Cheesy Chorizo Wedges
"Chorizo, cheese, salsa, tortillas, baked in oven until crispy. Serve with salsa, Guacamole, and Sour Cream if it is to your liking. A nice snack or main course if piled up with sides."
photo by Vicki in CT
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
3
ingredients
- 8 ounces chorizo sausage
- 2 serranos, chopped finely (optional)
- 1⁄2 cup monterey jack cheese, shredded (to taste)
- 1⁄2 cup cheddar cheese, shredded (to taste)
- 2 green onions, green parts chopped into thin rings
- 1⁄2 green bell pepper, seeded, and chopped into thin rings
- 1⁄2 red bell pepper, seeded, and chopped into thin rings
- 3 -4 flour tortillas
directions
- Preheat oven to 400°F.
- Remove chorizo from skins and cook in a skillet until no longer pink, add the serranos, and continue cooking until well browned and a bit caramelized.
- Sprinkle Chorizo over tops of tortillas, leaving a 1/8 inch free around the edge.
- cover with cheeses, you may certainly add more-I do, sprinkle with green onions, and bell pepper slices.
- Bake until cheese is golden and the edges are slightly browned, about ten to fifteen minutes, depending on oven, etc.
- Serve topped with salsa, sour cream, and guacamole.
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Reviews
-
Zippy and crunchy, my favorite combo. I subbed roasted and regular green jalapenos for the bell peppers and added refried beans because I had some leftover. I cooked on the bottom of a preheated inverted cast iron skillet in the oven for an extra crispy crust. Excellent. Topped with salsa verde, red salsa, and sour cream.
RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
