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Chorizo Potato Puffy Tacos

(11)

6 reviews

30 min prep time
35 min total time
7 ingredients
8 servings

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Pile on the freshness! These biscuit tacos are topped with a homemade tomatilla salsa and yummy cheese.

Bake-Off® Contest 46, 2013

Melissa Stadler

Gilbert, Arizona

Ingredients

1: lb ground pork chorizo

1: bag (11.8 oz) frozen backyard grilled potatoes

1: can Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 ct)

3: medium tomatillos, quartered

2: large avocados, pitted, peeled and cubed

1: cup fresh cilantro, chopped

3/4: cup crumbled Cotija (white Mexican) cheese or queso fresco cheese (3 oz)

Steps

1 Heat oven to 350°F. In 10-inch skillet, cook chorizo 8 to10 minutes or until thoroughly cooked, stirring occasionally. Meanwhile, microwave frozen potatoes for 5 minutes as directed on bag. Remove from bag and coarsely chop potatoes. Stir into chorizo. Keep warm.
2 Meanwhile, separate each biscuit into 2 layers. Press each layer into 4-inch round. Place on large ungreased cookie sheets. Bake 9 to 11 minutes or until light golden brown, rotating cookie sheets after 5 minutes.
3 Meanwhile, in food processor, place tomatillos, avocados, 1/2 cup of the cilantro, 1 teaspoon salt and 1 teaspoon pepper. Cover; process 20 to 30 seconds or until smooth.
4 To assemble tacos, gently fold each biscuit in half. Fill each with 1/4 cup chorizo mixture and 2 tablespoons salsa. Sprinkle with cheese and remaining cilantro.

1 Heat oven to 350°F. In 10-inch skillet, cook chorizo 8 to10 minutes or until thoroughly cooked, stirring occasionally. Meanwhile, microwave frozen potatoes for 5 minutes as directed on bag. Remove from bag and coarsely chop potatoes. Stir into chorizo. Keep warm.
2 Meanwhile, separate each biscuit into 2 layers. Press each layer into 4-inch round. Place on large ungreased cookie sheets. Bake 9 to 11 minutes or until light golden brown, rotating cookie sheets after 5 minutes.
3 Meanwhile, in food processor, place tomatillos, avocados, 1/2 cup of the cilantro, 1 teaspoon salt and 1 teaspoon pepper. Cover; process 20 to 30 seconds or until smooth.
4 To assemble tacos, gently fold each biscuit in half. Fill each with 1/4 cup chorizo mixture and 2 tablespoons salsa. Sprinkle with cheese and remaining cilantro.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 500.5
Calories from Fat: 230

% Daily Value

Total Fat: 30.9g; 48%
Saturated Fat 5.7g 28% Trans Fat 0g
Cholesterol: 53.2mg; 18%
Sodium: 2086.5mg; 87%
Total Carbohydrate: 39.7g; 13%
Dietary Fiber 6.6g 26% Sugars 4.0g
Protein: 18.3g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 29.80%; 30%
Calcium: 12.10%; 12%
Iron: 17.50%; 18%

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;

Carbohydrate Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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