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A delicious and simple dish from Arizona that will literally rock your world! It’s so good!
Preheat oven to 350 degrees F.
Slice the poblano pepper into thin strips.
Heat a skillet over medium high heat with olive oil. Add the sliced poblano and saute for 5 minutes until the skin of the poblano starts to blister. Remove from skillet and set aside.
In the same skillet, add the pork chorizo and saute until fully cooked and browned. Remove and set aside.
Place each of the small tortillas on a baking sheet. Spread 1 teaspoon of butter on each tortilla. Place the baking sheet into the oven and let the tortillas toast. It will take about 5-7 minutes but keep your eyes on them. Once the edges start to turn golden brown, remove from the oven.
Place 1/4 cup of cheese on each of the tortillas and place back into the oven for about 3 minutes until the cheese has melted. Remove from oven.
Top with scallions, poblano peppers and chorizo if desired.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!