Appetizer
Green Chile Potato Cheese Balls
Crispy on the outside, creamy and cheesy on the inside — these Green Chile Potato Cheese Balls are a New Mexican comfort food favorite that brings together simple, wholesome ingredients in the most delicious way. They're perfect as an appetizer, side dish, or even a main event at your family table.
There's something special about comfort food that's rooted in tradition. Green Chile Potato Cheese Balls are exactly that — a simple, heartfelt recipe that celebrates what makes New Mexican cooking so beloved. In our family, we've always believed that the best dishes start with quality ingredients and a little bit of love.
These golden, crispy balls are filled with creamy mashed potatoes, melted cheese, and bright Hatch Green Chile that gives them that authentic New Mexico flavor. We use our own chopped chile plus a teaspoon of Hatch Green Chile Powder in the panko for an extra hit of smoky heat. They're the kind of recipe you make for weeknight dinners, potlucks, and family gatherings — the kind that disappears off the plate faster than you can refill the platter.
Whether you're using an air fryer for a quick weeknight meal or baking them for a crowd, these potato cheese balls deliver that perfect combination of crispy exterior and savory, cheesy center. They're a reminder of why home cooking and family recipes matter so much to us here in New Mexico.
Green Chile Potato Cheese Balls
- Prep30 min
- Cook10 min
- Total40 min
- Serves14
Ingredients
Instructions
- Boil, peel, and chop potatoes.
- Add butter and mash.
- Add garlic salt and pepper.
- Add Hatch Green Chile and mix well.
- To the crushed Panko crumbs, add garlic salt and Hatch Green Chile Powder. Set aside.
- Add enough water to the flour to make a thin paste.
- Flatten a scoop of potato mixture. Place a cube of cheese in the middle and form the mixture into a ball.
- Dip the ball into the flour paste and roll in the crumbs.
- Place in the freezer for 30 minutes.
- Preheat the air fryer to 375°F. Cook for 10 minutes, turning once.
Made with Roasted Hatch Green Chile (Jarred), grown by our family in the Hatch Valley for five generations.
Everything for this recipe
