Cook potatoes in boiling salted water for 8 to 10 minutes or just until tender; drain.
Love Mexican ground chorizo? Why not make a sandwich with it! We even added some cooked potatoes, queso fresco, and Mexican crema for additional flavor.
Servings and Ingredients
|2 c. russet potatoes, peeled and cut into 1/2-inch cubes|
|1 (9-oz.) pkg. ground Mexican pork chorizo|
|4 Hy-Vee Bakery Kaiser rolls, split|
|½ c. mild salsa verde|
|4 tsp. Hy-Vee canola oil, divided|
|½ c. queso fresco cheese, crumbled|
|2 c. shredded romaine lettuce|
|½ c. Mexican crema, or Hy-Vee sour cream|
Things To Grab
- Large stockpot
- Medium nonstick skillet
- Meat thermometer
- Small bowl
- Large skillet
Cook chorizo in a medium nonstick skillet over low to medium-low heat until browned (165 degrees), stirring occasionally to break into crumbles. Add cooked potatoes; toss to combine. Cook over medium heat for 2 to 3 minutes, stirring occasionally. Transfer chorizo-potato mixture to a bowl; set aside.
Brush cut sides of Kaiser rolls with salsa. Heat 2 teaspoons oil in a large skillet. Add 2 rolls, cut sides down, and cook until slightly toasted Remove rolls. Repeat with remaining 2 teaspoons oil and remaining 2 rolls.
Spoon chorizo-potato mixture on roll bottoms. Layer some of the cheese, all of the lettuce and crema, and remaining cheese on top. Add roll tops.
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 75mg
- Sodium: 1620mg
- Total Carbohydrates: 58g
- Protein: 23g