Puff Pastry Chorizo Tacos with Peach Mango Salsa
These Upside-Down Puff Pastry Tacos are flaky, crispy and stuffed with a saucy peach mango chorizo. 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.
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.
Video
Notes
Taco topping: Desert Pepper Salsa, shredded lettuce, pickled red onions, sliced jalapenos, Mexican crema, shredded cheese, diced avocado
Nutrition
Serving: 1tacoCalories: 467kcalCarbohydrates: 24gProtein: 15gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 79mgSodium: 1134mgPotassium: 184mgFiber: 1gSugar: 3gVitamin A: 724IUVitamin C: 1mgCalcium: 313mgIron: 2mg
Tried this recipe?Let us know how it was!
