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Appetizer
6 - 8 servings
30 minutes
15 minutes
Chef Tom Fraker
4 tablespoons extra virgin olive oil, divided use
1 package Melissa’s Soyrizo (or 1 lb. of fully cooked rotisserie chicken, carne asada, seasoned ground beef, or sausage to substitute soyrizo)
3 eggs
1 package Melissa’s Steamed Six Bean Medley, rinsed, drained
2 tablespoons unsalted butter
2 Melissa’s Perfect Sweet Onions, diced small
Kosher salt & freshly ground pepper
9 ounces thick, sturdy tortilla chips
3 Melissa’s Pickled Jalapeños, cut into rounds
6 Melissa’s Veggie Sweet Mini Peppers, cut into rounds
1/2 cup sliced black olives
1 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded sharp cheddar cheese
Sliced Hass Avocado (for garnish)
Sliced scallions (for garnish)
Fresh chopped cilantro (for garnish)
Preheat the oven to 350ºF.
Heat 2 tablespoons of olive oil in a sauté pan and add the soyrizo. Sauté for 5 minutes, stirring frequently, then stir in the eggs.
Lower the heat and cook until the mixture dries a bit. Stir occasionally. You want it to be a bit crumbly. Add the beans, stir and set aside.
In another sauté pan, heat the other 2 tablespoons of olive oil and melt the butter.
Add the onions, season with the salt and pepper and caramelize them. Should take about 8-10 minutes over medium-low heat.
Spread half of the chips, in a single layer, onto a foil covered sheet pan.
Sprinkle half of the soyrizo and half each of the onions, jalapeños, mini peppers, olives and cheese over the chips. Repeat with another layer in the same order.
Place in the preheated oven and bake for 12-15 minutes until the cheese is melted.
Garnish with the scallions and cilantro. Serve with Melissa’s Hatch Salsa, sour cream, or your favorite chip dip.
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