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A Chorizo Baked Potato Slice being held up. You can see the potato slice is topped with chorizo, melted cheese and chopped green onions. Looks delicious!
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3.50 from 2 votes

Chorizo Baked Potato Slices

Tender potato base, Ancho Chile seasoning, ground chorizo, melted Mexican cheese blend and finished off with green onions. Perfection!
Prep Time5 minutes
Cook Time50 minutes
Chorizo cooking10 minutes
Course: 4th of july, Appetizer, appetizers, easy mexican sides, memorial day, party food, Snack
Cuisine: American, Latin, latin american, Mexican American
Keyword: Authentic Mexican chorizo recipe, Baked chorizo potato crisps, baked potato, baked potato ideas, baked potato slices, best chorizo recipes, Chorizo and cheese potato bites, Chorizo and potato finger foods, chorizo baked potato slices, Chorizo potato bites, Chorizo-loaded baked potato, Chorizo-stuffed potato skins, Crispy chorizo potato rounds, Mexican chorizo appetizer, mexican potato recipe, Mexican potato side dish, Mexican spice potato wedges, Oven-baked chorizo and potato, Potato slices with chorizo, Potato slices with spicy sausage, Quick chorizo appetizers, Savory chorizo potato snacks, Spiced potato bites recipe, Spicy baked potato slices, Spicy chorizo toppings, Traditional Mexican potato dish
Servings: 4 people

Ingredients

Instructions

  • Set oven at 400° degrees.
  • Start by washing your potatoes and then slicing into 1/2 inch circles.
  • Lay the slices over a parchment covered baking pan.
  • Brush the slices with olive oil.
  • Sprinkle with desired amount of seasoning. Spanglish Asadero's Mexican Ancho Chile is what I used here. It's nice and spicy. But you can use any other Mexican seasoning you like.
  • Bake for 40 minutes or until the potatoes are tender.
  • While the potatoes bake, cook the ground chorizo.
  • When the potatoes are done, remove them from the oven.
  • Top the slices with desired amount of the cooked chorizo.
  • Next add a bit of salsa over the chorizo. I did this to add even more heat. If you are not into very hot, add a mild salsa instead.
  • Top with the Mexican cheese blend.
  • Place back in the oven until the cheese melts.
  • Immediately top with the green onions and enjoy!

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