Cheesy Chorizo Potatoes

• Meat

  • 1/2 lb Chorizo, ground

• Produce

  • 1 tbsp Cilantro, fresh
  • 1 1/2 cups French fried onion
  • 1 Garlic clove
  • 1/2 cup Green pepper
  • 1 lb Russet potatoes
  • 1/2 cup White or yellow onion

• Canned Goods

  • 1/2 cup Chicken broth

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/2 tsp Salt

• Dairy

  • 1 cup Cheddar cheese
  • 1 cup Sour cream
  • 1/2 cup Whole milk

Found on chocolatemoosey.com

Description

Ingredients

• 1 pound Russet potatoes, peeled and diced
• 1/2 pound (8 ounces) ground chorizo
• 1/2 cup chopped white or yellow onion
• 1/2 cup chopped green pepper
• 1 garlic clove, minced
• 2 tablespoons all-purpose flour
• 1/2 cup chicken broth
• 1/2 cup whole milk
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1 tablespoon chopped fresh cilantro, plus more for garnish
• 1/2 teaspoon salt
• 1 1/2 cups French fried onion

Directions

• Preheat oven to 350F. Lightly grease a 1-quart casserole dish.
• Bring a large pot of water to a rolling boil. Once boiling, add the potatoes. Cook 8-10 minutes or until softened but not overdone. Drain.
• Meanwhile, in a large hot skillet over medium heat, cook the chorizo, onion, and green pepper until browned and no longer pink, about 10-12 minutes. Add the garlic and cook 1 minute. Remove the chorizo mixture with a slotted spoon to a bowl, leaving the grease behind.
• Whisk the flour into the hot grease (if theres not enough grease, add up to 1 tablespoon oil) then slowly whisk in the broth and milk. Cook until thickened, about 5-8 minutes. Whisk in the sour cream, cheese, cilantro, and salt.
• Stir in the potatoes and cooked chorizo. Spread into the casserole dish then top with French fried onions. Bake 30 minutes or until bubbly and lightly golden. Let cool for 15-20 minutes before serving.