Patatas con Queso y Chorizo

Ingredientes

• 5-6 Tablespoons Olive Oil
• 6 Small Russet Potatoes (sliced in wedges)
• 2 teaspoons Kosher Salt
• 2 teaspoons Smoked Paprika
• 1 Cup Peppercorn Ranch (or regular for less spice)
• 3 Tablespoons Taco Seasoning
• 3 Tablespoons Sour Cream
• 1/2- 1 Limes (juiced)
• 1 Cup Medium Cheddar (grated)
• 1 Cup Mozzarella (grated)
• 9 Ounces Cacique Beef Chorizo (cooked and drained)
• 1 Avocado (chopped)
• 1/3 Cup Queso Fresco (crumbled)
• 1/4 Cup Chopped Cilantro

Preparación

1. 1

   Heat the oven to 450 degrees and drizzle olive oil on a cookie sheet.

2. 2

   Add the potatoes and sprinkle with kosher salt evenly over the potatoes.

3. 3

   Sprinkle with smoked paprika then toss the potatoes so they get evenly coated with spices and oil.

4. 4

   Bake for 20 minutes, flipping after 10 minutes, or until tender.

5. 5

   In a medium bowl, whisk together the ranch, taco seasoning, sour cream, lime juice to taste.

6. 6

   Place in a squeeze bottle and let sit in the fridge until you are ready for serving.

7. 7

   --- To Assemble ---

8. 8

   Leaving the potatoes on the pan, sprinkle evenly with both medium cheddar and mozzarella cheeses and chorizo.

9. 9

   Place back in the oven and increase the heat to broil.

10. 10

    Broil everything until melty, about 2 minutes.

11. 11

    Remove from the oven and top with avocado, queso fresco, drizzle with ranch and sprinkle the cilantro for garnish.

12. 12

    Enjoy immediately!