Chorizo & Cheese Torta - San Diego, California Talk Radio Station - 760 KFMB AM - 760kfmb

Chorizo & Cheese Torta

Makes 3

I had this in Cabo recently and couldn't wait to try to make it myself when I got back. And btw...I nailed it.


  • 10-12 ounces Mexican chorizo - it comes in a tube that varies in size1 big avocado
  • Juice of 1/2 lime
  • Pinch Kosher salt
  • 1/3 cup shredded Monterey Jack cheese
  • 3 crusty Mexican sandwich rolls or 3 Ciabatta rolls


  1. Cook chorizo over medium heat in pan until fully cooked - 8-10 minutes
  2. While it cooks, put avocado flesh (I hate saying that) in a bowl with lime juice and salt - mix well until it's the consistency of chunky guacamole
  3. Preheat broiler
  4. Split and lightly toast buns under broiler, remove
  5. Put cooked chorizo on bottom of each bun and top with some of the cheese - put back under broiler just until cheese melts
  6. Remove, put guacamole on top bun, close up and cut in half
  7. Eat - and if you're really thinking you'll bust out a good Mexican beer to go with this...just sayin
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