Directions
- In a large saute pan over medium high heat add olive oil and chorizo. Cook for 1-2 minutes.
- Add onion, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes then transfer to a bowl and cool to room temperature.
- Heat oven to 450° degrees.
- Fold in mayonnaise, tomatoes, and cheddar cheese in bowl with chorizo.
- Portion this mixture into zucchini halves. Place zucchini on sheet pan and into pre-heated oven. Cook for 8-10 minutes until tender.
- Garnish with a sprinkle of cotija cheese after removing from oven and serve.
Ingredients
- 4 ea Peak Fresh Produce® Zucchini, cut lengthwise, seeds scooped out
- 1/2 cup Contigo® Chorizo Crumbles
- 3 tbsp Contigo Cotija Cheese , grated
- 1/4 cup Peak Fresh Produce® Tomato(es), Roma , seeded and diced
- 3 tbsp Peak Fresh Produce® Onion(s), White, small dice
- 1 tbsp Roma® Oil, Olive
- 1 cup West Creek® cheese cheddar
- 1/2 tsp Magellan® Cumin, ground
- 1/2 tsp Magellan® Chili Powder
- 1/8 tsp salt, sea
- 1/8 tsp Magellan® Black Pepper, ground
- 1/4 cup Delancey Street® Real Mayonnaise
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
