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.
I 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!
Also try my grilled volcano potatoes.
Bacon-Wrapped Mexican Potatoes
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 20 potatoes
- 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
- Mexican crema or sour cream
- Fresh chopped green onions or cilantro for garnish
Preheat your oven to 425 F.
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.
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).
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.
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.
In a bowl combine the chorizo and cheese and spoon into each potato.
Wrap a halved piece of bacon around each potato and secure with a toothpick.
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.
Serve topped with a small dollop of Mexican crema or cream cheese and garnish with green onions or cilantro.
Very few things are as addicting as chorizo-stuffed Fritos made on the Char-Broil Big Easy. These little bite-sized snacks disappear in no time. As an added bonus, they are incredibly easy to make. 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.
Just 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. You can also make these great Fritos on your grill.
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
You'll need the 6-level cooking rack from Char-Broil
to heat up a bunch of these treats at once.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
- 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
Fire up your Big Easy.
Open the bag of chips and place in a large bowl. Go through them and grab the biggest, best scooping chips you can find.
Combine the crumbled chorizo and cheese. Press lightly into the chips and transfer to the cooking rack.
Lower rack into the Big Easy and cook until the cheese is melted on all levels, about 5 minutes.
Remove the rack and let cool slightly.
While the chips are cooling whisk together the dressing and chipotle with adobo.
Serve chips drizzled with the sauce and garnished with green onions.
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.
Potato 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?
Also try my grill-roasted herb potatoes.
Grilled Pork Chorizo Potato Skins
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 -4 servings
- 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
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.
Using a spoon or melon baller, scrape out the potato insides, leaving 1/4" or so left.
Place on a microwave safe plate and microwave on high for 6-10 minutes or until tender.
Fire up your grill for direct and indirect cooking.
Combine the butter and chipotle powder and brush on all sides of the potatoes.
Grill the potatoes, cut side down, over medium heat for 2-3 minutes or until they start to char.
Turn potatoes over and top with cheese. Grill another 2 minutes or until the cheese is melted.
Serve topped with the bacon, green onions, and sour cream as desired.