Choripan Loaded Potatoes
Choripan and Mexican Chorizo Loaded Potatoes, Chimichurri Salsa, and Chipotle Mayo
PREP TIME: 10 Minutes/ COOK TIME: 35 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 1260/ Protein 40g
DIFFICULTY LEVEL: MediumINGREDIENTS: Mexican Chorizo, ½ Cup Mozzarella Cheese, 1 TSP Garlic Powder, Cilantro, Potatoes, 1 TBSP Savory Paprika, 4 TBSP Smoky Red Pepper Crema, 4 TBSP of Mayo, Tomato, Demi Baguette, ½ Cup Chimichurri, 1 TSP Chipotle Powder
Step 1: Prep
Preheat oven to 450°
Wash and dry produce
Cut potatoes into wedges
Finely chop cilantro
Dice Tomatoes
Halve baguettes, use spoon to carefully hollow out insides
Step 2: Roast Potatoes
Toss potatoes on a baking sheet with a large a drizzle of oil, garlic powder, and ¼ TSP of salt and pepper
Roast on top rack for 25 minutes
Step 3: Make Chipotle Mayo and Chimichurri
While potatoes roast, in a small bowl combine Smoky red pepper crema, mayo, and Chipotle powder
Season with ¼ TSP of salt and pepper
In a separate small bowl, combine tomato, Cilantro, and Chimichurri
Step 4: Cook Chorizo
Drizzle of oil in a large pan over medium heat. Add Chorizo, savory paprika blend
Season with ¼ TSP of salt and pepper
Cook breaking up in small pieces
Cook for 6 minutes
Step 5: Toast Bread
While Chorizo cooks, add baguettes to a second baking sheet
Fill top halves with mozzarella
Carefully transfer sheet with potatoes to middle rack and toast baguettes on top rack until bottom halves are golden and cheese melts for 5 minutes
Step 6: Finish and Serve
Fill bottom halves of baguettes with as much Chorizo as you like
Top with as much tomato cilantro Chimichurri as you like, and close with top halves of baguettes
Divide potato wedges between plates
Top with remaining Chorizo, and Chipotle mayo and remaining Chimichurri as you like
Divide sandwiches between plates and serve wuth remaining chipotle mayo on the side
Serve Hot and Enjoy!
