Fiery Tex-Mex Cowboy Snack

Allergens

Eggs, Soy (in case of packaged chorizo)

Ingredients

• 1. 8 oz chorizo sausage 2. 4 boneless, skinless chicken thighs 3. 2 cups corn kernels (fresh, canned, or frozen) 4. 4 large flour tortillas 5. 1 avocado, ripe but firm 6. 1 lime 7. 1/4 cup fresh cilantro leaves 8. 1/2 teaspoon smoked paprika 9. 1/2 teaspoon ground cumin 10. Salt and pepper to taste 11. Olive oil for cooking

Instructions

1. Heat a large skillet over medium high heat. Remove the chorizo sausage from its casing and add it to the skillet, breaking it up as you go. Cook until browned and cooked through, about 5 minutes. Transfer the cooked chorizo to a plate and set aside.
2. Season the chicken thighs with smoked paprika, cumin, salt, and pepper. Add olive oil to the skillet used for the chorizo, and cook the seasoned chicken until browned on both sides and cooked through, about 7 minutes per side. Transfer the cooked chicken to a plate and set aside.
3. In the same skillet, add the corn kernels, and cook until slightly charred and tender, about 5 minutes. Season with salt and pepper to taste.
4. Meanwhile, prepare the avocado sauce by blending the ripe avocado, lime juice, and cilantro leaves until smooth. Season with salt and pepper to taste.
5. To assemble the cowboy snacks, warm the flour tortillas on a grill or in a pan for about 30 seconds per side.
6. Spread a generous amount of avocado sauce onto each tortilla. Top with a portion of chorizo, grilled chicken, and charred corn.
7. Fold the tortillas into quarters and serve immediately, allowing your guests to taste the sizzling, smoky, and spicy flavors that bring the Tex Mex cookout experience home!

Chef’s Insight

Feel free to experiment with different proteins or vegetables for a unique twist on this recipe.

Notes

Be sure to cook the chorizo and chicken all the way through for food safety. - Feel free to adjust the spice levels according to personal preference.