Prepare the chorizo in a skillet and set aside. (If you find acutal chorizo sausage, dice and set aside)
In a heavy skillet heat olive oil at a medium high heat. Add corn, cook until it starts to toast about 5 minutes. Add peppers, onion, cumin, salt and pepper saute until onion begin to soften, add cilanto, toss and set aside.
In a separate skillet, brush with butter butter. Place a tortilla in the skillet, then layer on ingredients: cheese, chorizo, corn mixture, and cheese. Top with a second tortilla, brush with butter and flip.
Remove from skillet and slice into wedges.
*If you would like a smaller portion just use one tortilla and fold it over.
In a heavy pot sauté onion, green bell pepper and garlic until onion is softened. Add rice to pot and cook over medium-high heat until rice has browned. Add tomato sauce, chili powder, salt, and beef broth. Bring to a boil; cover, lower heat, and simmer until liquid has been absorbed, about 20 minutes. Taste and add more salt if needed.
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