Main dishes

Chorizo and Potato Pambazos

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photo by:kraft

time

prep:

10 min

total:

45 min

servings

total:

4 servings, one sandwich each

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What You Need

guajillo chiles, stems removed, seeded

1/4

cup chopped onions

clove garlic

1/4

cup water

1/4

cup KRAFT Zesty Italian Dressing, divided

1/2

lb. chorizo

3/4

lb. potatoes (about 3 medium), cubed

hamburger buns, split

1/2

cup shredded lettuce

1/4

cup BREAKSTONE'S or KNUDSEN Sour Cream

Make It

PLACE chiles in small saucepan. Add enough water to cover chiles. Bring to boil; cook on medium heat 10 min. or until chiles are tender. Drain chiles; transfer to blender. Add onions, garlic, water and 2 Tbsp. of the dressing; cover. Blend until smooth. Pour through mesh strainer. Discard strained solids; set sauce aside.

COOK chorizo and potatoes in large skillet on medium heat 12 min. or until chorizo is cooked through and potatoes are tender, stirring occasionally; drain. Spoon evenly onto bottom halves of buns; cover with tops of buns. Set aside.

HEAT remaining 2 Tbsp. dressing in same skillet on medium-low heat. Stir in 1/4 cup of the sauce. Add sandwiches; cook 3 min. Brush lightly with some of the remaining sauce; turn sandwiches over. Continue cooking 3 to 5 min. or until sauce is absorbed and both sides of sandwiches are lightly toasted, brushing occasionally with the remaining sauce. Serve topped with the lettuce and sour cream.

Kraft Kitchens Tips

Size-Wise

Enjoy your favorite foods while keeping portion size in mind.

Make Ahead

Sauce can be made ahead of time. Store in tightly covered container in refrigerator up to 3 days. Or, place in freezer-weight container and store in freezer up to 1 month. Thaw in refrigerator before using.

Food Facts

Guajillo chiles are dried chiles with a deep burnished red color. Their tough outer peel requires them to be soaked longer than most other dried chiles before using as desired. Since these chiles can be quite hot, a guajillo chile sauce is frequently cooked with the meat.