Sweet Potato – Chorizo Burritos with Chimichurri are sweet and spicy taste bites that are the perfect appetizer for a fall football Sunday. Depending on the “heat tolerance” of your guests consider whether to use hot or mild chorizo in the recipe. If you are not a fan of chimichurri, for whatever reason, consider serving these treats with Sriracha sour cream.
Sweet Potato – Chorizo Burritos with Chimichurri
(Adapted from recipe courtesy of LouisianaCookin.com, 2015)
Makes 48 appetizer servings
4 tsp vegetable oil
12 oz. fresh chorizo, casing removed, meat crumbled
1 1/3 cups baked sweet potato, mashed
1 1/2 cup shredded, Pepper Jack cheese
2 Tbsp chopped fresh oregano, plus 2 teaspoons, divided
48 wonton wrappers
1 cup firmly packed fresh parsley leaves
2 Tbsp chopped shallot
2 cloves garlic, minced
Freshly ground black pepper
1/2 tsp crushed red pepper
1 Tbsp red wine vinegar
2 Tbsp fresh lemon juice
2/3 cup extra-virgin olive oil
In a large skillet over medium-high heat brown the chorizo and drain on a paper-towel-lined plate.
Preheat oven to 425F. Spray two rimmed baking sheets with a non-stick cooking spray. In a medium bowl, combine chorizo, sweet potato, oregano and cheese.
Take a wonton wrapped and dampen all edges with water. Place 1 teaspoon of the chorizo mixture in the lower middle of the wrapper. Fold “burrito-style” sealing all edges. Repeat with the remaining filling and wrappers. Place on prepared baking sheets. Spray the burritos with cooking spray. Bake until browned, 10 to 12 minutes.
In a food processor, pulse the garlic. Add the shallot and pulse. Add the parsley and remaining 2 tablespoons oregano, vinegar, lemon juice, oil and season with salt and pepper, to taste. Pulse until combined but chunky.
Serve the burritos warm with the chimichurri sauce.