Chorizo Potato Puffy Tacos - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Pile on the freshness! These biscuit tacos are topped with a homemade tomatilla salsa and yummy cheese.
Ingredients
- 1 lb ground pork chorizo
- 1 bag (11.8 oz) frozen backyard grilled potatoes
- 1 can Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 ct)
- 3 medium tomatillos, quartered
- 2 large avocados, pitted, peeled and cubed
- 1 cup fresh cilantro, chopped
- 3/4 cup crumbled Cotija (white Mexican) cheese or queso fresco cheese (3 oz)
Instructions
- Heat oven to 350 °F. In 10-inch skillet, cook chorizo 8 to10 minutes or until thoroughly cooked, stirring occasionally. Meanwhile, microwave frozen potatoes for 5 minutes as directed on bag. Remove from bag and coarsely chop potatoes. Stir into chorizo. Keep warm.
- Meanwhile, separate each biscuit into 2 layers. Press each layer into 4-inch round. Place on large ungreased cookie sheets. Bake 9 to 11 minutes or until light golden brown, rotating cookie sheets after 5 minutes.
- Meanwhile, in food processor, place tomatillos, avocados, 1/2 cup of the cilantro, 1 teaspoon salt and 1 teaspoon pepper. Cover; process 20 to 30 seconds or until smooth.
- To assemble tacos, gently fold each biscuit in half. Fill each with 1/4 cup chorizo mixture and 2 tablespoons salsa. Sprinkle with cheese and remaining cilantro.
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