Ingredients with Measurements:
- 1 pound of fresh chorizo sausage, casings removed
- 1 tablespoon of olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 can of diced tomatoes, drained
- 1 teaspoon of dried oregano
- 1 teaspoon of ground cumin
- 1/2 teaspoon of smoked paprika
- 1/4 teaspoon of cayenne pepper
- Salt and pepper to taste
- 1/2 cup of chicken broth
- 1/2 cup of crumbled queso fresco cheese
- 1/2 cup of shredded Monterey Jack cheese
- 1/2 cup of shredded cheddar cheese
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh scallions
- 1/4 cup of chopped fresh jalapeno peppers
- 1/4 cup of chopped fresh red bell peppers
- 1/4 cup of chopped fresh green bell peppers
- 1/4 cup of chopped fresh yellow bell peppers
- 1/4 cup of chopped fresh orange bell peppers
- 1/4 cup of chopped fresh poblano peppers
- 1/4 cup of chopped fresh serrano peppers
- 1/4 cup of chopped fresh habanero peppers
- 1/4 cup of chopped fresh ghost peppers
- 1/4 cup of chopped fresh scorpion peppers
- 1/4 cup of chopped fresh Carolina Reaper peppers
Special equipment needed:
- 9-inch springform pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, cook the chorizo sausage over medium heat until browned and cooked through, about 8-10 minutes. Remove the sausage from the skillet and set aside.
3. In the same skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the diced tomatoes, oregano, cumin, smoked paprika, cayenne pepper, salt, and pepper to the skillet. Cook for 5 minutes.
5. Add the chicken broth and bring to a simmer. Cook for 5 minutes.
6. In a large bowl, combine the cooked chorizo sausage, queso fresco cheese, Monterey Jack cheese, cheddar cheese, cilantro, parsley, scallions, jalapeno peppers, red bell peppers, green bell peppers, yellow bell peppers, orange bell peppers, poblano peppers, serrano peppers, habanero peppers, ghost peppers, and Carolina Reaper peppers.
7. Line the bottom of the springform pan with parchment paper.
8. Spoon half of the sausage and cheese mixture into the pan and spread it evenly.
9. Spoon the tomato mixture over the sausage and cheese mixture.
10. Spoon the remaining sausage and cheese mixture over the tomato mixture and spread it evenly.
11. Bake the queso torta de potes for 30-35 minutes, or until the cheese is melted and bubbly.
12. Remove the queso torta de potes from the oven and let it cool for 10 minutes.
13. Run a knife around the edge of the pan to loosen the queso torta de potes.
14. Remove the sides of the springform pan and transfer the queso torta de potes to a serving platter.
15. Garnish with additional chopped fresh herbs and peppers, if desired.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 35g
Carbohydrates: 7g
Protein: 25g
Sodium: 950mg
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as Italian sausage or breakfast sausage.
- You can use any type of cheese you prefer, such as feta cheese or blue cheese.
- You can use any type of peppers you prefer, such as Anaheim peppers or cherry peppers.
Variations:
- You can add cooked diced potatoes to the sausage and cheese mixture.
- You can add cooked diced bacon to the sausage and cheese mixture.
- You can add cooked diced chicken to the sausage and cheese mixture.
Tips and tricks:
- Make sure to remove the casings from the chorizo sausage before cooking.
- Use a sharp knife to chop the fresh herbs and peppers.
- Serve the queso torta de potes with tortilla chips or crusty bread.
Storage instructions:
- Store any leftover queso torta de potes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the queso torta de potes, preheat the oven to 350°F. Place the queso torta de potes in an oven-safe dish and cover with foil. Bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the queso torta de potes on a large platter with tortilla chips and fresh vegetables.
- Garnish the queso torta de potes with fresh herbs and peppers.
Garnishes:
- Chopped fresh herbs and peppers
Pairings:
- Serve the queso torta de potes with a cold beer or a margarita.
Suggested side dishes:
- Guacamole
- Salsa
- Refried beans
- Rice
Troubleshooting advice:
- If the queso torta de potes is too spicy, reduce the amount of hot peppers used.
- If the queso torta de potes is too dry, add more chicken broth to the tomato mixture.
Food safety advice:
- Make sure to cook the chorizo sausage until it is fully cooked through.
- Store any leftover queso torta de potes in the refrigerator for up to 3 days.
Food history:
- Queso torta de potes is a traditional dish from the Potes region of Spain. It is typically made with queso fresco cheese and served with crusty bread.
Flavor profiles:
- Spicy, cheesy, savory
Serving suggestions:
- Serve the queso torta de potes as an appetizer or a main dish.
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