Simple finger food inspired by the famous potato skins with tasty topping. Chorizo and jalapeño flavours, sour cream with cumin and lime garnish.
For some less spicy appetizers, choose a mild chorizo or salami, or cooked bacon. You can also replace the jalapeños with some diced red peppers.
- Slotted spatula
- Baking sheet
- Small bowl
- 1 package Microwave Ready Little Potatoes, any flavor
- 1/4 cup vegetable oil
- 1 1/2 cups mozzarella, grated
- 1/2 cup dry chorizo, cubed
- 2 jalapeño peppers, seeded and finely chopped
- 1/2 cup sour cream
- 2 Tbsp fresh chives, chopped
- 1 tsp ground cumin
- 1/2 lime, juiced
- (To taste) salt and pepper
Preheat oven to 450 °F and place the grill in the center.
Heat the container of potatoes for five minutes in the microwave. Open the container, sprinkle in the seasoning pack, and stir.
Using a spatula, gently press down on each potato so that it is flattened into rounds.
Brush a cooking tray with vegetable oil, and place the flattened potato rounds on it.
Cook in the oven for 10 minutes.
In a small bowl, mix all the sour cream ingredients and set aside.
Garnish the potatoes with mozzarella, chorizo and jalapeños, then finish them under the grill for 3 to 4 minutes.
Garnish each potato round with the sour cream, and serve.