Chorizo & Potato Skillet

• 4 oz chorizo
• 2 Idaho potatoes; peeled and medium dice
• 1 red bell pepper; medium dice
• 1/2 cup sweet corn
• 1/2 yellow onion; minced
• 1 jalapeno; minced
• 1 clove garlic; minced
• 3/4 cup spicy salsa
• 2 tsp cumin
• 1/2 tsp cinnamon
• 2/3 cup Chihuahua cheese; shredded
• 1 salt and pepper
• 1 vegetable oil; as needed

1. Heat oil in a cast iron pan.
2. Brown chorizo.
3. Remove and set aside.
4. Cover potatoes with cold water.
5. Add salt.
6. Boil until easily pierced with a paring knife.
7. Drain and set aside.
8. Add onions, bell pepper, and jalapeno.
9. Sweat until nearly tender and caramelized.
10. Add garlic and corn.
11. Sweat until garlic is fragrant and browned.
12. Add chorizo, salsa, and potatoes.
13. Season.
14. Reduce until salsa is nearly evaporated.
15. Top with cheese.
16. Brown under broiler for one minute.
17. Variations; Salsa verde, tequila, clove, tomatillos, nutmeg, habanero, zucchini, ground coriander seed, sofrito

chorizo, potatoes, red bell pepper, sweet corn, yellow onion, garlic, salsa, cumin, cinnamon, chihuahua cheese, salt, vegetable oil

Taken from cookpad.com/us/recipes/350703-chorizo-potato-skillet (may not work)