Chile, Chorizo and Avocado Pizza

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Chile, Chorizo and Avocado Pizza

Chile, Chorizo and Avocado Pizza
1 link Johnsonville Chorizo casing removed
3/4 cup Frontera Corn and Poblano Salsa
1 cup shredded 4-cheese Mexican blend cheese
2 tbsp. chopped poblano chiles OR
2 tbsp. diced green chiles
2 burrito size flour tortillas
1/3 cup sliced green onions
1 ripe but firm avocado peeled, pitted and thinly sliced
1/4 cup fresh cilantro leaves
Prep time: 15 minutes,
Cook time: 10 to 20 minutes

Crumble chorizo into a small skillet and cook for 5 to 10 minutes or until cooked through. Remove and drain well, blotting between 2 layers of paper towels; chop into very small pieces. Spread equal amounts of salsa, cheese, chorizo, chiles and green onions onto tortillas, in that order. Grill over indirect heat for about 5 to 10 minutes, rotating pizzas occasionally with tongs to avoid burning tortillas. Remove from grill and top with avocado and cilantro.

Makes 4 servings.
Wine Suggestion
Blackstone Sonoma County Reserve Merlot - The spicy chorizo finds its ideal match in a red – but one soft and silky enough to work with the avocado, like this Sonoma Merlot that’s new to our stores.
Nutritional Information:
400 calories, 14 g protein, 24 g total fat (10 g sat., 0 g trans), 30 g carbohydrate, 5 g fiber, 1 g sugar, 40 mg cholesterol, 820 mg sodium, 9 points


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Use topping here on a grilled or baked pizza.

Comment Number: 6315


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