Chorizo Taco-dilla

by V & V Supremo Foods, Inc.

3.37

20 Min

Servings

ingredients

¿What is a taco-dilla? A taco-dilla is a cross between a taco and a quesadilla. Think grilled cheese sandwich folded around a savory filling eating a taco-dilla is a whole different food experience.

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Ingredients

1 link (14 oz. pkg.)

Supremo® Pork Chorizo from V&V SUPREMO®

1 link (14 oz. pkg.) Supremo® Pork Chorizo from V&V SUPREMO®
2 Tbsp.

chopped white onion

2 Tbsp. chopped white onion
1

garlic clove, chopped

1 garlic clove, chopped
8

corn tortillas

8 corn tortillas
1 cup

Shredded Chihuahua® Cheese from V&V SUPREMO®

1 cup Shredded Chihuahua® Cheese from V&V SUPREMO®

Garnish

½ cup

chopped white onion
¼ cup

chopped cilantro (leaves only)
1

lime cut into wedges

3 Steps to complete

1

Preheat a skillet over medium heat for 1 minute. Remove the plastic casing from the chorizo and cook for 8 minutes. (Break chorizo into crumbles while it’s cooking.) Add onions and garlic and cook for 2 minutes.
2

Preheat a skillet or griddle for 1 minute over medium-low heat. It’s important that the skillet temperature is not too high, so that the tortillas do not harden or overcook before the cheese fully melts.
3

Warm 2 tortillas for 1 minute on one side. Flip tortillas, add ¼ cup of cheese, place the other tortilla over the cheese, wait until the cheese is fully melted. Once done, remove from the griddle and assemble the tacos by filling them with chorizo and garnishing with onion and cilantro. Serve with wedges of lime and enjoy!

Comments

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :

20 Min
Ingredients :

8

INGREDIENTS:

1 link (14 oz. pkg.) Supremo® Pork Chorizo from V&V SUPREMO®
2 Tbsp. chopped white onion
1 garlic clove, chopped
8 corn tortillas
1 cup Shredded Chihuahua® Cheese from V&V SUPREMO®

Garnish

½ cup chopped white onion
¼ cup chopped cilantro (leaves only)
1 lime cut into wedges

DIRECTIONS:

1. Preheat a skillet over medium heat for 1 minute. Remove the plastic casing from the chorizo and cook for 8 minutes. (Break chorizo into crumbles while it’s cooking.) Add onions and garlic and cook for 2 minutes.
2. Preheat a skillet or griddle for 1 minute over medium-low heat. It’s important that the skillet temperature is not too high, so that the tortillas do not harden or overcook before the cheese fully melts.
3. Warm 2 tortillas for 1 minute on one side. Flip tortillas, add ¼ cup of cheese, place the other tortilla over the cheese, wait until the cheese is fully melted. Once done, remove from the griddle and assemble the tacos by filling them with chorizo and garnishing with onion and cilantro. Serve with wedges of lime and enjoy!

Chorizo Taco-dilla

Notes: