Chorizo Queso Potato Bombs Recipe

Name: Chorizo Queso Potato Bombs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 12 2-3 inch gold potatoes; 2 tsp. kosher salt; 1/2 lb. cooked, ground chorizo sausage; 1/2 cup prepared queso dip; 1 cup shredded monterey jack cheese; 2 eggs, beaten; 1 cup plain breadcrumbs; Cooking or Oil spray

Cook Time: 20 minutes

Ingredients

This recipe yields 12 servings.

2 medium potatoes (2 to 3 inches long)
2 teaspoons kosher salt
1/2 lb cooked, ground chorizo sausage
1/2 cup prepared queso dip
1 cup shredded Monterey Jack cheese
2 large eggs
1 cup plain breadcrumbs
1 tablespoon oil

Directions

Step 1: Place the potatoes and salt in a medium saucepan. Add water to cover by one inch. Set the pot over high heat and bring it to a boil. Cook until the potatoes are just tender, about 8 to 10 minutes. They should not be soft. Drain and set aside to cool enough to handle.

Step 2: Slice the potatoes in half lengthwise and carefully scoop out the center flesh, leaving a 1/8-inch border. Be sure not to puncture the skin.

Step 3: In a medium bowl, combine the chorizo sausage and queso dip. Stir until the mixture becomes creamy.

Step 4: Take about 1 teaspoon of the chorizo mixture and place it in one of the potato halves. In the corresponding potato half, add 1 to 2 teaspoons of shredded Monterey Jack cheese.

Step 5: Press the two halves together, ensuring the starch from the potato holds them together as best as possible.

Step 6: Dip each stuffed potato half into the beaten eggs, allowing any excess to drip off. Then, lightly coat each half in breadcrumbs. Be careful not to let the halves separate during this process.

Step 7: Preheat the air fryer to 400F (200C). Lightly spray the stuffed potatoes with oil or cooking spray. If needed, air fry in batches to avoid overcrowding.

Step 8: Air fry the potatoes until they are golden and crispy, about 8 to 10 minutes. Let them rest for 5 minutes before serving.

Nutrition Facts (per serving)

Calories: 377
Total Fat: 14g (18% DV)
Saturated Fat: 6g (31% DV)
Cholesterol: 62mg (21% DV)
Sodium: 728mg (32% DV)
Total Carbohydrate: 48g (17% DV)
Dietary Fiber: 5g (16% DV)
Total Sugars: 3g
Protein: 15g (30% DV)
Vitamin C: 18mg (20% DV)
Calcium: 157mg (12% DV)
Iron: 3mg (17% DV)
Potassium: 1145mg (24% DV)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. Consult with a healthcare provider if following a medically restricted diet.

Author: Nicole McLaughlin | Published on: September 27, 2023

Origin Story

The Chorizo Queso Potato Bombs combine flavors from two distinct culinary traditions: the spicy, savory notes of Mexican chorizo sausage and the creamy, rich texture of American queso. Chorizo itself has a long history, originating in Spain, but the Mexican versiontypically spiced with chili and other seasoningsbecame a beloved staple throughout Latin America and the southwestern United States. The pairing of chorizo with melted cheese and potatoes exemplifies the fusion of Mexican ingredients with American comfort food, which has become a common trend in modern American kitchens.

Regional Variations

This dish showcases a unique twist on Mexican-American cuisine, commonly found in Tex-Mex and Southwestern regions. In these areas, chorizo is often used as a filling for tacos, burritos, and other hearty meals. The use of potatoes as a base adds an element of rustic comfort. In some variations of the dish, chefs may swap out the classic Monterey Jack cheese for a more regional cheese like queso blanco or cotija, or even introduce additional fillings such as jalapeos or roasted corn to give the bombs an even spicier kick.

What Makes This Dish Unique

Chorizo Queso Potato Bombs differ from other stuffed potato dishes due to the combination of spicy sausage, creamy cheese dip, and the crispy breadcrumb coating. Unlike a typical potato ball or croquette, where mashed potatoes are used, this recipe maintains the integrity of the potato's texture by using halved potatoes that are lightly scooped out and then refilled with flavorful ingredients. This preparation ensures a more robust flavor with each bite while retaining a crispy, golden exterior through the air-frying technique.

Where to Serve

Chorizo Queso Potato Bombs are perfect for casual gatherings and parties. They're often served as appetizers or snacks, especially at events like tailgates, barbecues, or family reunions. Their crispy exterior and gooey, cheesy interior make them an ideal choice for finger food. Additionally, these bombs can be enjoyed as a fun side dish to complement grilled meats, tacos, or even served alongside a fresh salad to balance out the richness of the dish.

Fun Facts

Did you know that chorizo sausage is incredibly versatile? While the Mexican version is popular in the United States, Spain also has a variety of chorizo, often cured and served as a tapas snack. The word "queso" simply means cheese in Spanish, and the creamy queso dip used in this recipe is often spiced with jalapeos, adding a slight heat to the mixture. These potato bombs are an example of how American and Mexican culinary traditions can merge into a deliciously unique creation. Additionally, using an air fryer to cook the bombs not only reduces fat but also gives them a satisfying crisp without the mess of deep frying!

FAQ about Chorizo Queso Potato Bombs Recipe

Yes, you can use other types of potatoes, but waxy potatoes like gold potatoes hold their shape better when scooped and stuffed. Russet potatoes may work, but they tend to be more starchy and can break apart more easily.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat in an air fryer or oven to keep them crispy.

Yes, you can prepare the potato bombs up to the point of air frying, then refrigerate them for up to 24 hours. When ready to cook, simply air fry them as directed, adding a few extra minutes to the cooking time if needed.

Yes, you can bake the potato bombs at 400°F (200°C) for about 20 minutes or until they are golden and crispy. Make sure to flip them halfway through to ensure even cooking.

Yes, feel free to substitute the Monterey Jack cheese with other melty cheeses like cheddar, mozzarella, or pepper jack for a different flavor profile.

If you don't have an air fryer, you can deep fry the potato bombs in hot oil at 350°F (175°C) for about 3-4 minutes, or bake them as mentioned in a previous answer.

Yes, you can freeze the uncoated potato bombs (before air frying or baking). Lay them out on a baking sheet to freeze individually, then transfer to a freezer bag. To cook, air fry from frozen at 400°F (200°C) for 12-15 minutes or until golden and crispy.

Yes, you can substitute chorizo with other types of sausage like Italian sausage or breakfast sausage, depending on your flavor preference.

This recipe yields 12 potato bombs, which is perfect for a small appetizer serving.

Yes, you can make vegetarian potato bombs by omitting the chorizo and using a plant-based sausage or other filling of your choice, like sautéed vegetables or a combination of cheese and beans.