Low-Lift Cheesy Chorizo & Corn Choripán
Enjoy a head start with prepped ingredients
- Milk
- Wheat
- Eggs
In developing Low-Lift suppers, our chefs used their tool kit of culinary hacks and fresh, flavorful ingredients to craft easy-cook meals that will fast-track you to dinner in under 20 minutes. In our version of the quintessential Argentinean street food choripán—named for its simple yet delicious combination of chorizo and bread—a spicy chorizo and sweet corn filling is tucked into cheesy broiled naan and topped with a drizzle of cooling sour cream. The sandwiches are served alongside a honey Dijon–dressed pepita coleslaw, with zesty chimichurri on the side for dipping or drizzling.
Ingredients
1 unit
Corn
3 tablespoon
Sour Cream
(Contains: Milk)
2 unit
Naan Bread
(Contains: Milk, Wheat)
9 ounce
Mexican Chorizo
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
1 cup
Mozzarella Cheese
(Contains: Milk)
4 ounce
Coleslaw Mix
½ ounce
Pepitas
2 ounce
Chimichurri
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to middle position and heat broiler to high.
-
Drain and rinse corn.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add chorizo* and cook, breaking up meat into pieces, until beginning to brown, 2-3 minutes.
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Add corn and cook, stirring occasionally, until chorizo is cooked through and corn is warmed through, 2-3 minutes more.
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While chorizo and corn cook, place naan, top sides down, on a baking sheet. Sprinkle with mozzarella. Broil on middle rack until cheese is melted and lightly browned, 1-2 minutes. TIP: The broiler is a powerful tool! Be sure to keep an eye on the naan to prevent it from burning.
-
In a medium bowl (large bowl for 4 servings), combine coleslaw mix, pepitas, and dressing. Toss to combine.
-
Evenly top half of each cheesy naan with chorizo filling. Drizzle with sour cream. Fold naan in half over filling. Halve choripán crosswise.
-
Divide choripán and slaw between plates. Serve with chimichurri on the side for dipping or drizzling.
