Ingredients Jump to Instructions ↓

  1. 4 Garlic cloves - minced

  2. 1 cup 62g / 2 1/5oz Chopped onion

  3. 4 teaspoons 20ml Oil

  4. 1 lb 454g / 16oz Pork chorizo

  5. 3 cups 438g / 15oz Shredded Jack cheese

  6. 3 cups 438g / 15oz Shredded panela cheese

  7. 1/4 cup 15g / 1/2oz Chopped green onions

  8. 2 tablespoons 30ml Chopped cilantro

  9. Fried Tortilla Chips

  10. 2 Corn tortillas - (16 oz ea)

  11. 3/4 cup 177ml Oil

  12. Coarse salt - to taste

Instructions Jump to Ingredients ↑

  1. For the Fried Tortilla Chips: Cut tortillas into 8 wedges each. Pour oil 1/8-inch deep in heavy 10-inch skillet and heat over medium-low heat. When hot, add single layer of tortilla wedges and fry until browned on 1 side, 1 to 2 minutes. Sprinkle with salt while frying. Turn tortillas and brown second side. Drain on paper towels. Repeat until all tortilla wedges are browned. Store in paper bag.

  2. Saute garlic and onion in oil in nonstick skillet over medium heat 2 to 3 minutes. Remove casing from chorizo. Add chorizo to skillet. Saute, stirring chorizo to break up, until no longer pink, about 5 minutes.

  3. Spoon 2 tablespoons chorizo mixture into bottom of each of 6 (16-ounce) oval baking dishes. Sprinkle combination of 1/2 cup Jack cheese and 1/2 cup panela cheese over chorizo in each casserole. Spoon dollops of remaining chorizo mixture over top of each.

  4. Place casseroles on back of grill to melt cheese or bake at 400 degrees until cheese is melted and begins to brown around edges, 10 to 15 minutes. Sprinkle each casserole with green onion and cilantro. Serve with Fried Tortilla Chips.

  5. This recipe yields 12 servings.

  6. Each serving, casserole only: 355 calories ; 931 mg sodium; 70 mg cholesterol; 29 grams fat; 2 grams carbohydrates; 21 grams protein; 0.12 gram fiber.


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