Whether you’re hosting a casual get-together, planning the ultimate picnic, or just craving a new go-to comfort food, these Chorizo Queso Potato Skins are poised to become your entertaining ace up the sleeve or your family’s favorite Friday night treat.
We’re about to take a familiar favorite to a whole new level of indulgence with the fusion of spicy chorizo, rich queso, and the quintessential canvas for everything delicious – the humble potato. This dish isn’t just a crowd-pleaser; it’s an instant classic that offers a delightful, tangy kick in every bite.
Chorizo Queso Potato Skins Recipe
Not only are these Mexican Potato Skins a hit with all age groups for their irresistible flavor, but they are also remarkably easy to make.
Whether you’re a kitchen novice or a seasoned chef, you’ll appreciate the straightforward preparation process that transforms simple ingredients into a mouthwatering masterpiece.
Imagine the savory, gooey goodness of melted queso combined with the hearty spice of chorizo, all nestled within a crispy potato skin.
These delightful bites are guaranteed to elevate your picnic experience or any gathering, leaving your guests marveling at your culinary prowess while clamoring for the recipe.
Ingredients to Make Chorizo Queso Potato Skins
Gather these key ingredients to kick-start your culinary adventure into making the most irresistible Stuffed Potato Skins you’ve ever tasted:
- 8 oz white cheddar
- 8 oz monterey jack cheese
- 1 tbsp flour
- 2 scallions
- ¼ cup fresh cilantro
- 3-4 tbsp olive oil
- Pinch of kosher salt
- 6 oz chorizo
- 1 jalapeño
- ¾ cup beer
- Pico de gallo (by taste, for serving)
For the potatoes:
- 6 medium potatoes
- 2 tbsp olive oil
- Salt (by taste)
How to Make Chorizo Queso Potato Skins
Place the cheddar and the monterey jack cheese in a big bowl together with the flour, stir with a spoon and leave it aside.
On a chopping board cut the scallions into small pieces together with the cilantro.
In a pan over medium heat add some olive oil and when it is hot enough place the chorizo without casing. You can crumble it in the pan with the spoon or you can do it aside and place it in the pan like that. Fry it for a few minutes and when it’s done take it out of the pan and place it aside.
In the same pan add some more olive oil if needed and add the onion, chopped jalapeño, cilantro, and kosher salt. Fry it for a minute or two and add the beer. Stir and cook until the liquid is gone and add the cheese mixture. Add the previously fried sausage and cook until the cheese is melted. You can serve it like this decorated with pico de gallo.
Take the potatoes and make some holes with a fork. Place them in a microwave and cook for 5 minutes. Then place them in a baking pan and bake for another 15 minutes or until they get soft at 425°F (220°C).
Take them out of the oven, cut each potato in half and take out the center using a spoon. Lay them back in the baking pan drizzle with olive oil, sprinkle with salt and bake for another 10-15 minutes. Fill the potatoes with the cheese mixture. Decorate with fresh cilantro.
Variations and Customizations
This versatile dish will welcome your personal touch with open arms. Here are some suggestions for ingredient swaps and additions to tailor it to your liking:
- Meatless Magic: Swap the chorizo for seasoned black beans or a medley of your favorite roasted vegetables for a meatless marvel.
- Cheese Choices: Feel free to mix up your cheese types. Consider using pepper jack for a spicier kick or try a milder Monterey jack for a creamier, subtle taste.
- Spice It Up: Add a chopped jalapeño to the filling mixture for an extra punch of heat.
- Herbaceous Hints: If cilantro isn’t your thing, try a sprinkle of fresh oregano or thyme for a different kind of herbal zing.
- Dip Delight: Transform these potato skins into the ultimate dip platter by serving them alongside bowls of guacamole, salsa, and sour cream. Guests can choose how to top their skins, catering to all taste preferences.
- Breakfast Bonanza: Make a breakfast version by adding scrambled eggs and bacon bits to the filling before baking. Top with a dollop of sour cream and fresh chives for a morning twist on the classic.
- BBQ Bliss: For a smoky twist, mix in some BBQ sauce with the chorizo filling or swap the chorizo for pulled pork. Garnish with green onions and a drizzle of extra BBQ sauce for that authentic barbecue flavor.
- Sweet and Spicy: Add sweet corn and diced red bell peppers to the mix for a delightful contrast of sweet and spicy. Finish with a sprinkle of smoked paprika for an added depth of flavor.
Presentation and Serving Suggestions
Pair the Chorizo Queso Potato Skins with a fresh pico de gallo for a contrast in flavor and texture, or present them with sides of guacamole and sour cream for dipping. For a thorough Tex-Mex experience, serve these up alongside a pitcher of margaritas or a cooler of Mexican lagers. To take the elegance up a notch, add a side of pomegranate guacamole for a perfect blend of sophistication and flavor.
Frequently Asked Questions (FAQs) for Chorizo Queso Potato Skins
Q1: What type of potatoes should I use for the potato skins?
A1: For the best results, we recommend using Russet potatoes. Their size and texture make them perfect for filling with delicious toppings.
Q2: Can I make the Chorizo Queso Potato Skins in advance?
A2: Yes, you can prepare the potato skins and chorizo queso filling separately a day in advance. Store them in the refrigerator and reheat before assembling and serving.
Q3: Is there a vegetarian alternative for the chorizo?
A3: Absolutely! You can substitute the chorizo with soyrizo or any plant-based sausage that you prefer. Just ensure it’s cooked according to the package instructions before adding it to your queso.
Q4: How long do the potato skins take to bake?
A4: The potato skins typically take about 25 to 30 minutes to bake at 400°F (205°C) until they are crispy and golden brown. However, time may vary depending on your oven, so it’s a good idea to check them periodically.
Q5: What if I don’t have access to queso? Can I use a different type of cheese?
A5: Yes, if queso is not available, a good substitute would be a blend of melted cheese like Cheddar and Monterey Jack. You can add a little cream or milk to achieve a smoother consistency.
The next time you’re entertaining or just treating yourself to an indulgent snack, consider making these Chorizo Queso Potato Skins your feature presentation.
They’re easy to prepare, a delight to the taste buds, and the perfect conversation starter at any gathering.
Give this recipe a try, and spread the joy of deliciousness with friends and family. Happy picnicking!
More Fun Picnic Ideas You’ll Love
Planning a picnic can be so much fun! To help you get your little outdoor excursion pulled together, we’ve got some more fun picnic ideas we think you’ll love:
- 17 Picnic Desserts That Don’t Need Refrigeration
- Classic Italian Picnic Sandwich
- How to Plan an Authentic Italian Picnic
- 17 Breakfast Picnic Ideas
Chorizo Queso Potato Skins
Equipment
- skillet
- knife
- stove
- spoon
- oven
Ingredients
- 8 oz white cheddar
- 8 oz monterey jack cheese
- 1 tbsp flour
- 2 scallions
- ¼ cup fresh cilantro
- 3-4 tbsp olive oil
- Pinch of kosher salt
- 6 oz chorizo
- 1 jalapeño
- ¾ cup beer
- Pico de gallo by taste, for serving
For the potatoes:
- 6 medium potatoes
- 2 tbsp olive oil
- Salt by taste
Instructions
- Place the cheddar and the monterey jack cheese in a big bowl together with the flour, stir with a spoon and leave it aside.8 oz white cheddar, 8 oz monterey jack cheese, 1 tbsp flour
- On a chopping board cut the scallions into small pieces together with the cilantro.2 scallions, ¼ cup fresh cilantro
- In a pan over medium heat add some olive oil and when it is hot enough place the chorizo without casing. You can crumble it in the pan with the spoon or you can do it aside and place it in the pan like that. Fry it for a few minutes and when it’s done take it out of the pan and place it aside.3-4 tbsp olive oil, 6 oz chorizo
- In the same pan add some more olive oil if needed and add the onion, chopped jalapeño, cilantro, and kosher salt. Fry it for a minute or two and add the beer. Stir and cook until the liquid is gone and add the cheese mixture. Add the previously fried sausage and cook until the cheese is melted. You can serve it like this decorated with pico de gallo.Pinch of kosher salt, 1 jalapeño, 2 tbsp olive oil, ¾ cup beer
- Take the potatoes and make some holes with a fork. Place them in a microwave and cook for 5 minutes. Then place them in a baking pan and bake for another 15 minutes or until they get soft at 425°F (220°C).6 medium potatoes
- Take them out of the oven, cut each potato in half and take out the center using a spoon. Lay them back in the baking pan drizzle with olive oil, sprinkle with salt and bake for another 10-15 minutes. Fill the potatoes with the cheese mixture. Decorate with fresh cilantro.Pico de gallo, Salt
