Southwestern Chorizo Filled Potato Poppers and Pineapple Salsa

I'm deep in game day recipe mode around here. Between regular Sunday sporting events on TV and the big game coming up soon, it's a bit of a snack fest around here. And the cold rainy weather outside is not doing anything to remove the desire to eat yummy food in front of the TV inside, if you know what I mean.

I definitely like serving a variety of different foods, some cold, some hot, so that it's not just chips and onion dip. But I have a firm rule about not being tied to the kitchen while company is in the house. With the exception of Thanksgiving, I always try to plan make-ahead foods that just need re-heating.
 

These little potato poppers (how can anything not taste good with that name) can be prepped the day before and cooked just before serving. And, while you can certainly deep fry them, I bake mine. They're still crispy and delicious and I can get everything else together while they bake.

The salsa is a breeze to make and I absolutely love the contrast between the sweet pineapple and the spicy chorizo. Enjoy!

Yield: 4 Servings

Author: Anita Schecter

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Southwestern Chorizo Filled Potato Poppers and Pineapple Salsa

Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M

Recipe for crispy potato balls stuffed with cheese and chorizo.

Ingredients

For the Potato Poppers:

• 2 Large baking potatoes, peeled and quartered
• 1 Tablespoon butter
• 1 Cup shredded cheddar cheese
• 2 Tablespoons chopped cilantro or parsley
• 1/4 Cup all purpose flour
• 1/2 Cup small diced cooked chorizo sausage
• Salt and pepper to taste

For the Coating:

• 1/2 Stick (4 Tablespoons) unsalted butter, melted
• 1/2 Cup panko breadcrumbs

For the Pineapple Salsa:

• 1/2 Cup small diced pineapple chunks
• 1 Jalapeno pepper, diced
• 2 Tablespoons diced red onion
• 2 Tablespoons cilantro or parsley
• 1 Tablespoon lime juice
• Pinch of salt

Instructions

1. To make the poppers, add the potatoes to a large pot of boiling water and cook for about 15 minutes or until fork tender. Drain, add the potatoes back to the pot, add the tablespoon of butter and mash until smooth. Stir in the shredded cheese, cilantro and flour. Season with salt and pepper and allow to cool thoroughly or refrigerate for about 30 minutes.
2. Pre-heat the oven to 425 degrees.
3. Form the mixture into balls using a 1 oz. scoop and, while the mixture is still in the scoop, push about a teaspoon full of the chorizo into the center. Round off the balls and place on a baking sheet lined with parchment paper.
4. Add the melted butter to one bowl and the breadcrumbs to another. Dip each potato ball into the butter then into the breadcrumbs. Place the balls back on the baking sheet and bake for 25 - 30 minutes or until they are golden brown. If you're making these the day before, place the breaded potato balls, covered, in the refrigerator until ready to bake.
5. To make the salsa, combine the pineapple chunks, diced jalapeno, red onion, cilantro, lime juice and salt. This can also be done a day ahead.

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This recipe was sponsored by the Idaho Potato Commission. For more information and recipes, please visit their web site. Thank you for supporting the products I love and use in my kitchen.