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Cheesy Chorizo and Potato Bites Are the Ultimate Crowd Pleaser

cheesy chorizo bites stuffed with armstrong cheese on a wooden serving board
PREP TIME
20 min
COOK TIME
40 min
YIELDS
4-6 servings (24 balls)

When it comes to feeding a crowd, cheese is always a good idea. With a creamy inside and delectably crispy outside, these cheesy chorizo balls are guaranteed to be a hit. Armstrong Mexican Fiesta Marble Cheddar with Jalapeno provides these tasty morsels with a complex hit of spice that balances well with the buttery potato filling.

Related: Mac and Triple Cheese Topped with Grilled Chicken is the Comfort Food You Need

Love Roger’s cheesy chorizo bites? Try this cheesy peameal breakfast sandwich next.

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Ingredients

2
large Yukon gold potatoes, peeled and chopped into 1” pieces
1
Tbsp unsalted butter
Kosher salt, to taste
2
fresh chorizo sausages
¼
cup finely chopped cilantro
3
eggs, divided
Freshly ground black peppercorns, to taste
½
cup all-purpose flour
1
cup panko breadcrumbs
Vegetable oil, for frying
Large crystal sea salt, to taste
2 ½
cups Armstrong Mexican Fiesta Marble Cheddar with Jalapeno
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Directions

Step 1

Place the peeled and chopped potatoes in a large pot. Fill water to 1 inch above the potatoes. Bring the water to a boil, then turn the heat down to a simmer, continuing to cook for about 20 minutes or until potatoes are fork-tender. You can test this by poking a piece of potato with a fork, paring knife, or skewer. If the utensil slides easily all the way to the center, the potatoes are done.

Step 2

Strain potatoes and cool on a clean dry tray, until room temperature. Mash with a potato masher or process through a potato ricer, stirring in butter and seasoning with salt to taste. You should yield about 2 cups of mashed potato total. Set aside.

Step 3

Heat a medium-sized frying pan over medium-high heat. Cut chorizo casings down the middle and squeeze the chorizo into the hot pan. Break the sausage apart into pea-sized crumble using a wooden spoon and turn the heat down slightly to medium, continuing to move sausage around the pan. Cook for about 7 minutes, or until cooked through. Chorizo should be dull red or light brown when cooked.

Step 4

In a large bowl, combine the room-temperature mashed potatoes, cooked chorizo, cilantro, Armstrong Mexican Fiesta Marble Cheddar with Jalapeno and 1 egg. Season with salt and pepper to taste.

Step 5

Form the mashed potato mixture into compact balls using a small ice cream scoop or 2 spoons, make 24 balls total. The balls should be similar in size to golf balls and weigh about 30 g each.

Step 6

Prepare 3 shallow plates: 1 with flour, 1 with remaining eggs beaten and 1 with panko breadcrumbs.

Step 7

A few at a time, roll the balls first into the flour, then dip them in the beaten egg and finally roll them through the panko, making sure they are completely covered. Place them on a plate or tray until ready to fry. Repeat this step until all balls are coated.

Step 8

Add vegetable oil to a large pot, at least a couple inches deep, and heat over medium-high heat until a thermometer reaches 350°F. Fry balls in batches of 4 or 5 at a time. Using a slotted spoon, roll them around to ensure they are golden all over, about 3 minutes. Once crispy and golden, place on a towel-lined tray to cool. Garnish with a large crystal sea salt. Serve warm or cold.

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