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Potato, Chorizo and White Cheddar Nachos

by Tom Fleming
 

Listen to the Podcast

Ingredients:

4 large Idaho potatoes

1 lb.  ground chorizo sausage

½ bunch green scallions

¼ lb white cheddar cheese

¼ lb fresh goat cheese

½ gallon vegetable oil

Zest of ½ lemon

2 tblsp fresh chopped cilantro

How to prepare:

Wash and peel potatoes

Slice with either mandolin or sharp knife into 1/8” rounds. Reserve in bowl with cold water

Place ground chorizo in skillet and over medium heat cook for 3-4 minutes

Drain fat from meat and reserve

Chop scallions finely and reserve

Shred cheddar cheese and reserve

Allow goat cheese to come to room temperature

In large heavy bottom pot heat oil until 325 degrees

Drain potatoes from water and thoroughly dry with towel

Cook potatoes in oil in small batches until golden brown

Remove from oil and place on tray with paper towel

When all potatoes are cooked, layer in baking dish.

Evenly spread chorizo over potato.

Top with shredded cheddar, goat cheese, scallions, and lemon zest.

Place in oven under broiler until all the cheese in melted and gooey!

Garnish with chopped cilantro and enjoy the game!

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