CHORIZO, POBLANO AND POTATO SKILLET

Chorizo, Poblano and Potato Skillet image

Provided by Carolyn Haas

Time 30m

Number Of Ingredients 12

1 large russet (baking) potato
1/2 lb mexican chorizo - i use soy
1/2 c onion, chopped
1 medium poblano pepper, seeded and diced
2 clove garlic, grated or minced
1/2 tsp oregano
4 oz queso fresco, crumbled
salt, to taste
2 Tbsp chopped cilantro, to garnish
chopped avocado, to serve
chopped green onion, to serve
crema, to serve

Steps:

1. Wash off potato, poke with fork several times and microwave on high, about 5 minutes, or until fork is just able to be easily inserted. Cool, dice.
2. Remove chorizo from casing and crumble. Cook over medium heat along with the onion for a few minutes.
3. Add poblano, garlic and oregano. Cook and stir until chorizo starts to brown. Add in diced potato.
4. Check seasonings and add salt as necessary. Stir in cheese and most of the cilantro.
5. Serve with additional cilantro, chopped green onions and chopped avocado.
6. Can be eaten as a bowl (with some rice, if desired). Or on top of a chalupa or in a taco.