Savory and spicy with a hint of sweetness! Our Balsamic gives chorizo the perfect glaze.
1 package chorizo sausage
3/4 cup chopped shallots
8 large mushrooms, sliced
1 red bell pepper, diced
3 tbsp Baklouti Green Chili Olive Oil
1/4 cup Traditional Balsamic Vinegar (or any flavored Balsamic of your choice, such as Espresso)
3 cups Monterey Jack cheese
2 avocados and a squeeze of lime juice (for guacamole)
Creme fraiche (for drizzling, if desired)
Pinch of salt and pepper
Hot sauce (also for a drizzle if desired)
Brown the chorizo with chopped shallots. Add mushrooms and red bell pepper to the chorizo with 3 tablespoons of Baklouti Green Chili Olive Oil and cook down for about 20 minutes on medium to low heat. Add the Balsamic Vinegar to the chorizo and let it cook down for about 10 minutes. While that's simmering, make guacamole with a couple of avocados, fresh lime juice and a couple pinches of salt. Once the chorizo is done cooking, slice it up. In another pan place your flour tortilla add some Monterey Jack cheese and your chorizo mixture then fold and fry both sides. Finish with hot sauce, creme fraiche, and guacamole.