Chorizo Cheese Potato Bombs -

Chorizo Cheese Potato Bombs

Chorizo Cheese Potato Bombs are a fun and delicious snack with a crispy exterior and flavorful filling of chorizo, cheese, and potatoes, perfect for gatherings or a cozy night in.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 6 servings

Course: Appetizer, Snack

Cuisine: Mexican

Calories: 220

Ingredients Method Notes

Ingredients

For the Potato Bombs

12 pieces 2-3 inch gold potatoes Choose medium-sized gold potatoes.
2 tsp kosher salt For boiling potatoes.
0.5 lb cooked, ground chorizo sausage Use fully cooked chorizo.
0.5 cup prepared queso dip Alternatively, use cheese sauce.
1 cup shredded Monterey Jack cheese Can substitute with other types of cheese.
2 pieces eggs, beaten Used for coating.
1 cup plain breadcrumbs For coating.
as needed cooking or oil spray For air frying.

Method

Preparation

Place the potatoes and salt in a medium saucepan and cover them with water by 1 inch. Bring to a boil and cook until the potatoes are just tender, about 8 to 10 minutes. Drain and allow to cool.
Slice the cooled potatoes in half across the center and carefully scoop out the insides, leaving about an 1/8-inch border.
In a medium bowl, mix chorizo sausage with queso dip until creamy.
Spoon the chorizo mixture into one half of each potato, and in the other half, place a portion of the shredded Monterey Jack cheese. Press the halves together softly.
Dip each potato bomb into the beaten egg, letting excess drip off, then coat with breadcrumbs.

Cooking

Preheat your air fryer to 400°F (200°C). Lightly spray the potato bombs with cooking spray.
Air fry the potato bombs until golden and crispy, about 8 to 10 minutes. Allow to rest for 5 minutes before serving.

Notes

These bombs are best served hot or warm. They can be paired with dipping sauces like sour cream, guacamole, or extra queso dip. Store leftovers in an airtight container in the refrigerator for up to 3 days.