Main Dishes

Chorizo Potato Avocado Burritos


Giant burritos stuffed with sliced chorizo sausage, creamy potato cubes, buttery avocado, onions, peppers and aged white cheddar cheese. I like to call this “man” food.

1 pound fresh Chorizo sausage links
4 cups potatoes, cubed (like Yukon Gold)
1 red bell pepper, cut into short, wide strips
1 large onion, cut into short, wide strips
olive oil
coarse salt and black pepper
1-2 ripe avocados
5-6 (12-inch) flour tortillas
2 cups aged white cheddar cheese, shredded
butter, for pan frying
sour cream or crema, for serving
Preheat oven to 400 degrees F. Grease 2 9x13 roasting pans or line with aluminum foil then grease. Roast the sausage links 20-25 minutes or until cooked through (internal temperature of 165 degrees F). Toss the potatoes, pepper and onion together with 1 tablespoon of olive oil and season well with salt and pepper. Roast about 40 minutes or until potatoes are cooked through. Allow to cool until you can handle them without getting burned. On a cutting board slice the chorizo into 3/4-inch rounds. Dice the avocado and season it with salt and pepper. Toss with the sausage and potatoes in a large mixing bowl. Taste and season again with salt and pepper if needed. To assemble the burritos: one at a time place a heaping 1/3 cup of cheese just below the center and spread it out in a long strip about 2 inches wide - leaving 2 inches on each side. Top with rounded 1 + 1/2 cups of the filling spread evenly over the cheese. Fold the end in over the filling then the sides and fold up. Repeat until all the filling is used. Heat a large skillet over medium heat, melt a small tab of butter and cook burritos (seam side first) on each side until golden brown. Serve immediately with sour cream or crema.


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"Sheet pan chicken drumsticks" is one of those recipes that I go with when I don't feel like spending too much time in the kitchen. I'm sure we all have such days, right?


1. Start by seasoning the chicken drumsticks. Put the meat in a bigger bowl and add olive oil, 1 tsp of salt, 1 tsp of caraway, 2 tsp of BBQ seasoning and 1 tsp of red paprika. The BBQ mix I'm using...
See the full directions on my site