Real Recipes From Real Home Cooks ®

chorizo, poblano and potato skillet

(1 rating)
Recipe by
Carolyn Haas
Whitewater, WI

I love the taste of chorizo and the calories of soy chorizo.

(1 rating)
yield 3 cups
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For chorizo, poblano and potato skillet

  • 1 lg
    russet (baking) potato
  • 1/2 lb
    mexican chorizo - i use soy
  • 1/2 c
    onion, chopped
  • 1 md
    poblano pepper, seeded and diced
  • 2 clove
    garlic, grated or minced
  • 1/2 tsp
  • 4 oz
    queso fresco, crumbled
  • salt, to taste
  • 2 Tbsp
    chopped cilantro, to garnish
  • chopped avocado, to serve
  • chopped green onion, to serve
  • crema, to serve

How To Make chorizo, poblano and potato skillet

  • 1
    Wash off potato, poke with fork several times and microwave on high, about 5 minutes, or until fork is just able to be easily inserted. Cool, dice.
  • 2
    Remove chorizo from casing and crumble. Cook over medium heat along with the onion for a few minutes.
  • 3
    Add poblano, garlic and oregano. Cook and stir until chorizo starts to brown. Add in diced potato.
  • 4
    Check seasonings and add salt as necessary. Stir in cheese and most of the cilantro.
  • 5
    Serve with additional cilantro, chopped green onions and chopped avocado.
  • 6
    Can be eaten as a bowl (with some rice, if desired). Or on top of a chalupa or in a taco.

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