EEE Cooks: Chorizo Sausage and Peppers (Recipe)

We vary our Italian sausage and peppers recipe with a mexican-style spin, using chorizo and tortilla fixings. This was the first time we tried the Florida/Caribbean avocado (we usually buy the Haas) and even though it is supposedly lower in fat and calories, it was equally delicious and satisfying!

We heat the oil in a large pan, over medium heat. We add the sausages and cook, turning frequently. We want them browned all over and this takes about 5 minutes. We add 3 tablespoons of water, lower the heat, and cover the pan. We cook the sausages for another 10 minutes, turning them occasionally. We want the sausages to be just about cooked through.

Meanwhile, we chop the pepper, and get ready the tortilla fixings. We put the tortillas on a dinner plate wrapped in damp microwave-safe paper towels. We have bowls on the table with the cheese, cabbage, salsa, and cilantro. We chop the avocado and squeeze lime over it. We also slice the scallions. These are also put on the table.

When the sausages are almost cooked, we remove the lid and add the onions and stir up the browned bits on the bottom of the pan. After a couple of minutes, we raise the heat to medium and add the red pepper, the juice from the large can of tomatoes and 1 of the tomatoes (reserving the rest in a resealable container in the fridge). We cook for another 5-10 minutes, seasoning it with salt, until the vegetables are tender and the sausages are cooked.

We heat the tortillas in the microwave for a minute and serve.

Chorizo Sausage and Peppers

Servings and Times

Tools and Appliances

Ingredients