Chorizo Queso Potato Bombs: A Flavor Explosion Recipe!

Craving a bite-sized explosion of flavor? Look no further than these Chorizo Queso Potato Bombs! These aren’t your average potato appetizers; they’re a delicious combination of creamy mashed potatoes, spicy chorizo, melty cheese, and crispy breading, all baked to golden perfection. Perfect for game day, parties, or even a fun weeknight snack, these potato bombs are guaranteed to be a crowd-pleaser. Get ready to impress your friends and family with this irresistible recipe!

## Why You’ll Love This Recipe

* **Flavorful:** The combination of spicy chorizo, creamy potatoes, and gooey cheese is simply divine.
* **Easy to Make:** While there are a few steps involved, the recipe is surprisingly simple and straightforward.
* **Crowd-Pleasing:** Everyone loves a good potato appetizer, and these Chorizo Queso Potato Bombs are a definite winner.
* **Versatile:** You can customize the recipe to your liking by using different types of cheese, chorizo, or seasonings.
* **Make-Ahead Friendly:** You can prepare the potato bombs ahead of time and bake them just before serving.

## Ingredients You’ll Need

* **Potatoes:** Russet potatoes are ideal for mashed potatoes due to their fluffy texture. About 2 pounds will do.
* **Chorizo:** Use Mexican chorizo (either fresh or dry-cured, casing removed). About 8 ounces.
* **Cheese:** A combination of cheddar cheese and Monterey Jack cheese provides a great flavor and melt. About 1 cup total, shredded.
* **Butter:** Adds richness and flavor to the mashed potatoes. About 4 tablespoons.
* **Milk:** Helps create a smooth and creamy mashed potato consistency. About ½ cup.
* **Egg:** Acts as a binder for the potato mixture and helps the breadcrumbs adhere. One large egg.
* **Flour:** Used for dredging to help the egg wash stick. About ½ cup.
* **Breadcrumbs:** Panko breadcrumbs provide a crispy coating. About 1 cup.
* **Seasonings:** Salt, pepper, garlic powder, onion powder, and smoked paprika enhance the flavor of the potatoes and chorizo.
* **Oil:** For cooking the chorizo and baking the potato bombs (optional, if using an air fryer).
* **Optional Garnishes:** Chopped cilantro, sour cream, salsa, or your favorite dipping sauce.

## Equipment You’ll Need

* Large pot
* Potato masher or ricer
* Skillet
* Mixing bowls
* Measuring cups and spoons
* Baking sheet
* Parchment paper (optional, for lining the baking sheet)
* Cookie scoop (optional, for portioning the potato mixture)

## Step-by-Step Instructions

**1. Prepare the Potatoes:**

* Wash and peel the potatoes. Cut them into evenly sized chunks (about 1-2 inches). This helps them cook evenly.
* Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt to the water. Salt helps to season the potatoes from the inside out.
* Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender. They should easily pierce with a fork.
* Drain the potatoes thoroughly in a colander. It’s important to remove as much water as possible to prevent the mashed potatoes from becoming watery.

**2. Make the Mashed Potatoes:**

* Return the drained potatoes to the pot. Add the butter, milk, salt, pepper, garlic powder, and onion powder.
* Use a potato masher or ricer to mash the potatoes until they are smooth and creamy. Avoid over-mashing, as this can make the potatoes gluey.
* Taste and adjust the seasonings as needed. You may want to add more salt, pepper, or garlic powder to your liking.
* Let the mashed potatoes cool slightly. This will make them easier to handle when forming the potato bombs. Letting them cool in the fridge for about 30 minutes will help as well.

**3. Cook the Chorizo:**

* Remove the chorizo from its casing (if using fresh chorizo). Crumble the chorizo into a skillet.
* Cook the chorizo over medium heat, breaking it up with a spoon, until it is browned and cooked through. Drain off any excess grease.
* Stir in the smoked paprika to add a smoky flavor to the chorizo. Set aside to cool slightly.

**4. Assemble the Potato Bombs:**

* In a medium bowl, combine the shredded cheddar cheese and Monterey Jack cheese.
* In another bowl, whisk the egg with a tablespoon of water to create an egg wash.
* Place the flour in a third bowl, and the breadcrumbs in a fourth bowl.
* Using a cookie scoop or your hands, scoop out a portion of the cooled mashed potatoes (about 2 tablespoons). Flatten the potato in your hand.
* Place a small amount of cooked chorizo and shredded cheese in the center of the flattened potato.
* Carefully wrap the potato around the chorizo and cheese, forming a ball. Make sure the filling is completely enclosed.
* Repeat with the remaining mashed potatoes, chorizo, and cheese.

**5. Bread the Potato Bombs:**

* Working one potato bomb at a time, dredge it in the flour, making sure to coat it evenly. Shake off any excess flour.
* Dip the floured potato bomb into the egg wash, ensuring it is fully coated.
* Roll the egg-washed potato bomb in the breadcrumbs, pressing gently to help them adhere. Make sure the entire surface is covered with breadcrumbs.
* Place the breaded potato bomb on a baking sheet lined with parchment paper (optional).
* Repeat with the remaining potato bombs.

**6. Bake or Air Fry the Potato Bombs:**

* **Baking:** Preheat oven to 400°F (200°C). Lightly spray the potato bombs with cooking oil (optional, but helps with browning). Bake for 15-20 minutes, or until golden brown and heated through. Turn halfway through for even browning.
* **Air Frying:** Preheat air fryer to 375°F (190°C). Lightly spray the potato bombs with cooking oil. Air fry for 8-12 minutes, or until golden brown and heated through. Flip halfway through for even cooking.

**7. Serve:**

* Let the potato bombs cool slightly before serving.
* Serve warm with your favorite dipping sauces, such as sour cream, salsa, ranch dressing, or hot sauce.
* Garnish with chopped cilantro, green onions, or a sprinkle of extra cheese.

## Tips and Tricks for Perfect Potato Bombs

* **Don’t Overcook the Potatoes:** Overcooked potatoes can become watery and gluey, so be sure to cook them just until they are fork-tender.
* **Drain the Potatoes Well:** Thoroughly draining the potatoes after boiling is crucial for preventing watery mashed potatoes.
* **Cool the Mashed Potatoes:** Allowing the mashed potatoes to cool slightly before forming the potato bombs makes them easier to handle and prevents the cheese from melting too quickly.
* **Don’t Overfill the Potato Bombs:** Overfilling the potato bombs can make them difficult to close and can cause the filling to leak out during baking or frying.
* **Seal the Potato Bombs Tightly:** Make sure the filling is completely enclosed in the potato mixture to prevent it from leaking out.
* **Use Panko Breadcrumbs:** Panko breadcrumbs provide a crispier coating than regular breadcrumbs.
* **Spray with Cooking Oil:** Spraying the potato bombs with cooking oil before baking or air frying helps them to brown evenly and become extra crispy.
* **Don’t Overcrowd the Baking Sheet or Air Fryer:** Overcrowding can prevent the potato bombs from cooking evenly.
* **Adjust Seasonings to Your Liking:** Feel free to adjust the seasonings in the mashed potatoes and chorizo to your personal preferences.

## Variations and Substitutions

* **Cheese:** Experiment with different types of cheese, such as pepper jack, Gruyere, or mozzarella.
* **Chorizo:** Use Italian sausage, ground beef, or shredded chicken instead of chorizo.
* **Potatoes:** Use sweet potatoes instead of russet potatoes for a slightly sweeter flavor.
* **Seasonings:** Add other seasonings to the mashed potatoes or chorizo, such as chili powder, cumin, or oregano.
* **Dipping Sauces:** Serve with a variety of dipping sauces, such as chipotle mayo, avocado crema, or queso dip.
* **Vegetarian Option:** Substitute the chorizo with black beans, corn, and diced bell peppers for a vegetarian version.

## Make-Ahead Instructions

* You can prepare the potato bombs ahead of time and store them in the refrigerator for up to 24 hours before baking or air frying. Make sure to store them in an airtight container to prevent them from drying out.
* You can also freeze the unbaked potato bombs for up to 2 months. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or container. When ready to bake, bake them directly from frozen, adding a few extra minutes to the cooking time.

## Serving Suggestions

These Chorizo Queso Potato Bombs are delicious on their own as an appetizer or snack. They also pair well with:

* **Salads:** A simple green salad or a more elaborate salad with grilled chicken or shrimp.
* **Soups:** Tomato soup, tortilla soup, or black bean soup.
* **Sandwiches:** Grilled cheese sandwiches, pulled pork sandwiches, or burgers.
* **Tacos:** Serve them as a side dish with your favorite tacos.
* **Game Day Spread:** Add them to your game day spread alongside other appetizers like chicken wings, nachos, and sliders.

## Nutritional Information (Approximate)

(Per Potato Bomb, varies based on specific ingredients and portion size):

* Calories: 150-200
* Fat: 8-12g
* Saturated Fat: 4-6g
* Cholesterol: 40-50mg
* Sodium: 200-300mg
* Carbohydrates: 15-20g
* Fiber: 1-2g
* Sugar: 1-2g
* Protein: 5-7g

## Recipe Card

**Chorizo Queso Potato Bombs**

A flavor explosion in every bite! Creamy mashed potatoes filled with spicy chorizo and gooey cheese, breaded and baked to perfection.

**Prep Time:** 30 minutes
**Cook Time:** 20 minutes
**Total Time:** 50 minutes
**Servings:** 12 potato bombs

**Ingredients:**

* 2 lbs Russet Potatoes, peeled and cubed
* 8 oz Mexican Chorizo, removed from casing
* ½ cup Milk
* 4 tbsp Butter
* 1 cup Shredded Cheddar Cheese, divided
* 1 cup Shredded Monterey Jack Cheese, divided
* 1 Large Egg, beaten
* ½ cup All-Purpose Flour
* 1 cup Panko Breadcrumbs
* 1 tsp Garlic Powder
* 1 tsp Onion Powder
* ½ tsp Smoked Paprika
* Salt and Pepper to taste
* Cooking Oil Spray
* Optional: Chopped Cilantro, Sour Cream, Salsa for serving

**Instructions:**

1. **Prepare Potatoes:** Boil potato cubes until fork-tender. Drain well.
2. **Mash Potatoes:** Mash potatoes with milk, butter, garlic powder, onion powder, salt, and pepper. Let cool slightly.
3. **Cook Chorizo:** Cook chorizo in a skillet until browned. Drain excess grease. Stir in smoked paprika. Let cool slightly.
4. **Assemble Bombs:** Combine cheddar and Monterey Jack cheese. Scoop potato mixture. Flatten in hand. Add chorizo and cheese. Form into a ball, ensuring filling is enclosed.
5. **Bread Bombs:** Dredge each potato bomb in flour, then dip in egg wash, then coat in panko breadcrumbs.
6. **Bake/Air Fry:**
* **Bake:** Preheat oven to 400°F (200°C). Spray with cooking oil. Bake for 15-20 minutes, flipping halfway.
* **Air Fry:** Preheat air fryer to 375°F (190°C). Spray with cooking oil. Air fry for 8-12 minutes, flipping halfway.
7. **Serve:** Let cool slightly. Garnish with cilantro and serve with sour cream or salsa.

Enjoy these delicious Chorizo Queso Potato Bombs! They are sure to be a hit!