Recipe: White Garden Style Tlayuda with Pickled Green Grapes and Chorizo

White Garden Style Tlayuda with Pickled Green Grapes and Chorizo

By chefaaronsanchez.com - - Jan 4, 2018

This is such a fun, easy recipe to make for parties or a weeknight meal. It is family friendly since most kids love this as it’s essentially a Mexican pizza! I love this because it’s healthy, simple and tasty.

 

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Servings: 2
Cook Time: 20M

Ingredients

Whipped Goat Cheese
  • 1 4- 5 ounce package goat cheese , room temperature
  • 3 tablespoons extra virgin olive oil
  • Kosher salt
  • Fresh ground black pepper
Pickled Green Grapes
  • 1½ cups halved green grapes
  • 1½ tablespoons rice wine vinegar (substitute with apple cider vinegar if rice wine vinegar cannot be
  • found)
Grilled Items
  • 1 ear corn , husked
  • 1 10 inch flour tortilla
Garnishes and Chorizo
  • ½ cup chorizo
  • ½ cup canned, cooked black beans, drained of all excess liquid
  • 1 cup thinly shaved green cabbage
  • 1 lime , halved

Directions

1. Preheat grill, or grill pan, to medium heat.
2. Cook chorizo in a pan, according to package directions. Drain out all liquid from cooked chorizo and set aside.
3. Grill corn for 4 to 5 minutes on each side, until lightly charred on all sides. Remove from heat and let rest until cool enough to handle. Once cool, shave kernels off the cob by standing the corn upright and slicing down along the cob. Set aside.
4. In a mixing bowl, combine goat cheese and 2 tablespoons of extra virgin olive oil and season with salt and pepper. Using a fork, combine thoroughly until the cheese is soft and spreadable.
5. Heat grill, or grill pan, to medium heat. Using a metal spatula, place tortilla on the grill and cook on one
side for approximately 4 to 5 minutes or until crisp. While cooking, rotate the tortilla clockwise every
minute to ensure an even golden brown color. Remove tortilla from grill to a clean workspace or cutting board, grilled side up, and let rest until cool enough to handle. Leave the grill on and at medium heat.
6. While the tortilla cools, in a separate bowl, drizzle the grapes with the vinegar. Using your hands, lightly toss until the grapes are evenly coated. Note: do not let the grapes sit in the vinegar for more than 5 minutes.
7. When the tortilla is cool enough to handle, spread goat cheese mixture in an even layer on the grilled side of the tortilla, then in even layers, top with the cooked chorizo, corn, grapes, black beans and cabbage.
Return the tortilla to the grill, grilled and topping side up, and cook for an additional 4 to 5 minutes, rotating clockwise every minute or so to ensure even cooking.
8. Turn the grill off and remove the tortilla from heat. Cut into 6 even pieces using a sharp knife or pizza cutter (just like you would a pizza). Drizzle with the remaining tablespoon of extra virgin olive oil and a squeeze of fresh lime juice.
9. Serve immediately.