Recipe by Chicagoland Chef du Jour
OH my this was tasty. Better than I fantacized it to be! How many times has that happened in your life?? I digress, if you like chorizo, try it, you'll LOVE it! I used both flour (as Emeril suggests) and corn tortillas. Pick your favorite, they are both wonderful! You can use large (4) 12" or (8) 6" tortillas. I used a combination of both sizes. This recipes was written using (4) 12-14" tortillas. I used my pizza stone and the results were outstanding. We had this for dinner along with salad, guacamole and chips. It would make a great appetizer as well. Recipe inspired by Emeril Lagasse, he uses the grill for part of this recipe, I did the whole thing in the oven. I am writing the oven friendly version.
- 2 tablespoons olive oil, for sautee
- 1 tablespoon olive oil, for brushing tortillas
- 2 small onions, sliced thin, I used red
- 3⁄4 lb chorizo sausage, uncooked
- 1 teaspoon garlic, minced
- 4 yukon gold potatoes, small, I used red potatoes, boil until tender, peeled
- 1 tablespoon Mexican oregano, I used regular
- 1 1⁄4 teaspoons sea salt
- 1 teaspoon ground cumin
- 4 large flour tortillas, 12-inch substitute eight 6-inch size, can use corn tortillas
- 12 ounces monterey monterey jack pepper cheese, divided
- 1⁄4-1 cup salsa, use as much as you like
- 1⁄2-3⁄4 cup roasted yellow pepper, sliced thin, can substitute red
- 1⁄4 cup green onion, sliced
- 1⁄2 cup cilantro, chopped (optional)
- sour cream, for serving (optional)
Directions See How It's Made
- Preheat oven to 400°F.
- Line baking sheet with parchment paper or use your baking stone.
- Boil potatoes until tender. Cool, peel and dice.
- In a large skillet over medium heat, add 2 T olive oil and when hot add the onions, cook, stirring constantly until golden. 8-10 minutes.
- Add the chorizo and cook, stirring and breaking up, for about 10 minutes until chorizo is cooked through.
- Add garlic and saute for 1 minute. *At this point, I drained & blotted away the excess chorizo oil.
- Add oregano, salt, cumin and potatoes. Stir constantly and brown potatoes (I'm not sure my potatoes browned but warm through at the least), for about 5-10 minutes.
- Lightly brush one side of each tortilla with olive oil.
- Separate your tortillas into 2 stacks> one will be the bottom and one will be the top to make a "sandwich".
- Divide the cheese into 2 portions. Spread 1/2 of cheese evenly over each tortilla. Top with the remaining tortilla to make a sandwich. Place on baking stone or baking sheet. Half way through the baking, press each tortilla with a spatula to release any air pockets. Bake until golden browned and crisp on both sides. *I did not flip.
- Top each pizza sandwich with 2 T salsa, or desired amount, spreading it around with the back of the spoon almost to the edges.
- Divide the chorizo-potato mixture into equal parts for each pizza. Piling slightly in the center. Top with remaining cheese and roasted pepper slices. Bake for 10-12 minutes or until cheese is melted.
- Slice into wedges and serve hot. Garnish with cilantro, green onions and sour cream if desired.