Yield: 6 servings
|1 small||Red bell pepper|
|¼ cup||Cilantro -- coarsely|
|3||Green onions -- thinly|
|8 ounces||Chorizo sausage|
|1 cup||Mild cheddar cheese --|
|2||Fresh jalapeno chilies --|
|2 tablespoons||Fresh lime juice|
|1||Clove garlic -- minced|
|1 cup||Monterey Jack cheese --|
|3||Flour tortillas (10 inch)|
RED & GREEN SALSA
RED & GREEN SALSA Cut bell pepper lengthwise in half; remove and discard seeds and vein. cut halves lengthwise into thin slivers; cut slivers crosswise into halves. Mix all ingredients in a small bowl.
Let stand, covered, at room temperature 1 to 2 hours to blend flavors. (**NOTE** when working with jalapeno chilies wear plastic disposable gloves to prevent irritation of skin) PIZZA Prepare salsa; set aside. Remove and discard casing from chorizo. Heat medium skillet over high heat until hot. Crumble chorizo into skillet. Cook, stirring to separate meat, until no pink remains. Remove with slotted spoon; drain on paper towels. Preheat oven to 450 F. Combine cheeses in small bowl. Place tortillas on baking sheets. Divide chorizo evenly among tortillas, leaving ½ inch of edges uncovered. Sprinkle cheese mixture on top. Bake 8 to 10 minutes until edges are crisp and golden and cheese is bubbly and melted. Transfer to serving plates; cut each tortilla into 6 wedges. Sprinkle Red & Green salsa on wedges.
Recipe By :