Ingredients

• 2 tablespoons fresh cilantro, finely chopped
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 large white onion, thinly sliced
• 3 cloves fresh garlic, coarsely chopped
• 2 links cured chorizo sausage (about 3 oz)
• 1 (5-gr) packet Sazón seasoning with annatto, coriander
• 1 (14-oz) package Mexican melting cheese
• 1 lb ground pork
• 8 large flour tortillas

Prep

• Preheat oven to 450°F. Chop cilantro; set aside.
• Slice peppers and onions; place in large bowl. Chop garlic; add to peppers.
• Cut chorizo in half lengthwise, then turn and slice thinly; add to peppers (wash hands).

Steps

1. Stir Sazón into pepper mixture until evenly blended. Cut cheese into 1-inch pieces and place in 2-quart baking dish; bake 8–10 minutes or until melted and bubbly.
2. Preheat large sauté pan on medium 2–3 minutes. Place pepper mixture in pan; cook and stir 3–4 minutes or until vegetables have softened and chorizo has become oily.
3. Stir in ground pork; cook and stir 3–5 minutes until pork is browned, no pink remains, and 160°F. Drain to remove fat. (Heat tortillas following package instructions, if desired.)
4. Remove baking dish from oven (make sure cheese is bubbly). Pour pork mixture evenly over cheese; sprinkle with cilantro. Spoon mixture into tortillas and serve. (Makes 8 servings.)

Ingredients

• 5 medium yellow squash
• ½ medium red onion, thinly sliced
• 1 (12-oz) jar roasted red peppers, thinly sliced
• 1 tablespoon canola oil
• 2 tablespoons recaito seasoning sauce

Prep

• Cut squash in half lengthwise then turn and slice thinly; place in medium bowl.
• Slice onion and red peppers; add to squash.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add vegetables; cook and stir 4–5 minutes or until squash is tender.
2. Stir in recaito until well blended. Serve.