Chorizo Queso Fundido Pizzettes
with Cilantro and Roasted Red Peppers- Wheat
- Milk
- Egg
- Mustard
We've taken the classic flavours of chorizo queso fundido and slapped them on a pizza! Rich, gooey Monterey Jack and cream cheese are spread onto crispy pitas and topped off with fresh cilantro and roasted peppers. It's a combo you didn't realize you were missing!
Ingredients
250 g
Chorizo Sausage, uncased
4 unit
Pita Bread
(Contains: Wheat)
170 mL
Roasted Peppers
1 cup
Monterey Jack Cheese, shredded
(Contains: Milk)
2 unit
Green Onion
4 tbsp
Hot Sauce
86 g
Cream Cheese
(Contains: Milk)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
7 g
Cilantro
Not included in your delivery
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Roughly chop cilantro. Drain, then roughly chop roasted red peppers. Thinly slice green onions. Combine cream cheese, mayo, green onions and half the Monterey Jack cheese in a medium bowl. Set aside.
Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**
Meanwhile, arrange pitas on an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)Bake in middle of oven until golden-brown, 2-3 min. (NOTE: For 4 ppl, bake one sheet at a time)
Spread cream cheese mixture over pitas. Sprinkle chorizo, roasted red peppers and remaining Monterey Jack cheese evenly over top. Bake in the middle of oven until cheese melts, 3-4 min. (NOTE: For 4 ppl, bake one sheet at a time.)
Cut pizzettes into quarters. Sprinkle with cilantro. Drizzle hot sauce over top, if desired.
