Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

December 15, 2011

Foodie with Family: Simple, tasty food


Chorizo and Cheddar Potato Puffs

½ c. cooked, leftover Mexican style chorizo

2 c. leftover mashed potatoes (smashed potatoes cannot be substituted here)

3 large eggs

2 T. sour cream

2 cloves garlic, minced

1 c. shredded extra sharp Cheddar cheese

6 green onions, trimmed and thinly sliced

Preheat oven to 350°. Spray a 24-well mini-muffin pan generously (do not skimp or they won't come out!) with nonstick cooking spray. Set the pan aside.

Use a stand mixer fitted with the paddle attachment or a large bowl and hand mixer to beat the chorizo, potatoes, eggs, sour cream and garlic together until smooth. Fold in the shredded cheese and sliced green onions. Divide the mixture between the prepared mini-muffin wells. Tap the pan on the counter four or five times to release air bubbles then put the pan in the oven.

Bake for 20-25 minutes or until puffy and golden brown. Let rest in the pan for 3 minutes before turning out onto a serving platter. Serve hot as a standalone snack or as an accompaniment to soup.

-- Inspired by www.

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