Veggie and Chorizo Skillet

Name: Veggie and Chorizo Skillet
Total time: 1 h
Ingredients: 1 lb chorizo sausage , raw, removed from casing; 1 tablespoon olive oil; 1 yellow onion , thinly sliced; 10 oz baby bella mushrooms , cleaned and sliced; 2 bell peppers , seeds removed and chopped into ½ inch pieces (I used red and green); 1 cup grape tomatoes , sliced in half; 1 cup shredded sharp white cheddar cheese (or your favorite melting cheese); Garnish: 2 tablespoons chopped scallions or cilantro leaves

www.babaganosh.org

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Total: 60

Servings: 4

Ingredients

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1 lb chorizo sausage, raw, removed from casing1 tablespoon olive oil1 yellow onion, thinly sliced10 oz baby bella mushrooms, cleaned and sliced2 bell peppers, seeds removed and chopped into ½ inch pieces (I used red and green)1 cup grape tomatoes, sliced in half1 cup shredded sharp white cheddar cheese (or your favorite melting cheese)Garnish: 2 tablespoons chopped scallions or cilantro leaves

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Instructions

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Step 1

Preheat oven to 450F.

Step 2

Heat the olive oil in a 12-inch cast iron skillet (or any other oven-safe pan). Add the chorizo sausage and the sliced onions, and stir to break up the sausage. Stir fry for 5 minutes, continuing to break up the sausage with a spatula.

Step 3

Add the sliced mushrooms, stir, and let them cook for 3 minutes. Add the bell peppers and stir fry for another 2 minutes. Add the sliced grape tomatoes, stir to mix everything together, and turn off the heat.

Step 4

Sprinkle with shredded cheese, and bake at 450F for 5 minutes. Carefully remove from heat and garnish with chopped scallions and/or cilantro. Serve over rice or quinoa. Or add a fried egg on top and soak up the yumminess with some toast.