| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
20 |
Servings |
INGREDIENTS
| 20 |
oz |
Chorizo |
| 1 |
c |
Onion; finely diced |
| 1 |
c |
Mild green chile; diced |
|
|
Non-stick cooking spray; as needed |
| 60 |
oz |
Monterey jack cheese; shredded |
| 2 |
tb |
Ground cinnamon |
INSTRUCTIONS
Recipe By : Restaurant Hospitality magazine Nov. '97
Cook chorizo in large skillet over medium heat, stirring often and breaking
meat into small pieces. Drain excess fat. Add onions, and cook until
translucent. Add green chilies; cook until hot. Remove from pan.
Lightly coat a 400* F preheated griddle with non-stick cooking spray. Place
3 ounce portions of cheese in mounds on griddle. When cheese begins to melt
place a spoonful of chorizo mixture over each cheese mound. Sprinkle with
cinnamon. Once cheese has fully melted, fold each circle in half,
completely covering filling. Serve immediately with tortilla strips and
cilantro.
Posted to CHILE-HEADS DIGEST V4 #243 by Jim Tidwell
<snd1jlt@snd10.med.navy.mil> on Dec 20, 1997
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