Ingredients

• 60 ozs Monterey jack cheese
• 1 c Mild green chiles
• Non-stick cooking spray
• 20 ozs Chorizo
• 1 c Onion
• 2 tbs Ground cinnamon

Directions

• Recipe By : Restaurant Hospitality magazine Nov
• 97 Cook chorizo in large skillet over medium heat, stirring often and breaking meat into small pieces
• Drain excess fat
• Add onions, and cook until translucent
• Add green chilies; cook until hot
• Remove from pan
• Lightly coat a 400* F preheated griddle with non-stick cooking spray
• Place 3 ounce portions of cheese in mounds on griddle
• When cheese begins to melt place a spoonful of chorizo mixture over each cheese mound
• Sprinkle with cinnamon
• Once cheese has fully melted, fold each circle in half, completely covering filling
• Serve immediately with tortilla strips and cilantro
• Posted to CHILE-HEADS DIGEST V4 #243 by Jim Tidwell on Dec 20, 1997

Yields 20 Servings

Nutrition Info

• Singular Yield Unit: 1 Serving (130g)
• Total Calories: 455.00
• Total Fat: 36.66
• Calories From Fat: 330.00
• Total Fat Pct: 0.49
• Sat Fat: 20.31
• Sat Fat Pct: 1.02
• Mono Fat: 12.69
• Poly Fat: 1.75
• Trans Fat: 1.92
• Cholesterol: 100.64
• Cholesterol Pct: 0.31
• Sodium: 806.74
• Sodium Pct: 0.28
• Potassium: 208.45
• Potassium Pct: 0.05
• Total Carbs: 3.24
• Total Carbs Pct: 0.01
• Dietary Fiber: 0.69
• Dietary Fiber Pct: 0.03
• Sugar: 2.55
• Protein: 27.86
• Protein Pct: 0.40

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