WDSU in the kitchen: Chorizo queso potato skins
Updated: 6:23 PM CST Feb 1, 2020
WDSU in the kitchen: Chorizo queso potato skins
Updated: 6:23 PM CST Feb 1, 2020
>> BACK IN THE KITCHEN. SOME PEOPLE ARE HAVING PARTIES FOR THE SUPER BOWL, AND SO IN THAT CASE WE HAVE A GOOD GAME DAY SNACK. >> THIS IS A CAS OF DEPTH WITH POTATO SKINS. -- THIS A QUES DIP WITH POTATO SKINS. >> THIS SOUNDS AWESOME. WE ALREADY HAVE OUR CHRORIZO, AND WE ARE GOING TO ROUND IT A LITTLE BIT. WHILE THAT IS COOKI DOWN, YOU CAN GET SOME POTATOES, WE ROASTED THESE IN THE OVEN. THEY WILL NOT BE COMPLETEL DONE , BUT SOFT ENOUGH THAT YOU CAN CUT THEM IN HALF, AND THEN YOU CAN USE A SPOON OR WHATEVER AND START SCOOPING THEM OUT. YOU CAN SAY THAT AND MAKE MASHED POTATOES. >> THIS HA BEEN COOKING, AND NOW IT’S A LITTLE BIT CRISPY. AND WE TAKE THIS OUT. WE DO NOT WANT TO LOSE THE LITTLE BITS OF FAT. THIS IS NOT A FATT SAUSAGE SO WE WILL ADD A LITTLE BIT MORE OIL TO T PAN SO WE CAN START COOKING DOWN THE ONIONS AND THE PEPPER. THAT WILL GET HOT REAL QUICK. WE NEED TO SCRAPE ALL OF THAT OUT. YOU DON’T HAVE TO TAKE THE SEEDS OUT. YOU CAN LEAVE THEM IN IF YOU LIKE IT SPICY. I TOOK THEM OUT BECAUSE I DON’T WANT TO KIL GINA. YOU WILL WANT TO STIR THIS AROUND, COOKING THIS OUT FOR A COUPLE O SECONDS, AND THEN SOME BEER. I GOT 112 OUNCE BEER. WE ARE USING CORONA. IT WILL START TO THICKEN UP. WHILE THAT I COOKING, A SQUEEZE OF LIME JUI AND SOME FRESH CILANTRO AND SOME GREEN ONIONS. WILL START TO ADD T CHEESE, A LITTLE BIT OF ANYTIME --A LITTLE BIT AT A TIME. THAT WAY IT ALL MELTS. I SEE THIS COMING TOGETHER. HOW LONG DO YOU THINK THIS TAKES? >> ABOUT EIGHT-10 MINUTES. NOW WE WILL TAKE THESE OUT OF THE OVEN. WE JUST SPRAYED THEM WITH A LITTLE BIT OF CANOLA OIL, A LITTLE SALT AND PEPPER AND FINISH THEM OFF IN THE OVEN. YOU CAN USE THEM TO DIP IN THE CHEESE. TRY NOT TO MAKE A HUGE MESS. >> AWESOME. IF SOMEBODY WANTED TO MAKE THIS RECIPE, WHERE CAN THEY FIND IT? >> YOU CAN GO TO THE R SAYS WEBSITE -- THE ROU’S WEBSITE OR THE WDSU WEBSITE. WE ALSO HAVE THEM ON OUR FACEBOOK PAGE. GET A LOOK AT THAT. PERFECT FOR Y
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WDSU in the kitchen: Chorizo queso potato skins
Updated: 6:23 PM CST Feb 1, 2020
In this week's "WDSU in the Kitchen," Chef Marc whips up a simple recipe for entertaining guests. Check it out below.Chorizo Queso Potato SkinsIngredients6 small Yukon gold potatoes (about 4 ounces each)2 Tbsp. olive oil6 oz. chorizo, casings removed¼ cup red onion, finely dicedOne jalapeno, finely diced1 Tbsp. flour12 fl oz beer, lager8 oz. mild white cheddar, coarsely grated8 oz. Monterey Jack cheese, coarsely gratedTwo green onions, finely chopped1/4 c. fresh cilantro, choppedKosher saltPico de gallo, for servingDirections Preheat oven to 425°F Prick six small Yukon potatoes all over with a fork, place on a rimmed baking sheet lined with parchment paper and roast until tender, 20 to 25 minutes. In medium saucepan, cook chorizo on medium, breaking up with a wooden spoon into small pieces, until crispy, eight to 10 minutes. With slotted spoon, transfer to paper towel-lined plate. Return saucepan to medium heat and add the red onion, jalapeno, and a pinch of salt and cook until tender, one to two minutes. Add the flour to the pan, and stir to make a blonde roux Whisk in beer and bring to a simmer, stirring occasionally and scraping up any browned bits. Add the cheese in small batches, stirring constantly, until smooth. Stir in half of the chorizo, green onion, and cilantro When the potatoes are cool enough to handle, cut in half lengthwise. Remove flesh, leaving 1/4 inch-thick shell. Brush with oil. Return to oven and roast until golden brown and crisp, 10 to 15 minutes. Sprinkle with 1/2 teaspoon kosher salt. Transfer chorizo queso to serving dish. Top with remaining chorizo pico de gallo, green onion, and cilantro. Serve with potato skins.
NEW ORLEANS —
In this week's "WDSU in the Kitchen," Chef Marc whips up a simple recipe for entertaining guests. Check it out below.
Chorizo Queso Potato Skins
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Ingredients
- 6 small Yukon gold potatoes (about 4 ounces each)
- 2 Tbsp. olive oil
- 6 oz. chorizo, casings removed
- ¼ cup red onion, finely diced
- One jalapeno, finely diced
- 1 Tbsp. flour
- 12 fl oz beer, lager
- 8 oz. mild white cheddar, coarsely grated
- 8 oz. Monterey Jack cheese, coarsely grated
- Two green onions, finely chopped
- 1/4 c. fresh cilantro, chopped
- Kosher salt
- Pico de gallo, for serving
Directions
- Preheat oven to 425°F
- Prick six small Yukon potatoes all over with a fork, place on a rimmed baking sheet lined with parchment paper and roast until tender, 20 to 25 minutes.
- In medium saucepan, cook chorizo on medium, breaking up with a wooden spoon into small pieces, until crispy, eight to 10 minutes. With slotted spoon, transfer to paper towel-lined plate.
- Return saucepan to medium heat and add the red onion, jalapeno, and a pinch of salt and cook until tender, one to two minutes.
- Add the flour to the pan, and stir to make a blonde roux
- Whisk in beer and bring to a simmer, stirring occasionally and scraping up any browned bits.
- Add the cheese in small batches, stirring constantly, until smooth. Stir in half of the chorizo, green onion, and cilantro
- When the potatoes are cool enough to handle, cut in half lengthwise. Remove flesh, leaving 1/4 inch-thick shell. Brush with oil. Return to oven and roast until golden brown and crisp, 10 to 15 minutes. Sprinkle with 1/2 teaspoon kosher salt.
- Transfer chorizo queso to serving dish. Top with remaining chorizo pico de gallo, green onion, and cilantro. Serve with potato skins.