Find Recipes:
by Brand
by Ingredient
by Occasion
by Meal
by Time
by Serving

Recipe At A Glance

  • 10 ingredients
  • Over 30 minutes
  • 8+ Servings

Spice up your appetizer and snack spread with these Chorizo Potato Bites with Salsa Verde from Mama Latina Tips!


Reviews (0)

Sponsored By

Featured Product

Athens Phyllo Dough Athens® Fillo Dough

Recipe Ingredients

  • 1 box Athens® Fillo dough (phyllo pastry sheets) Save even more time with the Athens® mini fillo shells
  • Olive oil cooking spray
  • 2 Tablespoons olive oil
  • 4 cups Simply Potatoes® Shredded Hash Browns
  • Garlic powder to taste
  • 1 (9 oz) tube pork chorizo
  • Salt to taste
  • 1 package Galbani® Mozzarella cheese
  • Daisy® sour cream
  • Salsa verde – click on the link to see her recipe

Recipe Directions

  • You will also need two-24, or four-12, mini cupcakes tins.
  • Pre-heat oven at 350 degrees F.
  • Very important: Thaw phyllo dough according to the instructions on the package. You will use just one of the two rolls.
  • Spray the mini-cupcake tins with cooking oil.
  • Take the phyllo dough roll, and unroll it. Carefully, take one of the sheets and place it on a flat and clean surface. Spray with cooking oil to cover the entire sheet lightly. Add a second sheet on top of the first one, spray cooking oil again, repeat until you have 4 sheets of phyllo dough. (Cover remaining sheets with a wet paper towel or plastic wrap to prevent drying until you need them).
  • Cut 12 even squares (3×4). Take one of the squares, carefully separate and stagger the sheets so the corners of each layer show, and then press the restacked sheets into a cupcake cup. Repeat until you finish with the first 12. Repeat the entire process three more times until you finish with all 48.
  • Bake 8-10 minutes or until lightly browned. Cool down for 3-5 minutes and transfer to a plate.
  • While phyllo is cooking. Add two tablespoons of olive oil in a non-stick pan over medium-high heat. When olive oil is heated, add simply potatoes to the pan, and cook until potatoes are golden brown. Add garlic powder to taste. While potatoes are browning, in a separate pan add the chorizo and cook until it bubbles, then lower the heat and let it cook gently for 5 minutes, stirring occasionally. Once both are cooked, mix the potatoes and chorizo together and salt to taste.
  • Fill each phyllo basket with the potato-chorizo mixture, top with shredded mozzarella cheese, sour cream and salsa verde.
  • Enjoy chorizo potato bites immediately after serving.

Other Recipes You Might Like

MFTK French Toast Kabobs
French Toast Kabobs
Reviews (0)
MFTK Natures Best Ice Cream Cups
Nature’s Best Ice Cream Cookie Cups
Reviews (0)
Frozen Rainbow Dessert Jars
Frozen Rainbow Dessert Jars
Reviews (0)
Cookie Crust Ice Cream Pie
Cookie Crust Ice Cream Pie
Reviews (1)

Write a Review