Bacon-Wrapped Mexican Potatoes

Boy, crispy bacon… spicy Mexican chorizo sausage… cheese… I could actually just have these bacon-wrapped Mexican potatoes for dinner. By themselves. Nothing else. Just give me a platter of them and check on me in 15 minutes to see if I need more. They’re like grilled potato skins taken to a whole new level.

Bacon-Wrapped Mexican PotatoesI love the spicy kick from chorizo. But, if you don’t, you can easily change these potatoes up to be a little more mellow by making them Italian-style. Substitute crumbled cooked mild Italian sausage for the chorizo, mozzarella for the queso fresco, and sour cream for the crema. Excellent!

Bacon-Wrapped Mexican Potatoes
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 20 potatoes
 
Ingredients
  • 20 small new red potatoes, rinsed
  • 1 tablespoon vegetable oil
  • Kosher salt and freshly ground black pepper
  • 8 ounces Mexican chorizo
  • 1/2 cup shredded or crumbled Queso fresco
  • 10 pieces bacon, halved
  • Toothpicks
  • Mexican crema (or sour cream)
  • Fresh chopped green onions or cilantro, for garnish
Instructions
  1. Preheat your oven to 425 F.
  2. Brush potatoes with oil and season with salt and pepper. Place on a foil-lined baking sheet and roast until tender, 20-30 minutes. Remove and let cool.
  3. Fire up your grill for indirect cooking (you can also make these in the oven, so keep your oven going if you're going to cook these indoors).
  4. Meanwhile, crumble the chorizo into a medium skillet over medium-high heat. Cook until browned. Remove from heat. Note: You want to get the chorizo fairly well crumbled. If you are having trouble doing so, just let the cooked chorizo cool a bit then pulss a few times in a food processor.
  5. Cut just enough of the bottom of each potato so that they can stand up straight. Then cut just enough off the top so you can scoop them out. Take a small mellon baller or spoon and spoon out the insides.
  6. In a bowl combine the chorizo and cheese and spoon into each potato.
  7. Wrap a halved piece of bacon around each potato and secure with a toothpick.
  8. Place on the grill over indirect heat and cook until the bacon starts to crisp, about 20 minutes, or bake in the oven at 425 F.
  9. Serve topped with a small dollop of Mexican crema or cream cheese and garnish with green onions or cilantro.

Chorizo-Stuffed Fritos on the Char-Broil Big Easy

Very few things are as addicting as chorizo-stuffed Fritos. These little bite-sized snacks disappear in no time. As an added bonus, they are incredibly easy to make. I made a batch on my Char-Broil Big Easy. You can fit a whole bunch of stuffed Fritos on the Big Easy, making it perfect for cooking for a crowd, if you have the available cooking rack.
Chorizo-Stuffed Fritos on the Char-Broil Big EasyJust about anything you put in the Fritos is going to taste great. I used Mexican chorizo because I love the spiciness that is brings to dishes, but ground breakfast sausage would also be fantastic.

Be careful when pulling these chorizo-stuffed Fritos off your Big Easy. In no time the chips get mighty hot, so use tongs or let them cool a bit first before handling and eating.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Chorizo-Stuffed Fritos on the Char-Broil Big Easy
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
You'll need the 6-level cooking rack from Char-Broil to heat up a bunch of these treats at once.
Ingredients
  • Fritos Scoops chips (grab 2 bags in case it's hard to find the perfectly-shaped chips)
  • Cooked Mexican chorizo, finely crumbled (Note: If you cannot crumble the sausage well enough, toss the slightly-cooled cooked chorizo into a food processor and pulse a few times)
  • Shredded cheese (extra sharp cheddar or pepperjack work great!)
  • 1 cup Ranch salad dressing
  • 2 tablespoons (or more, to taste) chopped chipotle peppers along with some of the adobo sauce
  • Green onions, sliced thin, for garnish
Instructions
  1. Fire up your Big Easy.
  2. Open the bag of chips and place in a large bowl. Go through them and grab the biggest, best scooping chips you can find.
  3. Combine the crumbled chorizo and cheese. Press lightly into the chips and transfer to the cooking rack.
  4. Lower rack into the Big Easy and cook until the cheese is melted on all levels, about 5 minutes.
  5. Remove the rack and let cool slightly.
  6. While the chips are cooling whisk together the dressing and chipotle with adobo.
  7. Serve chips drizzled with the sauce and garnished with green onions.

Grilled Pork Chorizo Potato Skins

I’m a big fan of bar-style potato skins. You know the ones. Crispy skin, cheddar cheese, crumbled bacon, green onions, and sour cream. But sometimes I want something just a bit different. Something with some kick to it, like these grilled pork chorizo potato skins. True, you can put Mexican chorizo (not to be confused with Spanish chorizo, which is a cured sausage, Mexican chorizo is a spicy ground pork product) on or in just about anything and I’m going to love it.
Grilled Pork Chorizo Potato SkinsPotato skins only take a few minutes to make, so I often toss them on the grill while I’m making burgers or hot dogs for a quick and easy appetizer or side dish. I also keep a bottle of hot sauce nearby in case I want them to be just a bit spicier. Why not?

Grilled Pork Chorizo Potato Skins
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
 
Ingredients
  • 2 large baking potatoes
  • 2 tablespoons butter, melted
  • 1 teaspoon chipotle powder
  • 1 cup our pork chorizo mix (or use crumbled cooked Mexican chorizo)
  • 1 cup Queso blanco, shredded
  • Chopped cilantro, for garnish
Instructions
  1. Cut each potato lengthwise into four wedges. Don't make the wedges too thick. If you are using very large potatoes you might have a center portion leftover for other uses.
  2. Using a spoon or melon baller, scrape out the potato insides, leaving 1/4" or so left.
  3. Place on a microwave safe plate and microwave on high for 6-10 minutes or until tender.
  4. Fire up your grill for direct and indirect cooking.
  5. Combine the butter and chipotle powder and brush on all sides of the potatoes.
  6. Grill the potatoes, cut side down, over medium heat for 2-3 minutes or until they start to char.
  7. Turn potatoes over and top with cheese. Grill another 2 minutes or until the cheese is melted.
  8. Serve topped with the bacon, green onions, and sour cream as desired.

 

Cedar-Planked Chorizo Portobellos

I’m finding that stuffed mushrooms are becoming more and more a regular part of my grill outs. They’re incredibly easy to make, and you can stuff them with just about anything, from in-season fresh vegetables to this pork chorizo. The filling has a great spiciness to it, reminiscent of a southwestern Sloppy Joe (I love Mexican chorizo), with a creamy cheese topping and a little hint of cilantro. You can cook these mushrooms directly on the grill, or my favorite, cook them on pre-soaked cedar planks for a great cedar flavor and aroma.

I use large portobellos. Our local grocery store sells them in 2- and 4-packs as ‘grill caps’. They’re the perfect size for 2 or 4 people each, depending on what you use for stuffing.
Cedar Planked Chorizo PortobellosI don’t like to over-char my cedar planks, which increases the aroma and flavor of the cedar. I like just a hint of cedar. Just something different.

Cedar Planked Chorizo Portobellos
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • 1 cedar plank
  • 2 portobello mushroom caps, gills gently scooped out with a spoon
  • Olive oil
  • 4 tablespoons (or more) our pork chorizo stuffing (or substitute cooked crumbled chorizo)
  • 4 tablespoons (or more) shredded queso quesadilla cheese
  • Cilantro, chopped, for garnish
Instructions
  1. Soak the cedar plank in water for 30 minutes.
  2. Fire up your grill for direct and indirect cooking.
  3. Meanwhile, lightly brush the mushrooms on both sides with oil.
  4. Place on grill, gill-side up, over direct heat for 3 minutes. Remove and let cool slightly while the plank continues to soak.
  5. Transfer portobellos to the plank.
  6. Spoon pork chorizo stuffing into mushroom tops.
  7. Place on grill over indirect heat and cook for 15 minutes. Check often to make sure the plank doesn't catch fire. If it does, just blow on it or spritz it with a little water to extinguish.
  8. Add the cheese and cook another 5 minutes or until melted.
  9. Sprinkle with chopped cilantro and serve.

 

Pork Chorizo Stuffing

This is my go-to stuffing for a whole lot of dishes. I use pork chorizo stuffing in baked potatoes, on grilled potato skins, in stuffed mushrooms, dips, omlets, you name it. It’s very versatile and very tasty. It has just enough spicy kick to it but not so much as to overwhelm no matter how I use it.

Here are my tasty mushroom caps with pork chorizo stuffing. Grilled on a cedar plank for even more outstanding flavor.

Pork Chorizo StuffingThis recipe makes a big batch of stuffing. I divide it into smaller portions and freeze it so I always have some on hand.

Pork Chorizo Stuffing
Author: 
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 pounds
 
Ingredients
  • 1 tablespoon vegetable oil
  • 1 cup sweet onion, diced
  • 1 cup green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 pounds ground pork, crumbled
  • 1 pound Mexican chorizo, crumbled
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • Kosher salt and freshly ground black pepper to taste
Instructions
  1. Heat the oil over medium-high heat in a large skillet.
  2. Add the onion and bell pepper and cook, stirring occasionally, until just starting to soften.
  3. Add the garlic and cook another minute.
  4. Add the crumbled pork, chorizo, cumin and paprika and cook until the meats are done.
  5. Season with salt and pepper to taste.

 

Chicken Chorizo Patty Melt Sliders

If you want to see something disappear off the plate in mere seconds, make these chicken chorizo patty melt sliders. They are tender, juicy, spicy. And even though you could also make these into full-sized burger versions, they’re great as sliders.

Chicken Chorizo Patty Melt SlidersYou could make the patties ahead of time and assemble these sliders just in time to serve for a party. I used our slow-cooker caramelized onions, which makes a big batch of onions but takes almost no effort.

Chicken Chorizo Patty Melt Sliders
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 sliders
 
Ingredients
  • 1 pound ground chicken
  • 1/2 pound Mexican chorizo
  • 2 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • Olive oil
  • 8-10 slider buns
  • 2-3 Swiss cheese slices, cut into 4 small squares
  • 1/2 cup caramelized onions (I used our slow cooker caramelized onions), warmed
  • Ketchup, for serving
Instructions
  1. In a large bowl, combine the chicken, chorizo, garlic, oregano and salt. Form into 2-3 ounce patties.
  2. Heat a tablespoon of oil in a large skillet over medium heat.
  3. Cook the patties about 3 minutes per side until lightly charred and cooked through.
  4. Form sandwiches by placing cheese on bun bottoms, followed by the patties and onions.
  5. Serve with a little ketchup on the side for dipping.

Chorizo Fried Potatoes

I love Mexican chorizo. I often mix it half-and-half with ground beef for a more kicked-up dish than using just plain ole beef.Chorizo Fried Potatoes

These chorizo fried potatoes are so good you almost don’t need anything else with them. I had a batch with breakfast, but you can also use them in tacos or tortillas – just add a little shredded cheese!

Chorizo Fried Potatoes
Author: 
Recipe type: Side
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Great as a side or on tacos or tortillas.
Ingredients
  • 1 pound Mexican chorizo
  • 1 small white onion, diced
  • 1 pound red potatoes, cut into 1/4" dice
Instructions
  1. Bring a large pot of salted water to a boil. Add the potatoes and boil until starting to get tender. Remove and drain.
  2. Crumble the chorizo into a large skillet over medium-high heat. Cook until browned.
  3. Remove all but 1 tablespoon of the chorizo drippings. Add in the onion and potatoes and cook until the onions are tender and the potatoes are starting to brown (I like mine with crispy edges).
  4. Add the chorizo back to the skillet. Season with salt and pepper to taste. Serve.

 

Chorizo Sloppy Joes

Wow, these chorizo Sloppy Joes are good. I really liked them, but then, I was already a huge fan of Mexican chorizo. I used extra hot chorizo to really crank these up another notch. Use regular chorizo if you’re not into heat.Chorizo Sloppy JoesThese are a great twist on the classic Sloppy Joes I grew up on. I’ll never go back to those after having these, that’s for sure!

Chorizo Joes
Author: 
Recipe type: Main Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 2 poblano peppers
  • 1 red bell pepper
  • 1 pound ground beef
  • 1 pound Mexican Chorizo sausage
  • 1 small white onion, diced
  • 4 cloves garlic, minced
  • 1 (6 ounce) can tomato paste
  • 2 cups water
  • 1/2 tablespoon cayenne pepper
  • 1/2 tablespoon cumin
  • 1 tablespoon sugar
  • 8 hamburger buns
Instructions
  1. Fire up your grill (or oven broiler) and roast the peppers (both the poblano and the red bell) until charred. Let cool slightly then remove the charred skins. Remove the seeds and stems and chop.
  2. Crumble the beef and chorizo into a large pot or Dutch oven and brown over medium high heat. Drain and remove the meat, reserving 1 tablespoon of the meat drippings in the pot.
  3. Add in the onions and saute until starting to soften, about 4 minutes.
  4. Add garlic and cook another 2 minutes or until fragrant.
  5. Return the meat to the pot along with the remaining ingredients except the buns. Cover and simmer for 30 minutes. Season with salt and pepper to taste.
  6. Serve over lightly toasted hamburger buns. Enjoy!