• Heat the oven to 450 degrees and drizzle olive oil on a cookie sheet.
  5-6 Tablespoons Olive Oil
• Add the potatoes and sprinkle with kosher salt evenly over the potatoes.
  6 Small Russet Potatoes, 2 teaspoons Kosher Salt
• Sprinkle with smoked paprika then toss the potatoes so they get evenly coated with spices and oil.
  2 teaspoons Smoked Paprika
• Bake for 20 minutes, flipping after 10 minutes, or until tender.
• In a medium bowl, whisk together the ranch, taco seasoning, sour cream, lime juice to taste.
  1 Cup Peppercorn Ranch, 3 Tablespoons Taco Seasoning, 3 Tablespoons Sour Cream, 1/2- 1 Limes
• Place in a squeeze bottle and let sit in the fridge until you are ready for serving.

To Assemble

• Leaving the potatoes on the pan, sprinkle evenly with both medium cheddar and mozzarella cheeses and chorizo.
  1 Cup Medium Cheddar, 1 Cup Mozzarella, 9 Ounces Cacique Beef Chorizo
• Place back in the oven and increase the heat to broil.
• Broil everything until melty, about 2 minutes.
• Remove from the oven and top with avocado, queso fresco, drizzle with ranch and sprinkle the cilantro for garnish.
  1 Avocado, 1/3 Cup Queso Fresco, 1/4 Cup Chopped Cilantro
• Enjoy immediately!