Grilled Mexican Potato and Chorizo Pizza on Tortillas

Yield: Yield: 4 pizzas


2 Tbsp. corn oil
2 onions, thinly sliced
3/4 lb DíRouco Mexican Sausage Link (SKU: 3611), rough chopped
1 teaspoon minced garlic
4 small Yukon gold potatoes, boiled until tender, peeled and sliced
1/4 Tbsp. Mexican oregano
Sea salt or kosher salt to taste
1 tsp. ground cumin
4 (12 inch) flour tortillas
12 ounces grated pepper jack
1/4 cup Salsa
Sour cream, for serving
1/4 cup chopped green onions
1/2 cup chopped cilantro leaves
1/4 cup thinly sliced roasted red peppers

4 ea lb Chef Master PA Dutch Sausage Links (SKU: 3124), left whole and roasted

8 Russet potatoes

1 white onion

1 clove garlic, smashed

Kosher salt or sea salt to taste

Freshly ground white pepper to taste

1/8 tsp. freshly grated nutmeg

3 eggs

2 Tbsp. potato starch

Extra-virgin olive oil

2 Tbsp. apple sauce

2 Tbsp. sour cream



In a large skillet over medium-high heat, add the olive oil and, when hot add the onions and cook, stirring occasionally, until golden, 8 to 10 minutes. Add the chorizo and cook, stirring occasionally, for 5 minutes. Add the garlic and saute' for 1 minute. Add the potatoes, oregano, salt, and cumin and cook, stirring occasionally, for 10 minutes, or until potatoes are golden brown. Set aside.

Preheat a grill to medium-high and line a large baking sheet with parchment paper. Preheat the oven to 400 degrees F.
Grill the 4 tortilla and place on the parchment lined baking sheet. Spread 1/2 cup of the cheese evenly over each of 4 tortillas and top with the chorizo, potato & onion mixture. Bake for 6 to 8 minutes, or until golden brown and crisp on the bottom. Remove from oven and allow to cool for 3 minutes then slice into wedges and serve, garnished with sour cream, green onions, cilantro and roasted red pepper slices.