Chorizo & Jack Cheese Tacos
by Caren McSherry
Tacos are always a welcome additional to any dinner or appy party. These cute little mini tacos are not filling, just a delicious little accompaniment to a cocktail or glass of wine.
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Ingredients:
- 1 package 3-4-in flour tortillas
- 4 Italian chorizo (I like spicy)
- 2 tablespoons olive oil
- 2 cups shredded Monterey Jack Cheese
- 1/2 cup "Cucina Amore" sliced pickled jalapenos
- For serving: Mini clothepins, 1 packet "Taco Propers"
Method:
1. Remove the casings from the chorizo. Heat the oil in a fry pan and add the chorizo. Using a fork, smash the chorizo up so that it becomes crumbly. With the heat on medium high, continue to fry until the chorizo is crisp and well browned. Remove and transfer to paper towel to absorb any excess oil.
2. Lay the tortillas on a cookie sheet, spread with a portion of the chorizo, top with the shredded jack cheese and a few sliced jalapeno. Broil until the cheese is bubbly and melted.
3. Place the "Taco Propers" on a long plate, fold the tacos in half, place in the proper and pinch it shut with the little clothes pegs. Serve warm.
MAKES 12
Copyright (c) Caren McSherry 2020
2. Lay the tortillas on a cookie sheet, spread with a portion of the chorizo, top with the shredded jack cheese and a few sliced jalapeno. Broil until the cheese is bubbly and melted.
3. Place the "Taco Propers" on a long plate, fold the tacos in half, place in the proper and pinch it shut with the little clothes pegs. Serve warm.
MAKES 12
Copyright (c) Caren McSherry 2020
