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Calaveras de Queso Fresco with Creamy Avocado DipCalaveras de Queso Fresco with Creamy Avocado Dip

Calaveras de Queso Fresco with Creamy Avocado Dip

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Recipe - 432 - Mountain View
Calaveras de Queso Fresco with Smoky Tomato and Chorizo Dip
Calaveras de Queso Fresco with Creamy Avocado Dip
Prep Time25 Minutes
Servings4
0
Ingredients
5 oz Cacique® Premium Pork Chorizo
4 Tbsp Extra Virgin Olive Oil, Divided
2 Medium Yellow Onions, Thinly Sliced
2 Medium Red Bell Peppers, De-seeded and Sliced
2 large Anaheim Chilies, De-seeded and Diced
4 Cloves Garlic, Minced
1 tsp Cumin
1 tsp Smoked Paprika
3/4 tsp Sea Salt
1/4 tsp Freshly Cracked Black Pepper
28 oz can Fire Roasted Diced Tomatoes with Juices
1 Small Bunch Parsley, Chopped (optional)
Fire Roasted Corn Tortillas, For Serving
2 10oz Packages Ranchero® Queso Fresco
Sliced Radish, for Decorating
Sliced Black Olives, for Decorating
Multi-colored Bell Peppers, Sliced for Decorating
Directions
  1. Remove Queso Frescos from packaging.
  2. With a small paring knife cut the sides of the cheese to shape into a skull shape.
  3. Then with a small knife, punch out the eyes. Use olives to decorate the eyes.
  4. Carefully create mouth and decorate the skull with radishes and multi-colored bell peppers. Store in refrigerator until ready to plate.
  5. Heat a large skillet over medium high heat. Squeeze chorizo into pan, breaking it up with your spatula so it browns evenly. Cook chorizo 10-15 minutes. When it’s completely cooked, drain on a paper towel, and set aside. Drain off chorizo grease leaving some in the pan to flavor the rest of the ingredients.
  6. In the same skillet over medium heat add 1 tablespoon olive oil, sliced onion, a pinch of salt, and cook for 10 minutes, stirring occasionally.
  7. Add 2 more tablespoons olive oil, red bell pepper, Anaheim chilies, another pinch of salt, and cook for an additional 10 minutes, stirring occasionally.
  8. Add garlic, cumin, paprika, salt, and pepper and cook for a few minutes, stirring constantly.
  9. Add canned tomatoes and the chorizo back to the pan and simmer on low heat for another 15 min, stirring occasionally.
  10. Plate half of the chorizo dip on a platter, and garnish with chopped parsley. Gently place a calavera onto tip and serve with fire roasted tortillas.
25 minutes
Prep Time
0 minutes
Cook Time
4
Servings

Directions

  1. Remove Queso Frescos from packaging.
  2. With a small paring knife cut the sides of the cheese to shape into a skull shape.
  3. Then with a small knife, punch out the eyes. Use olives to decorate the eyes.
  4. Carefully create mouth and decorate the skull with radishes and multi-colored bell peppers. Store in refrigerator until ready to plate.
  5. Heat a large skillet over medium high heat. Squeeze chorizo into pan, breaking it up with your spatula so it browns evenly. Cook chorizo 10-15 minutes. When it’s completely cooked, drain on a paper towel, and set aside. Drain off chorizo grease leaving some in the pan to flavor the rest of the ingredients.
  6. In the same skillet over medium heat add 1 tablespoon olive oil, sliced onion, a pinch of salt, and cook for 10 minutes, stirring occasionally.
  7. Add 2 more tablespoons olive oil, red bell pepper, Anaheim chilies, another pinch of salt, and cook for an additional 10 minutes, stirring occasionally.
  8. Add garlic, cumin, paprika, salt, and pepper and cook for a few minutes, stirring constantly.
  9. Add canned tomatoes and the chorizo back to the pan and simmer on low heat for another 15 min, stirring occasionally.
  10. Plate half of the chorizo dip on a platter, and garnish with chopped parsley. Gently place a calavera onto tip and serve with fire roasted tortillas.