| Ingredients |
Amount |
Procedure |
Chorizo, casing
removed
Onion, diced
Tomatoes, diced
Texas Pete® Hotter Hot Sauce |
6 oz.
½ cup / 2.5 oz.
½ cup / 3 oz.
1 T. / 0.5 oz. |
Brown sausage in
skillet, crumbling during cooking. Drain grease.
Add onions and cook until tender. Add tomatoes and
Texas Pete. |
| Monterey Jack cheese, shredded |
2 cups /
8 oz.
|
To each of 4 oven-able or microwavable
crocks, add ¼ cup cheese. Add ¼ cup
chorizo mixture to each crock. Top each with ¼ cup
additional cheese. Bake at 350°F for 10 minutes
or microwave until cheese melts. |
Avocado slices
Green onions
Flour tortillas |
4 each
/ 2 oz.
4 each / 3 oz.
8 each / 8 oz. |
Garnish with avocado.
Saute or grill onions. Serve on the side with warm
tortillas. |
