Grilled Mexican Potato and Chorizo Pizza on Tortillas

TOTAL TIME: 1 hr 5 min
Prep: 15 min
Inactive Prep: --
Cook: 50 min
 
YIELD: 2 medium
LEVEL: Easy

ingredients

  • 2 tablespoons olive oil
  • 2 onions, thinly sliced
  • 3/4 pound chorizo, rough chopped
  • 1 teaspoon minced garlic
  • 4 small Yukon gold potatoes, boiled until tender, peeled and diced
  • 1 tablespoon Mexican oregano, crumbled
  • 1 1/4 teaspoons salt
  • 1 teaspoon ground cumin
  • 4 (12 or 14-inch) flour tortillas
  • 12 ounces grated Monterey jack
  • 1/4 cup Emeril's Original Recipe Medium Salsa, or your favorite bottled salsa
  • Sour cream, for serving
  • 1/4 cup chopped green onions
  • 1/2 cup chopped cilantro leaves
  • 1/4 cup thinly sliced roasted red peppers
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

In a large skillet over medium-high heat, add the olive oil and, when hot add the onions and cook, stirring occasionally, until golden, 8 to 10 minutes. Add the chorizo and cook, stirring occasionally, for 5 minutes. Add the garlic and saute for 1 minute. Add the potatoes, oregano, salt, and cumin and cook, stirring occasionally, for 10 minutes, or until potatoes are golden brown. Set aside.

Preheat a grill to medium-high and line a large baking sheet with parchment paper. Preheat the oven to 400 degrees F.

Spread 1/2 cup of the cheese evenly over each of 2 tortillas. Top each tortilla with 1 of the remaining tortillas to form 2 sandwiches and place these on the grill. Grill, turning often and pressing with a spatula to remove any air pockets, for 12 to 15 minutes, or until golden brown and crisp on both sides. Transfer to the prepared baking sheet and top each of the "pizzas" with 2 tablespoons of the salsa, spreading with the back of a spoon. Divide the chorizo-potato topping evenly between the pizzas and sprinkle the remaining cheese evenly over the tops. Bake for 12 to 14 minutes, or until the cheese is melted and golden brown. Slice into wedges and serve, garnished with sour cream, green onions, cilantro and roasted red pepper slices.

Explore More On

All Topics

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.