chorizo, poblano and potato skillet
I love the taste of chorizo and the calories of soy chorizo.
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
3 cups
Ingredients
- 1 large russet (baking) potato
- 1/2 pound mexican chorizo - i use soy
- 1/2 cup onion, chopped
- 1 medium poblano pepper, seeded and diced
- 2 cloves garlic, grated or minced
- 1/2 teaspoon oregano
- 4 ounces queso fresco, crumbled
- salt, to taste
- 2 tablespoons chopped cilantro, to garnish
- chopped avocado, to serve
- chopped green onion, to serve
- crema, to serve
How To Make chorizo, poblano and potato skillet
-
Step 1Wash 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.
-
Step 2Remove chorizo from casing and crumble. Cook over medium heat along with the onion for a few minutes.
-
Step 3Add poblano, garlic and oregano. Cook and stir until chorizo starts to brown. Add in diced potato.
-
Step 4Check seasonings and add salt as necessary. Stir in cheese and most of the cilantro.
-
Step 5Serve with additional cilantro, chopped green onions and chopped avocado.
-
Step 6Can be eaten as a bowl (with some rice, if desired). Or on top of a chalupa or in a taco.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Diet:
Vegetarian
Ingredient:
Tofu/Soy
Category:
Tacos & Burritos
Method:
Stove Top
Keyword:
#Central American
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