1/2 Pound Chorizo 1/2 Cup Fresh Corn Kernels 1/3 Cup Cannellini Beans, Rinsed And Drained
Salt And Pepper 3-4 Slices Pepper Jack Cheese
5 Tablespoons Garden Fresh Gourmet® White Bean Hummus
Couple Handfuls Garden Fresh Gourmet® Blue Corn Tortilla Chips, Crushed
1/4 Cup Shredded Quesadilla Cheese
3 Tablespoons Garden Fresh Gourmet® Jack's Special® Salsa
2 Tablespoons Crumbled Feta Cheese Mexican Crema
Preheat oven to 375 degrees. Set a medium-sized sauté pan over medium-high heat. Add the chorizo and break into small pieces with wooden spoon. Allow to cook and render off the fat, a few minutes. Toss in the corn and cannellini beans; season with salt and pepper and stir. Cook for another minute until the whole mixture is coated and glistening with delicious chorizo fat. Pour this mixture into a round glass pie dish and spread evenly. Cover with pepper jack cheese slices and then dollop white bean hummus all around, using spoon to spread. crush tortilla chips all over. Top with shredded quesadilla cheese. Dollop with salsa and sprinkle feta cheese all over. Bake in the oven for 10 minutes. To serve, drizzle Mexican crema all over the top and garnish with fresh cilantro.