A cast iron skillet works great with this recipe, as it retains heat and will help keep the dish warm.
Prep: 10 minutes Cook: 20 minutes Makes: 12 appetizers
1. Preheat oven to 350°F. Remove casings from chorizo and crumble into a medium oven-safe skillet. Cook over medium heat, breaking up the chorizo into small pieces with the back of a spoon, for about 10 minutes or until cooked through.
2. Blot off excess fat with paper towels, then stir in salsa. (Mixture can be transferred to a 9-inch baking dish at this point if not using an oven-safe skillet.) Top with cheese and pepper strips and bake for 10 minutes or until cheese is melted. Serve with tortilla wedges.
170 calories, 9 g protein, 12 g total fat (6 g sat., 0 g trans), 6 g carbohydrate, 1 g
fiber, 1 g sugar, 30 mg cholesterol, 510 mg sodium, 4 points
Johnsonville Chorizo, Frontera Tomatillo Salsa, shredded Jack cheese, green
chiles, green onions, cilantro, corn tortillas
