These Cheesy Chorizo Bites are a great addition to your Game Day spread. Mexican Chorizo always adds tons of spiciness and flavor without being tongue-scorching hot. Also, the potatoes and the cheese in the recipe balance out everything harmoniously. Therefore, they all play well with each other, as any good team should.
Now, authentic Mexican Chorizo is not quite the same thing as the one you get at the grocery stores in the USA. Commercial chorizo here has waaay too much cumin and not enough dried chiles. It is the polar opposite of its Mexican counterpart. Plus the latter is air-dried for a while whereas the chorizo here is not.
However, for the intents and purposes of our Cheesy Chorizo Bites recipe for today, the local chorizo works just fine. For starters, you all are already used to it. And the end result will be tasty! I bet you can’t eat just one! After all, isn’t that the ultimate goal? To create a spread that offers a variety of delectable flavors?
For the pastry, store-bought crescent sheet or rolls are a great time-saver. Just pop the can, stretch to measurements as per the recipe, cut, spoon the filling and pinch closed. Yes, that easy!
Potatoes and chorizo combine in a popular dish in Mexico called “Papas con Chorizo”. It is a great filling for tacos, flautas and pambazos. For our Cheesy Chorizo Bites we are upping the flavor ante by adding lots of cheese, namely Cottage, Habanero Pepper Jack and Sharp Cheddar.
The reviews are in and they are amazing! My personal reviewer, my hubby El Gringo, has green-lighted this appretizer for sharing with you. And he said all flavors balance each other perfectly. He noted that none of the flavors is too overwhelming or overpowering as well, so it’s a go!
It doesn’t hurt either that this dish is ready in under 40 minutes. Have fun making the Cheesy Chorizo Bites and enjoy!
Cheesy Chorizo Bites
Ingredients
- 1 unit large Russet potato cooked and cut in small cubes
- 5 oz. Mexican chorizo casing removed and cooked
- 1 tsp garlic powder
- 1/2 cup small curd cottage cheee
- 1/2 cup shredded Habanero Pepper Jack cheese
- 1/2 cup sharp shredded Cheddar cheese
- Salt and pepper to taste
- 1-12oz. can commercial crescent dough sheet or commercial crescent rolls
- For garnish:
- pico de gallo salsa, or green salsa, or guacamole or sour cream with onions and cilantro.
Instructions
- Mix potato, chorizo, garlic powder and cheeses, in a sauce pan and heat through over medium heat until cheese has melted. Salt and pepper to taste. Turn heat off and let filling cool down slightly.
- Preheat oven to 375°F.
- Roll the crescent dough sheet (or crescent roll dough) with a rolling pin into a 12 x 10" rectangle. If using the crescent roll dough, pinch together the seams to make an even sheet of dough.
- With a paring knife or pizza cutter cut 24 dough squares (cutting 6 rows by 4 rows). Evenly divide the chorizo filling into the 24 squares and pinch together all 4 corners of each square, leaving small openings between seams, to vent.
- Place the Cheesy Chorizo bites on a baking sheet, leaving some space between each one. Bake for 15 minutes until golden. Serve warm with your garnishing of choice (guacamole, or your favorite salsa, or sour cream topped with onion and or cilantro; you name it).
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