Chorizo Poblano And Potato Skillet Recipes

POTATO, POBLANO AND CHORIZO OMELET

Steps:

• Heat oven to 350°F.
• Cook chorizo and onions in medium ovenproof skillet on medium heat 8 min. or until chorizo is done, stirring frequently. Add potatoes and chiles; cook 2 min., stirring occasionally. Remove from heat. Stir in 1/2 cup cheese; spread to evenly cover bottom of skillet.
• Whisk whole eggs, egg whites and sour cream until blended; pour over chorizo mixture. Top with remaining cheese.
• Bake 25 min. or until center is set. Serve with tortillas and salsa.

POBLANO CHORIZO SCALLOPED POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (170°C). Grease a 9 x 13-inch (22 x 33 cm) baking dish with the butter.
• Add the chorizo to a large pan over medium-high heat and sauté until cooked through, 5-6 minutes. The chorizo will not change color, but it will give off a lot of red oil and become firm enough to break up with a spatula or wooden spoon.
• Transfer the chorizo to a bowl with a slotted spoon, leaving about a tablespoon of oil behind in the pan.
• Add the garlic, onion, and poblanos to the pan and sauté until the oil is absorbed and the onions are translucent and red, about 5 minutes.
• Add the salt, chorizo, and cream to the pan. Reduce the heat to medium-low and bring to a gentle simmer. Cook for about 10 minutes, stirring frequently, until the cream thickens enough to coat the back of a spoon.
• Use a slotted spoon to remove the solids from the cream mixture and set aside. The infused cream should be the consistency of a thin gravy. If not, continue to simmer until that consistency is reached.
• Arrange a layer of potato slices in the bottom of the prepared baking dish. Top with some of the chorizo mixture. Repeat with the remaining potatoes and chorizo mixture until the dish is full, finishing with a layer of chorizo and vegetables. Pour the cream sauce over the top and shake the pan slightly so the sauce settles to the bottom of the dish. Cover the pan tightly with foil.
• Bake for about 60 minutes, until the potatoes are tender.
• Remove the dish from the oven and turn on the broiler. Uncover the pan, and scatter the Oaxaca cheese over the top. Place the pan under the broiler to melt and crisp the cheese, 2-3 minutes. Watch very closely so it doesn't burn.
• Let the scalloped potatoes rest for at least 15 minutes, then garnish with the scallions before serving.
• Enjoy!

CHORIZO-POTATO TACOS

Steps:

• Put the potatoes in a microwave-safe bowl, add 1/2 cup water and season with salt. Cover with plastic wrap and microwave 5 minutes.
• Meanwhile, heat the vegetable oil in a medium skillet over high heat, then add the squash and cook until browned but still crisp, 3 to 4 minutes. Season with salt and pepper and transfer to a bowl. Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes. Add the potatoes and cooking water and cook, tossing, until the potatoes are browned and the sausage is cooked through, 5 to 6 more minutes. Season with salt.
• Combine the tomatoes, scallion, jalapeno and cilantro in a bowl and season with salt. Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute. Fill with the squash and chorizo mixture and sprinkle with the cheese and salsa. Top with sour cream and/or guacamole, if desired.

MEXICAN CHORIZO AND POTATO PRESSED SANDWICH

Steps:

• Put the potatoes in a large nonstick skillet and cover with water by 1/2 inch. Season with enough salt to taste like seawater. Bring to a boil and turn down to a simmer. Simmer the potatoes until mostly cooked through, 3 to 4 minutes. Drain and let cool on a plate in a single layer.
• Rinse and dry the skillet; place over medium-high heat with 1 tablespoon oil. When the skillet is hot, add the chorizo and cook, breaking up with a wooden spoon, until crisp and brown, about 6 minutes,. Transfer to a plate with a slotted spoon. With about 1 tablespoon of fat left in the pan - remove some if there's too much or add more oil if there's too little - add the cooled potatoes and cook, stirring periodically, until golden brown all over, 4 to 6 minutes. Add the chorizo back to the pan and stir for about a minute. Remove from the heat and let cool completely.
• Slice the bread loaf in half horizontally and lay the two halves cut-side up. Pull out some of the bread from both halves (reserve for another use), leaving a 1/4-inch border. Spread mayonnaise on both halves. On the bottom half, layer ingredients in this order: refried beans, chorizo and potato, salsa, pickled jalapenos, Cotija, tomato, cilantro, shredded lettuce, some salt and pepper, and the top half of bread. Wrap tightly in parchment, wax paper or plastic wrap and secure with twine if necessary. Press at least 3 hours with a brick (see Cook's Note) or cast-iron skillet on top to flatten the sandwich, refrigerated. About 45 minutes before serving, bring the sandwich to room temperature.

CHORIZO STUFFED POBLANO PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes. Remove skillet from heat; stir rice, onion, 1/4 cup taco sauce, Cheddar cheese, and cumin with the chorizo until evenly mixed.
• Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan. Drizzle 1 tablespoon taco sauce over each pepper. Pour water into bottom of the dish; cover loosely with aluminum foil.
• Bake in preheated oven until peppers are tender, about 1 hour.

MEXICAN CHORIZO AND POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium-high heat. Cook and stir ground beef, chorizo, and onion until meat is browned and crumbly, 5 to 7 minutes. Season with chili powder, cumin, paprika, salt, coriander, and black pepper. Add black beans, tomatoes, and corn; cook and stir until heated through, about 5 minutes. Transfer mixture to a 2-quart baking dish.
• Combine cream cheese and butter in a microwave-safe bowl; heat on high until melted, about 1 minute. Stir cream cheese mixture until smooth; spread over meat mixture. Layer hash browns over cream cheese mixture and top with Cheddar cheese.
• Bake in the preheated oven until cheese is melted and potatoes are lightly brown, 30 to 40 minutes. Serve with shredded lettuce and guacamole.

POTATO, POBLANO, AND CHORIZO TACOS

Steps:

• Preheat broiler to high.
• Cut poblanos in half lengthwise; discard seeds and membranes.
• Place poblano halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 8 minutes, until blackened. Place in a paper bag; fold close tightly.Let stand 5 minutes. Peel; coarsely chop.
• Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add potato to pan; cook 3 minutes. Add poblano, corn, red pepper, and garlic; cook 2 minutes, stirring frequently. Add onion mixture to potato. Add chorizo to pan; cook 1 1/2 minutes, stirring to crumble. Return potato mixture to pan. Stir in stock and salt; bring to a boil. Partially cover, reduce heat, and simmer 6 minutes or until potato is tender, chorizo is done, and liquid almost evaporates.
• Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange about 1/3 C potato mixture in center of each tortilla; top with 1 1/2 teaspoons onions and 1/ 1/2 teaspoons cheese. Serve with lime wedges.

CHORIZO, POBLANO AND YAM FAJITAS WITH LIME-MARINATED RED ONIONS

Steps:

• Toss onions and generous sprinkle of salt in medium bowl. Mix in lime juice. Set aside to marinate, tossing occasionally.
• Meanwhile, place yam in microwave-safe bowl. Add splash of water. Cover; cook on high until tender, 3 to 4 minutes.
• Sauté chorizo in large nonstick skillet over medium-high heat until cooked through, breaking into small pieces with fork, about 5 minutes. Transfer chorizo to bowl. Spoon off all but 1 tablespoon fat from skillet. Add chiles to skillet. Cover and cook until tender, stirring occasionally, about 4 minutes. Drain yam; transfer to skillet. Add chorizo and toss 1 minute to rewarm filling.
• Cook 1 tortilla at a time directly over gas flame or in skillet until heated, 10 to 15 seconds per side.
• Arrange tortillas on work surface. Spoon filling in strip down center of each. Top with cheese, onions, and sprinkle of lime marinade. Fold in sides of tortillas.
• Often called pasillas; available at some supermarkets and at specialty foods stores and Latin markets.