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Ingredientes
- 4 x garlic cloves chopped
- 1 c. minced onion
- 4 tsp oil
- 1 lb pork chorizo
- 3 c. shredded Jack cheese
- 3 c. shredded panela cheese
- 1/4 c. minced green onions
- 2 Tbsp. minced cilantro
- 2 pkt corn tortillas - (16 ounce ea)
- 3/4 c. oil
- Â Â Coarse salt to taste
Direcciones
- 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 warm, add in single layer of tortilla wedges and fry till browned on 1 side, 1 to 2 min. Sprinkle with salt while frying. Turn tortillas and brown second side. Drain on paper towels. Repeat till all tortilla wedges are browned. Store in paper bag.
- Saute/fry garlic and onion in oil in nonstick skillet over medium heat 2 to 3 min. Remove casing from chorizo. Add in chorizo to skillet. Saute/fry, stirring chorizo to break up, till no longer pink, about 5 min.
- Spoon 2 Tbsp. chorizo mix into bottom of each of 6 (16-oz) oval baking dishes. Sprinkle combination of 1/2 c. Jack cheese and 1/2 c. panela cheese over chorizo in each casserole. Spoon dollops of remaining chorizo mix over top of each.
- Place casseroles on back of grill to heat cheese or possibly bake at 400 degrees till cheese is melted and begins to brown around edges, 10 to 15 min. Sprinkle each casserole with green onion and cilantro. Serve with Fried Tortilla Chips.
- This recipe yields 12 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 12 servings | |
| Calories 428 | |
| Calories from Fat 344 | 80% |
| Total Fat 38.52g | 48% |
| Saturated Fat 12.13g | 49% |
| Trans Fat 0.39g | |
| Cholesterol 59mg | 20% |
| Sodium 630mg | 26% |
| Potassium 213mg | 6% |
| Total Carbs 4.13g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.74g | 0% |
| Protein 16.33g | 26% |
