Queso Fundido-Inspired Tacos
with Chipotle Chorizo, Corn and Lime Crema
We're making taco night extra special by taking a cue from queso fundido! Monterey Jack cheese is melted on flour tortillas, which are topped with smoky chipotle chorizo and a fresh pepper and tomato pico de gallo. A dollop of lime crema brightens up every bite!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Chorizo Sausage, uncased
56 g
Onion, chopped
1 cup
Monterey Jack Cheese, shredded
(Contains Milk)
6 unit
Flour Tortillas
(Contains Gluten)
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
7 g
Cilantro
1 unit
Lime
113 g
Baby Tomatoes
6 tbsp
Sour Cream
(Contains Milk)
113 g
Corn Kernels
2 tbsp
Enchilada Spice Blend
(Contains Sulphites)
160 g
Sweet Bell Pepper
Not included in your delivery
3.5 tsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Heat a large non-stick pan over medium 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, 4-6 min.** Carefully drain and discard excess fat.
Add Enchilada Spice Blend, onions and corn to the pan with chorizo. Cook, stirring often, until veggies are tender-crisp, 5-6 min. Remove the pan from heat. Stir in chipotle sauce. Season with salt and pepper, to taste.
Meanwhile, halve tomatoes. Core, then cut pepper into 1/2-inch pieces. Zest, then juice lime. Roughly chop cilantro.
Arrange tortillas on a foil-lined baking sheet. (NOTE: For 4 ppl, broil tortillas in 2 batches.)Sprinkle cheese over tortillas. Broil in the middle of the oven until cheese melts, 1-2 min. (TIP: Keep an eye on tortillas so they don't burn!)
Add lime juice, peppers, tomatoes, cilantro, 1/4 tsp sugar and 2 tsp oil (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine. Set aside. Add sour cream and lime zest to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
Divide tortillas between plates. Top with chorizo mixture, then some pepper pico de gallo and lime crema. Serve any remaining pepper pico de gallo on the side.
