Potato & Chorizo EnchiladasIngredients
12 oz ground pork chorizo
2 peeled and boiled potatoes
Shredded Monterrey Jack and Cheddar cheese, amount varies to your preference.
12 corn tortillas
1 8oz can of your favorite red or green salsa. I prefer green, and oftentimes use Heredera Salsa Verde.
Boil two peeled potatoes until tender. Remove from pan too cool. Once they are cool enough to handle chop into medium sized cubes.
Cook chorizo on medium heat until it resembles cooked ground beef, about 10-12 minutes. Once cooked add potatoes and combine. It is alright if some of the potatoes mash during stirring. Remove from heat to cool.
Heat a small skillet with oil. Once oil has heated quickly fry 12 corn tortillas. Place between paper towels to absorb excess oil and to allow them to cool.
Pour about 1/3 can of salsa onto a plate or into a shallow bowl. Take a tortilla and dip both sides into the salsa coating it. Place on food safe surface and spoon the potato-chorizo mixture onto the tortilla. Add cheese to taste and then roll into a tube. Place seem down into a baking pan. Continue filling your tortillas until your pan is full. Sprinkle with cheese to taste.
Bake on 375F until cheese is melted and browned. Pour remaining salsa over enchiladas and bake for another 3-5 minutes. Remove from oven.
Pan Seared Zucchini with Grape Tomatoes
1 chopped zucchini
10 grape tomatoes halved
garlic, salt, pepper, onion powder, to taste
3 tbs salsa verde
Heat skillet and add a small amount of olive oil.
Add zucchini and sear until tender, add spices, tomatoes, and salsa verde and combine.
Cook this quickly on medium to high heat, just enough to make the zucchini tender but no mushy.
Garnish with chopped cilantro and avocado slices!