TV Party? Try This Sonoran Potato Skins Recipe. Wow!

The whole name of this dish is: Sonoran Potato Skins with Roasted Green Chiles, Spicy Chorizo, Smoked Gouda Cheese Fondue, and Red Chile Crème Fraîche. Wow!

Executive Chef Ryan Peters at Tonto Bar & Grill at Rancho Mañana in Cave Creek, AZ has a challenge for you. If you accept the challenge and succeed, your guests -- whether they are watching the big game or playing charades or having a book club meeting -- will be impressed with this wonderful dish.


Tonto Bar & Grill at Rancho Mañana
5736 E. Rancho Manana Boulevard
Cave Creek, AZ 85331

www.tontobarandgrill.com

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Yield: 20 each Potato Skins.

Sonoran Potato Skins

Smoked Gouda Cheese Fondue

• 1 T. olive oil
• 1 ea. yellow onion, small diced
• 2 ea. Jalapeños, seeded, small diced
• 2 T. garlic
• ¼ C. White wine
• 2 Qt. heavy cream
• 2 ½ C. Smoked Gouda, shredded
• ¼ C. Sonoran spice (see below)
• 2 ea. tomatoes, small diced
• ½ bunch cilantro, chopped
• Cornstarch slurry

Preparation:

1. Sauté onions, garlic, and jalapeños in olive oil
2. Deglaze with white wine
3. Add heavy cream and Sonoran spice and bring to simmer
4. Add a cornstarch slurry until thickened
5. Add cheese and cook on low heat just until cheese is melted.
6. Pull pan off heat and add tomatoes and cilantro

Sonoran Seasoning Mix

• 4 T. Sea Salt
• 1 T. Ground Black Pepper
• 1 T. Paprika
• 1 T. Celery Salt
• 1 T. Onion Powder
• 1 T. Garlic Powder

Preparation:

1. Mix all ingredients together

Red Chile Crème Fraîche

Ingredients:

• ½ c. Creme Fraîche
• 2 ea. Guajillo Chiles, rehydrate, pureed
• 1 ea. Ancho Chile, rehydrate, pureed
• 1 T. Lemon Juice
• 2 T. Half n Half
• To taste Salt                               

Preparation:

1. Mix all ingredients together 

Potato Skins

Ingredients:

• 10 ea. Yukon Gold Potatoes
• 1 ea. Anaheim Chile, roasted, peeled, diced
• 1 ea. Poblano Chile, roasted, peeled, diced
• 1 lb. spicy chorizo
• Frying oil

Preparation:

1. Boil potatoes in water until fully cooked.
2. Drain, cool potatoes, cut in half.
3. Saute chorizo in a saute pan on medium heat until cooked through, about 5 minutes.
4. Deep fry potatoes skins until crispy and brown.
5. Season potatoes with Sonoran seasoning mix.
6. Fill skins with chorizo and chilies.
7. Top with smoked Gouda fondue.
8. Drizzle red Chile Crème Fraîche over the skins.

 
_{Recipe reprinted with permission.}