still be delicious. The filling is mainly potatoes not a creamy egg mixture like a quiche. This plays to my advantage cuz Hubby does not like quiche. Thus, I use the name potato pie but hey, use whatever name you want for Chile Con Queso Ham and Potato Pie to win your family over.
Buying chef ready products like the ham and mango make preparation an ease!
How to Prepare Chile Con Queso Ham and Potato Pie
Step 1. Preheat the oven to 400°F.
Step 2. Remove one frozen pie shell from the freezer then remove the foil pan. Drop the pie shell into a greased 9 or 10-inch pie dish. Line a cookie sheet with foil and place the pie pan on top.
Step 3. Place cooked potatoes in a microwave safe container with 1/4 cup water, and 1 teaspoon salt. Cover with plastic wrap to seal, and cook for 4 minutes. Carefully remove the plastic wrap from the cooked potatoes. Set aside.
Step 4. In a large mixing bowl, whisk until smooth the Desert Pepper Chile Con Queso and Cantina Red Medium Salsa, eggs, half-and-half, flour, and 1 teaspoon salt.
Step 5. Mix the cooked potatoes with the ham, cilantro, and scallions then arrange it evenly in the pie shell. Sprinkle half of the shredded cheese on the bottom of the pie shell. Pour the queso egg mixture over the filling to almost the top. Sprinkle remaining cheese on top.
Step 6. Place the potato pie into the oven. Reduce the oven temperature to 375F. Bake the potato pie for 55 minutes or until the pie is golden brown or a toothpick inserted in the center comes out clean
Step 7. Mix together Fresh Mango Salsa, and set aside.
Step 8. Cool for 10 minutes before slicing. Top a serving of Chile Con Queso Ham and Potato Pie with fresh mango salsa!
Desert Pepper Blogger Recipe Contest
What a delight to find out I was one of the 50 recipe bloggers that were provided Desert Pepper Trading Post Salsas and Chile Con Queso! Our mission is to sample, then develop brunch, game day and entrée recipes. How fun!
Thanks to Desert Pepper Trading Post, recipe bloggers received 2 jars of the following:
1. Peach Mango Salsa - Medium
“Escape to the sun-dappled tropics and feast your eyes on a pairing of mangoes and peaches, peppers, and spices... bursting with juicy flavor and ripe for the dipping. Tuck a jar in your basket and sample the fruits of your desire. Peach Mango Salsa pairs well with chicken or pork for a tropical inspired dish.” ~ Desert Pepper
Ya gotta love the sweet-heat found in Peach Mango Salsa. ~ Merry
2. Cantina Medium Red Salsa
“Cantina Medium Red Salsa is the perfect amigo for snacking or authentic cooking. It's like a shimmering hot sunset, with just the right amount of heat to light up your taste buds.” ~ Desert Pepper
*I found if the heat of Cantina when mixed with other ingredients to be the perfect kick. I love that Desert Pepper Trading Post offers 3 heat levels on their products. ~ Merry
3. Chile Con Queso - Medium
“Far beyond the horizon comes Chile Con Queso. A feast for the senses where red and green chiles entwine with golden cheddar, and the celebration never ends. Bask in the glow. There’s nothing else like it under the sun.” ~ Desert Pepper
I found Chile Con Queso to be an extremely easy way to boost gentle heat with cheese flavor to sauces. Think: Mac and cheese, quiche, chicken pot pie, soups, chili, rice, grits and mashed potatoes! Endless! ~ Merry
Where to Buy Desert Pepper Salsa and Queso Dip!
Purchase Desert Pepper Salsa products at: Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, Meijer.
Find Out More About Desert Pepper Trading Post
For more information on Desert Pepper Trading Post, and for recipes check out the hashtags and the social media links below.
In Conclusion
This Chile Con Queso Ham and Potato Pie recipe is a true winner! Not only is it easy to make and endlessly customizable, but it's also bursting with flavor and comfort. The soft potato filling is perfectly complemented by the spicy kick of the Chile Con Queso and Cantina Red Salsa, while the ham, scallions, and cilantro add freshness and depth.
Whether you're serving it for brunch, lunch, or dinner, this pie is sure to be a crowd-pleaser. Plus, with its convenient make-ahead options and delicious leftovers, it's a recipe you'll come back to again and again.
Don't forget to check out Desert Pepper Trading Post for their amazing line of salsas, dips and of course their Chile Con Queso! With their variety of flavors and heat levels, you're sure to find the perfect ingredients to take your dishes to the next level.
Chile Con Queso Ham and Potato Bake
Serves: 6
Prep Time: 10 minutes
Bake Time: 55 minutes
Ingredients 1 frozen deep dish pie shell. 9 or 10-inch
10 ounces potatoes, peeled and cut 1/2-inch cubes
2 teaspoons kosher salt, divided
1 cup Desert Pepper Chile Con Queso
2 tablespoons Desert Pepper Cantina Red Medium Salsa 4 large eggs
1 cup half-and-half
2 tablespoons all-purpose flour 1 cup chopped ham
1/4 cup chopped scallions
1/4 cup chopped cilantro
3/4 cup shredded Sharp Cheddar Cheese
Fresh Mango Salsa: Mix 1 cup fresh or frozen mango cut in 1/4-inch cubes with 3 tablespoons Cantina Red Salsa, and desired amount of cilantro and scallions.
Step 1. Preheat the oven to 400°F.
Step 2. Remove one frozen pie shell from the freezer then remove the foil pan. Drop the pie shell into a greased 9 or 10-inch pie dish. Line a cookie sheet with foil and place the pie pan on top.
Step 3. Place cooked potatoes in a microwave safe container with 1/4 cup water, and 1 teaspoon salt. Cover with plastic wrap to seal, and cook for 4 minutes. Carefully remove the plastic wrap from the cooked potatoes. Set aside.
Step 4. In a large mixing bowl, whisk until smooth the Desert Pepper Chile Con Queso and Cantina Red Medium Salsa, eggs, half-and-half, flour, and 1 teaspoon salt.
Step 5. Mix the cooked potatoes with the ham, cilantro, and scallions then arrange it evenly in the pie shell. Sprinkle half of the shredded cheese on the bottom of the pie shell. Pour the queso egg mixture over the filling to almost the top. Sprinkle remaining cheese on top.
Step 6. Place the potato pie into the oven. Reduce the oven temperature to 375F. Bake the potato pie for 55 minutes or until the pie is golden brown or a toothpick inserted in the center comes out clean
Step 7. Mix together Fresh Mango Salsa, and set aside.
Step 8.Cool for 10 minutes before slicing. Top a serving of Chile Con Queso Ham and Potato Pie with fresh mango salsa!
Chef’s Notes:
Leftover Quiche: Leftover potato pie can be sliced into portions and store it in an airtight container in the fridge for up to 3days. Reheat in a preheated at 400°F oven for 15 minutes. I microwaved 1 slice of pie for 1 minute with success.
I check the internal temperature of the ham and potato pie with a meat thermometer. The edges will be about 204°F and the center around 199°F when the pie is done.
Author: Merry Graham from A Merry Recipe
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