“This is one of those dishes that’s impressive with barely any effort,” Jurnee Smollet-Bell says.The Smollett Family’s Mini Fajita Chorizo Pizzas4 medium-size dried ancho chiles1 plum tomato, chopped½ small yellow onion, chopped2 garlic cloves1½ tsp. chopped fresh oregano1½ tsp. finely ground sea salt3 fresh chorizo sausage links (3 oz. each), casings removed1 small red onion, thinly sliced4 sweet mini peppers, seeded and sliced12 (4-in.) flour tortillas8 oz. Monterey Jack cheese, shredded½ cup chopped fresh cilantro1. Place 2 racks in 2 center positions of oven; preheat to 400°. Line 2 baking sheets with aluminum foil.2. Place chiles, tomato, yellow onion, garlic and oregano in a saucepan; cover with water (about 1½ cups). Bring to boil over high heat. Reduce to medium-low; simmer, uncovered, stirring occasionally, until softened, about 20 minutes. Remove from heat; cool 10 minutes. Transfer solids to a blender; process until smooth, adding cooking water a little at a time as needed (up to ¾ cup) to reach desired consistency. Stir in salt; set aside.3. Heat a large skillet over high; add chorizo, and cook, breaking up large chunks, until browned, 5 to 7 minutes. Transfer to a plate, reserving drippings in skillet. Add red onion and mini peppers; cook, stirring often, until softened, 3 to 5 minutes. Remove from heat; set aside.4. Arrange tortillas among baking sheets. Bake until slightly crispy, 8 minutes. Flip tortillas; spread each with 2 tablespoons of chile-sauce mixture. Top with chorizo mixture; sprinkle with cheese.5. Return assembled pizzas to oven; bake at 400° until cheese is melted, about 8 minutes. Remove from oven. Sprinkle with cilantro.Makes:12Active time:20 minutesTotal time:1 hour, 5 minutesWant the ultimate dish on the latest celebrity food news, plus exclusive recipes, videos and more?Click here to subscribe to the People Food newsletter.
“This is one of those dishes that’s impressive with barely any effort,” Jurnee Smollet-Bell says.
The Smollett Family’s Mini Fajita Chorizo Pizzas
4 medium-size dried ancho chiles1 plum tomato, chopped½ small yellow onion, chopped2 garlic cloves1½ tsp. chopped fresh oregano1½ tsp. finely ground sea salt3 fresh chorizo sausage links (3 oz. each), casings removed1 small red onion, thinly sliced4 sweet mini peppers, seeded and sliced12 (4-in.) flour tortillas8 oz. Monterey Jack cheese, shredded½ cup chopped fresh cilantro
Place 2 racks in 2 center positions of oven; preheat to 400°. Line 2 baking sheets with aluminum foil.
Place chiles, tomato, yellow onion, garlic and oregano in a saucepan; cover with water (about 1½ cups). Bring to boil over high heat. Reduce to medium-low; simmer, uncovered, stirring occasionally, until softened, about 20 minutes. Remove from heat; cool 10 minutes. Transfer solids to a blender; process until smooth, adding cooking water a little at a time as needed (up to ¾ cup) to reach desired consistency. Stir in salt; set aside.
Heat a large skillet over high; add chorizo, and cook, breaking up large chunks, until browned, 5 to 7 minutes. Transfer to a plate, reserving drippings in skillet. Add red onion and mini peppers; cook, stirring often, until softened, 3 to 5 minutes. Remove from heat; set aside.
Arrange tortillas among baking sheets. Bake until slightly crispy, 8 minutes. Flip tortillas; spread each with 2 tablespoons of chile-sauce mixture. Top with chorizo mixture; sprinkle with cheese.
Return assembled pizzas to oven; bake at 400° until cheese is melted, about 8 minutes. Remove from oven. Sprinkle with cilantro.
Makes:12
Active time:20 minutes
Total time:1 hour, 5 minutes
Want the ultimate dish on the latest celebrity food news, plus exclusive recipes, videos and more?Click here to subscribe to the People Food newsletter.
source: people.com
