Cook Chorizo in a skillet over medium heat, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
Make the Queso Sauce: In a saucepan, combine Monterey Jack Cheese, Pepper Jack Cheese, and Heavy Cream. Heat over medium-low heat, stirring constantly, until cheese is melted and smooth.
Stir in Diced Green Chiles and Lime Juice.
Make the Pico de Gallo: In a bowl, combine Diced Roma Tomatoes, Diced White Onion, Chopped Cilantro, Lime Juice, and minced Jalapeño. Mix well.
Spread Pasta Chips on a baking sheet.
Top with cooked Chorizo and Queso Sauce.
Bake for 10-15 minutes, or until cheese is bubbly and chips are slightly golden.
Garnish with Pico de Gallo, Sliced Jalapeños, and Mexican Crema.
Ingredients
4
12 oz340 gTri-Color Rotini Pasta Chips
1 lb450 gMexican Chorizo, removed from casing
8 oz225 gMonterey Jack Cheese, shredded
4 oz115 gPepper Jack Cheese, shredded
1/2 cup120 mLHeavy Cream
1/4 cup60 mLDiced Green Chiles
1 tbsp15 mLLime Juice
1 cup240 mLDiced Roma Tomatoes
1/2 cup120 mLDiced White Onion
1/4 cup60 mLChopped Cilantro
1 tbsp15 mLLime Juice
1/21Jalapeño, seeded and minced
1/4 cup60 mLSliced Jalapeños
1/4 cup60 mLMexican Crema
Equipment
Large Skillet
Saucepan
Baking Sheet
Mixing Bowl
Instructions
Preheat oven to 350°F (175°C).
Cook Chorizo in a skillet over medium heat, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
Make the Queso Sauce: In a saucepan, combine Monterey Jack Cheese, Pepper Jack Cheese, and Heavy Cream. Heat over medium-low heat, stirring constantly, until cheese is melted and smooth.
Stir in Diced Green Chiles and Lime Juice.
Make the Pico de Gallo: In a bowl, combine Diced Roma Tomatoes, Diced White Onion, Chopped Cilantro, Lime Juice, and minced Jalapeño. Mix well.
Spread Pasta Chips on a baking sheet.
Top with cooked Chorizo and Queso Sauce.
Bake for 10-15 minutes, or until cheese is bubbly and chips are slightly golden.
Garnish with Pico de Gallo, Sliced Jalapeños, and Mexican Crema.
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