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Air Fryer Sweet Potato Skins for Queso Flameado Dip

Sweet potato skins crisped in the air fryer and served with a bubbling queso flameado of melting cheese, chorizo, and roasted poblano.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the skins
  • 3 large sweet potatoes scrubbed
  • 2 tbsp neutral oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
For the queso flameado
  • 8 oz fresh Mexican chorizo casings removed
  • 1 small onion finely diced
  • 1 poblano pepper roasted, peeled, seeded, chopped
  • 2 garlic cloves minced
  • 12 oz Oaxaca or asadero cheese shredded
  • lime wedges and cilantro to serve

Equipment

  • Air fryer
  • Oven
  • Skillet

Method
 

  1. Prick the sweet potatoes, rub with a little oil and salt, and bake at 400°F for 45 to 60 minutes until soft. Cool to handle.
  2. Halve lengthwise, scoop most of the flesh leaving 1/4 inch, cut large halves into wedges, and toss with the oil, salt, pepper, paprika, and garlic powder.
  3. Air fry at 390°F for 8 to 12 minutes until crisp at the edges.
  4. Brown the chorizo, add the onion and cook until soft, then the poblano and garlic. Stir in the cheese over low heat just until melted and stretchy.
  5. Serve the hot queso in a dish with the crisp skins, lime, and cilantro.

Notes

Serve the queso the second it's stretchy — it stiffens as it cools.
Dry the scooped skins before oiling.
Save the sweet potato flesh for a chipotle-lime mash.