Cheesy Chorizo Potatoes, Millie's

Millie Johnson


We love our Mexican food ! These potatoes are great when you don't want to have rice. The chorizo gives these potatoes just the right flavor and the cheese, well, everyone knows cheese makes everything better ! lol..I use whatever cheese I have on hand at the time. It's great with Pepper Jack, cheddar or the Mexican cheese blend. I hope you enjoy !


★★★★★ 2 votes

4 - 6
10 Min
20 Min
Pan Fry


Add to Grocery List

  • 7 1/2 oz
    mexican style chorizo (it has two tubes per 15 oz. pack. i use one tube and freese the other)
  • 4
    potatoes, med. to lg. sized
  • 1 1/2 c
    shredded pepper jack, cheddar or mexican blend
  • 1 tsp
  • 1/2 tsp
    ground cumin
  • 1/2 tsp
    black pepper
  • 1/2 tsp
    red pepper
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    onion powder
  • 1/2 tsp
    smoked paprika
  • 2 - 3 Tbsp
    oil (i used coconut oil)

How to Make Cheesy Chorizo Potatoes, Millie's


  1. Mix all the dry ingredients and set aside.
    Peel potatoes, wash, dry, then cut into quarters and slice into about 1/4-1/2 inch thick pieces. Set aside.
  2. Here is the chorizo I used.
  3. Remove chorizo from the plastic casing and cook for a few minutes (about 4-5 min.) over high heat, in a 10 - 12 inch skillet. Pour in a bowl and set aside. (Do not drain !)
  4. Return skillet to heat and add oil.
    While that gets hot, sprinkle spices onto potatoes and toss to incorporate. Add to skillet and stir to coat with the oil, then cover with a lid. Every few minutes remove lid, turn with spatula then recover. Cook till golden brown.
  5. Once potatoes are done, turn off heat, add the chorizo and toss gently to mix. Sprinkle cheese over the top and cover with lid for about 3-5 minutes, to let the cheese melt.

Printable Recipe Card

About Cheesy Chorizo Potatoes, Millie's

Course/Dish: Potatoes, Other Side Dishes
Main Ingredient: Potatoes
Regional Style: Mexican
Other Tag: Quick & Easy

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