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).