What you need
- 8 large potatoes, peeled and cut into cubes
- olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 100g chorizo salami, sliced
- 1/2 cup dry white wine
- 1 tablespoon sweet chilli sauce
- 400 g crushed or diced tomatoes
- 125g block PHILADELPHIA Cream Cheese, cubed
How to make it
Place the potatoes in a large baking tray and drizzle with olive oil. Bake at 200°C for 30 - 45 minutes or until potatoes are tender and crisp.
Meanwhile, in a frypan over medium heat, sauté the onion and garlic until soft. Add sliced chorizo and stir for 1 minute or until slightly coloured. Pour in the white wine and allow to cook until evaporated. Reduce heat to low and add chilli sauce and canned tomatoes. Simmer for 10 minutes or until slightly thickened. Whisk the Philly* into the sauce until combined and warmed through.
To Serve: Place the potatoes in a bowl alongside a bowl of the spicy sauce. Serve immediately.
The best way to soften Philadelphia block is to allow it to stand for 1 hour at room temperature or remove Philly from foil, cut into chunks and microwave on high for 30 seconds per 250g.