Potato, Chorizo, and Green Chile Burritos

  • kblurton Posted: 05/22/12
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    Made these with soy chorizo. Very tasty!

  • Jill1995 Posted: 04/22/12
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    I was super sceptical about this recipe, but my husband started drooling at the mention of the chorizo - we loved it!! The fresh salsa did it for me, combined w an amazing amount of flavor.

  • GeeLisa Posted: 04/18/12
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    This was good and I will likely make it again, although it did have a "breakfast burrito" feel to it. Throw some scrambled eggs in there and you'd have it! I also might skip the parboiling and then browning of the potatoes and bake some of the frozen hashbrowns, as I don't know that you'd notice a significant difference with the flavor of the pico and chorizo here, although you would lose the pretty red skin. I couldn't find queso fresco at two different stores, and after debating feta or shredded Mexican blend, I went with the shredded blend for the melt factor. That was the only change I made to the original recipe.

  • saracat Posted: 03/07/13
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    Although I am not a vegetarian I used soy chorizo, and even my skeptical husband was thrilled with the result. I will definitely make this again.

  • KellyDiff Posted: 05/22/12
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    Philadelphia, PA

    I thought these were quite yummy - reminded me of a breakfast burrito. Only change I made was to add a little avocado to the salsa, and used fingerling potatoes instead of red..

  • Valann Posted: 01/13/13
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    This meal is wonderful! The potatoes add an unexpected texture and flavor that is difficult to describe. They make the recipe really special and unique. Also, I added quite a bit more peppers, as I had an abundance from the garden. This recipe is definitely a keeper. Also would be great for breakfast!

  • jbrough1984 Posted: 08/19/13
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    Pretty good. I added jalapeno to mine to increase the heat. will make this again.

  • Clobberella422 Posted: 05/08/13
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    Very good. I threw some scrambled eggs in there and it was delicious, and also bulked it up enough to let me make 6 burritos instead of 4. In the future, I will probably just roast the potatoes in the oven while everything else is cooking to speed things up.

  • kellykos Posted: 07/18/12
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    Loved the flavor combination. I actually used my panini press for step 5

  • creamcheese Posted: 06/11/13
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    Made these with soy chorizo from Trader Joe's. Substituted jicama for potato, shredded mozzarella for queso. Made corn soft tacos instead of burritos. DELICIOUS! Thrilled my Muslim friends who don't eat pork.

  • skspillman Posted: 05/01/12
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    I made these last night with a few changes. I omitted cilantro from the salsa and used a bit of basil instead, since my household doesn't care for cilantro. I used a 15-oz. package of chorizo, plus about 3/4-lb. of ground sirloin. I used 16 oz. of frozen southern-style hash browns, which I cooked according to the package directions before adding to the chorizo mixture. I used an entire poblano chile, which was probably about 1 cup sliced. Finally, I used feta instead of queso fresco, as I tend to find queso fresco somewhat bland. This made ten hearty burritos. I served them alongside some sliced avocado. Next time I might use shredded Mexican blend cheese instead or might serve with some low-fat sour cream.


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