Last Updated on December 6, 2024 by Lisa Keys
These Upside-Down Puff Pastry Tacos are flaky, crispy and stuffed with a saucy peach mango chorizo filling. Melted caramelized cheese seals the deal adding to this fun twist on taco night. All you have to do is add your favorite toppings for the perfect easy, weeknight meal.
The DESERT PEPPER BLOGGER CHALLENGE is on. I am delighted to be a part of this culinary competition featuring a tantalizing trio of products: Chile Con Queso, Cantina Medium Red Salsa, and an irresistible Peach Mango Salsa. Desert Pepper generously provided each of 38 contestants with 2 jars of each of their three flavors. This is an entry in the main dish category featuring Desert Pepper Peach Mango Salsa. I love this unique flavor of salsa so much that I also feature it in this easy cod and rice dinner.
How to make puff pastry tacos
Innovative upside down puff pastry recipes are so creative. I just love this taco puff pastry version. Definitely avoid using shredded cheese as the rectangles of American cheese make the perfect seal keeping all the delicious filling inside the pastry. How do you top your taco? Choose your favorites, but don't forget the Desert Pepper Salsa. Check out my video and suggestions in the recipe here.
Puff Pastry Chorizo Tacos with Peach Mango Salsa
Ingredients
- ½ pound fresh Mexican Chorizo
- 1 cup Desert Pepper Peach Mango Salsa
- 2 tablespoons chopped fresh cilantro
- 1 sheet puff pastry 12 x 10-inch rectangle
- 8 slices deli American cheese
- 1 egg plus 1 teaspoon water lightly beaten
Instructions
- Heat oven to 400F. Line a large baking sheet with parchment paper.
- Brown chorizo in a 10-inch skillet over medium-high heat breaking it up into crumbles with a wooden spoon.
- Add peach mango salsa, stirring up any browned bits on bottom of pan. Reduce heat and simmer for 10 minutes. Stir in cilantro. Transfer mixture to a bowl or sheet pan to cool down.
- Using a pizza wheel, slice puff pastry into 6 (4 x 5-inch) rectangles.
- Lay 6 slices of cheese evenly spaced on prepared baking sheet. Slice remaining cheese into 1-inch strips and add 1 strip to 1 edge of each cheese to make them a 4 x 5-inch rectangle.
- Top each slice of cheese with a scant ⅓ cup of chorizo-salsa mixture.
- Top with a piece of puff pastry crimping the edges with a fork.
- Brush pastry with egg wash. Bake for 15 minutes or until deep golden brown.
- Flip pastries and top with your favorite taco toppings. Serve with Desert Pepper Salsa.
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