Average Rating: 4.75TOTAL TIME: Prep: 20 min. Bake: 15 min.
YIELD: 6 cups.Ingredients
- 1 pound uncooked chorizo
- 2 cups fresh or frozen corn, thawed
- 1 large red onion, chopped
- 1 poblano pepper, chopped
- 8 ounces fresh goat cheese, crumbled
- 2 cups cubed Monterey Jack cheese
- 1 cup cubed pepper jack cheese
- 1 large tomato, seeded and chopped
- 3 green onions, thinly sliced
- Blue corn tortilla chips
Instructions
- 1. Preheat oven to 350°. Crumble chorizo into a 10-in. cast-iron or other ovenproof skillet; add corn, red onion and pepper. Cook over medium heat until meat is fully cooked, 6-8 minutes; drain. Stir in the cheeses.
- 2. Bake until bubbly, 14-16 minutes. Sprinkle with tomato and green onions. Serve with chips.
Nutrition Facts
1/4 cup: 161 calories, 12g fat (6g saturated fat), 38mg cholesterol, 365mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 9g protein.