Cook potatoes in boiling salted water for 8 to 10 minutes or just until tender; drain.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Colander
- Medium nonstick skillet
- Meat thermometer
- Small bowl
- Large skillet
Directions
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.
Nutrition facts
Servings
570 Calories per serving
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 75mg
- Sodium: 1620mg
- Total Carbohydrates: 58g
- Protein: 23g
Daily Values
0%
Iron 20%
0%
Calcium 20%
0%
Vitamin D 0%
0%
Potassium 10%