Mexican potato cheesecake
I bought 10 pounds of small potatoes in one go, so I started eating potatoes. The potatoes are smooth and soft, and the aroma of sausage fat seeps into them, paired with rich Domei fresh mozzarella cheese and greasy corn. The production process is not complicated, but it is surprisingly delicious! 78 kcal per piece, 2-3 pieces are very full, paired with a cup of American style, awesome! Full of cheese, paired with sweet corn kernels, layered with baked super fluffy potatoes, you will be bursting with happiness immediately after taking a bite!
Recipe for Mexican potato cheesecake
Step 1
Prepare the ingredients
Step 2
Peel the potatoes and cut them into small pieces to wash off excess starch
Step 3
The potato cubes are steamed through water
Step 4
In a bowl, put two eggs, 40Ml of pure milk, 1 tablespoon of chili powder, 1 tablespoon of salt, and 1 tablespoon of black pepper and stir well
Step 5
Cut the sausage into slices and set aside
Step 6
Put tin foil in a baking bowl, put potatoes and corn kernels into the bowl, and pour in the mixed egg mixture
Step 7
Put a layer of cheese crumbles, I use Duomei fresh mozzarella cheese, an old brand, grass-fed milk source is more assured, waterfall drawn, and the taste is better! Milky flavor!
Step 8
Arrange the sausage slices, put them in the oven, and bake at 195 degrees for 20 minutes
Step 9
Sprinkle with a little Dolce & Cavita pasta cheese powder and you’re ready to eat
Step 10
Potatoes are really never tired of eating, especially with mozzarella cheese baked, it’s really salivating!
Step 11
You should try it too
Cooking tips for Mexican potato cheesecakes
1. If you don’t have crispy sausages, you can replace them with bacon, shrimp, etc. 2. You must use mozzarella cheese to draw it. 3. I’m a cheese fanatic, so I put a lot of cheese, and you can also cut it in half. 4. Domei fresh mozzarella cheese, light yellow in color, can pull long strands, milky aroma is great, it is also a very good choice to use it to make gratin and pasta.