By Kathleen Valle
Now that another Memorial Day weekend has come and gone, it’s time to freshen up the what’s-for-dinner list with non-cookout items. Kathleen Valle is sharing her recipe card for Chorizo Stew. This heavily seasoned sausage is popular in Spanish and Mexican cultures. The Grays Ferry resident blends in an extra kick by adding some jalepeno corn and diced roasted tomatoes. Have some tonight, and enjoy the left- overs tomorrow.
1 pound of chorizo
1 bell pepper, sliced
1 cup of sliced mushrooms
1 small onion, chopped
1 can of jalapeno corn
2 cans of diced roasted tomatoes (with or without jalapenos)
1 cup of cheddar cheese
Preheat the oven to 325 degrees.
Slice the chorizo, and add all the other ingredients. Place in a baking dish. Bake uncovered for 30 minutes. Remove from the oven.
Sprinkle the cheese on top, and return the dish to the oven. Bake until the cheese is melted.