Chorizo Loaded Cheesy Potatoes

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Heat the oven to 450 degrees and drizzle olive oil on a cookie sheet.
2. 2Add the potatoes and sprinkle with kosher salt evenly over the potatoes.
3. 3Sprinkle with smoked paprika then toss the potatoes so they get evenly coated with spices and oil.
4. 4Bake for 20 minutes, flipping after 10 minutes, or until tender.
5. 5In a medium bowl, whisk together the ranch, taco seasoning, sour cream, lime juice to taste.
6. 6Place in a squeeze bottle and let sit in the fridge until you are ready for serving.
7. 7--- To Assemble ---
8. 8Leaving the potatoes on the pan, sprinkle evenly with both medium cheddar and mozzarella cheeses and chorizo.
9. 9Place back in the oven and increase the heat to broil.
10. 10Broil everything until melty, about 2 minutes.
11. 11Remove from the oven and top with avocado, queso fresco, drizzle with ranch and sprinkle the cilantro for garnish.
12. 12Enjoy immediately!