Recipe courtesy of
Episode: New Jersey
Total:
30 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1 bottle balsamic vinegar
  • 4 ounces Italian-style chorizo
  • 4 ounces queso fresco
  • Cinnamon, for dusting
  • Fresh cilantro leaves
  • 1 plum tomato, sliced
  • 1 lime

Directions

Heat a saucepan over medium heat, and then pour in the vinegar and cook until very reduced.

Meanwhile, slice the chorizo to the thickness of bacon, and cut the queso fresco into 1/4-inch slices to fit over the chorizo. Dust one side of queso fresco with cinnamon. Heat a pan over medium-high heat and cook the chorizo to render some of the fat. Add the queso fresco, and continue cooking until the chorizo and cheese are browned. 

Plate a chorizo slice and top with the cheese and a cilantro leaf, followed by a tomato slice and a drizzle of balsamic reduction. Plate the remaining stacks of chorizo and cheese. Squeeze fresh lime juice over each stack, and then arrange lime slices around the plate.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Cava Winery Skirt Steak Braciola

Beef Tenderloin with Costa Rican Coffee Balsamic Fig Glaze

Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice

Recipe courtesy of Ingrid Hoffmann

Cava Sangria

Recipe courtesy of Bobby Flay

Sangria de Cava

Recipe courtesy of Columbia Restaurant

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV