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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400°F. | 2. Line baking sheet with parchment paper or use your baking stone. | 3. Boil potatoes until tender. Cool, peel and dice. | 4. In a large skillet over medium heat, add 2 T olive oil and when hot add the onions, cook, stirring constantly until golden. 8-10 minutes. | 5. Add the chorizo and cook, stirring and breaking up, for about 10 minutes until chorizo is cooked through. | 6. Add garlic and saute for 1 minute. *At this point, I drained & blotted away the excess chorizo oil. | 7. Add oregano, salt, cumin and potatoes. Stir constantly and brown potatoes (I'm not sure my potatoes browned but warm through at the least), for about 5-10 minutes. | 8. Lightly brush one side of each tortilla with olive oil. | 9. Separate your tortillas into 2 stacks> one will be the bottom and one will be the top to make a "sandwich". | 10. Divide the cheese into 2 portions. Spread 1/2 of cheese evenly over each tortilla. Top with the remaining tortilla to make a sandwich. Place on baking stone or baking sheet. Half way through the baking, press each tortilla with a spatula to release any air pockets. Bake until golden browned and crisp on both sides. *I did not flip. | 11. Top each pizza sandwich with 2 T salsa, or desired amount, spreading it around with the back of the spoon almost to the edges. | 12. Divide the chorizo-potato mixture into equal parts for each pizza. Piling slightly in the center. Top with remaining cheese and roasted pepper slices. Bake for 10-12 minutes or until cheese is melted. | 13. Slice into wedges and serve hot. Garnish with cilantro, green onions and sour cream if desired. | 14. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
olive oil	1	tablespoon		238.68	0.0	0.0	27.0
onion	2		sliced used	56.0	13.075999999999999	1.54	0.14
chorizo sausage	3/4		uncooked	18.9125	0.0	4.2075	0.1062
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
yukon gold potato	4		used peeled	18.9125	0.0	4.2075	0.1062
mexican oregano	1	tablespoon		18.9125	0.0	4.2075	0.1062
sea salt	1 1/4	1/4		18.9125	0.0	4.2075	0.1062
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
flour tortilla	4			-	-	-	-
monterey jack pepper cheese	12	ounces	divided	18.9125	0.0	4.2075	0.1062
salsa	1/4 - 1	cup		0.0	0.0	0.0	0.0
yellow pepper	1/2 - 3/4	cup	roasted sliced	-	-	-	-
green onion	1/4	cup	sliced	4.7925	1.0188	0.1722	0.0834
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
cream			sour	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.