1 # Wisconsin Russet Potatoes
1/3 C Mad Dog & Merrill's Certified Organic Sunflower Oil
1 # Chorizo
1 C Sliced Onions
1 C Sliced Peppers
1/2 C Fresh cilantro
3 C Shredded Henning's Cheese
3 Tbs Louisiana Hot Sauce
1 C Sour Cream
1. Quarter Potatoes, toss with sunflower oil and taco seasoning and cook until nicely browned on a grilling mat. About 20 Minutes.
2. Take Chorizo out of casings. Grill in a cast iron skillet with peppers and onions. About 20 Minutes.
3. Mix fresh cilantro and potatoes into Chorizo mixture. Top with shredded cheese and sprinkle with hot sauce.
4. Grill ten minutes more until cheese in melted.
5. Serve with sour cream.
What kind of grills do Mad Dog & Merrill® use? Our favorite grills include Pit Boss Pellet Grills, Profire Grills, Phoenix Grills and MHP Outdoor Grills.
Where can the products used on the Midwest Grill'n show be found? Cherry De-Lite from Country Ovens, Sun Drop Soda, Awesome Shrimp and Wisconsin Potatoes.
Help us thank our sponsors by patronizing their local business. Oneida Nation and Oneida Market, and Lashbro Visual Communications.