Melted Cheese With Roasted Potatoes Recipe
- Cook Time: 1 Hour, 55 Minutes
- Yield: 8
- Three cheeses, chorizo and red chile sauce all add up to a delicious cheesy dish everybody will enjoy. Recipe created by Chef Eduardo Ruiz.
Ingredients
- 1 leek, sliced
- 1 large white onion, sliced
- 1 1/2 lb chorizo casero
- 16 oz Medium Red Chile Sauce
- 1 1/2 lb red potatoes
- 3 tbsp olive oil
- 1 tbsp sea salt
- 8 oz queso Oaxaca
- 8 oz queso panela
- 8 oz Monterey Jack cheese
- 1 bunch scallions
Directions
- Preheat oven to 350 degrees.
- In a bowl, mix 2 tablespoons of olive oil, salt and the potatoes until they are all evenly coated. Place the potatoes in an oven-safe container. Cover container with foil and cook in oven for 1 hour.
- While potatoes are cooking, slice the leeks and the onion about ¼-inch thick. In a hot pan, place the remaining olive oil, the sliced onions and the leeks. Cook until tender and translucent. Add the chorizo and a pinch of sea salt. Cook for about 8-10 minutes until the chorizo is almost thoroughly cooked. Add the Las Palmas® Red Chile Sauce and cook for 5 minutes over a medium flame. Remove from heat and set aside.
- Grate cheese using a box grater or food processor. Refrigerate cheese.
- When potatoes are cooked, remove from the oven and let cool for about 10 minutes. Dice the potatoes into medium-sized cubes and place back into the oven-safe container. Cover the potatoes with the chorizo sauce, then cover with grated cheese. Place in the oven for about 15 minutes until cheese is melted and toasty.
- Garnish with the chopped scallions, and serve with corn or flour tortillas.
