Servings
12
Prep Time
15
Cook Time
20
Ingredients
| 12 | Borden Cheese® Pepper Jack Melts |
| 1/2 | small white onion, diced |
| 8 oz | chorizo |
| 1 can | refried beans |
| 12 | street-taco-sized tortillas |
| Optional toppings: | diced jalapeños, avocado, cilantro, and fresh cubed Roma tomatoes |
Steps
| 1 |
PREHEAT
your oven to 375°F
|
| 2 |
PREPARE
the filling: In a medium skillet, heat 2 tsp oil over medium heat.
|
| 3 |
ADD
diced white onion and cook until softened, about 3-4 minutes.
|
| 4 |
ADD
the chorizo to the skillet, breaking it apart with a spoon and season as desired. Cook until fully browned, about 5 minutes.
|
| 5 |
STIR
in the refried beans until well combined and heated through, about 2 minutes. If desired, add any of the optional toppings (diced jalapeños, avocado, cilantro, and fresh Roma tomatoes) into the mixture.
|
| 6 |
PREPARE
the muffin tin: Spray a 12-cup muffin tin with cooking spray to prevent sticking. Press a street taco-sized tortilla into each cup, creating a small tortilla bowl.
|
| 7 |
ASSEMBLE
the cups: Place a Borden Pepper Jack Melt at the bottom of each tortilla cup. Spoon the chorizo and bean mixture evenly into each cup. Top each cup with another Borden Pepper Jack Melt. Note: if your muffin tin is on the smaller size, feel free to slice up Borden Pepper Jack Melts to make them fit.
|
| 8 |
BAKE
Place the muffin tin in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and the tortillas are golden and crispy.
|
| 9 |
SERVE
Remove the cups from the muffin tin and top with your favorite toppings like diced jalapeños, avocado, cilantro, and fresh Roma tomatoes. Serve warm and enjoy!
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