Potato, Chorizo and Cheese Casserole

5 05 2012

I found a sauteed potato and chorizo recipe from Food Network’s Marcela Valladolid, made some of This Girl’s tweaks to turn it into a casserole, and brought it as a side dish for a Cino de Mayo party. This potato casserole would be a great addition to a brunch menu or a good stuffing for tacos or quesadillas too!

Potato, Chorizo and Cheese Casserole

The following serves 6-8:

  • 1 Tbsp vegetable oil
  • 10 ounces Mexican pork chorizo, casings removed (I used 5 sausage-sized links, about 1.25 lbs total)
  • 1 yellow onion, diced
  • 1 pound red skinned new potatoes, cut into small (1/4-inch) dice, and boiled (I used 14 Idaho potatoes instead)
  • 1 poblano pepper, diced
  • 1 anaheim or banana pepper, diced
  • 1 clove of garlic, smashed
  • Kosher salt and fresh ground black pepper
  • 2 cups shredded monterey jack cheese or Mexican cheese blend

Preheat oven to 350 degrees.

Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat.

Add the onions, peppers, garlic and boiled potatoes and saute until brown, about 12 minutes. Season with salt and pepper to taste.

Transfer half the potatoes to a casserole or baking dish, top with half the chorizo and 1 cup of cheese. Next add the rest of the potatoes, the rest of the chorizo and the final 1 cup of cheese. Bake covered in the oven 10-15 minutes or so, then uncover and continue baking until cheese is fully melted and crisp.

Additional This Girl tip: When making this dish again, I wouldn’t boil the potatoes first. They started to fall apart once sauteed. Next time, I would saute them raw to get the nice crunch I was looking for.




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