Cheesy Chorizo Nopales Food

CHEESY CHORIZO NOPALES

Steps:

• Combine first 5 ingredients for pico de gallo; set aside.
• Meanwhile spray large skillet with cooking spray. Add cactus paddles, in batches; cook on high heat 5 min. on each side or until cactus is lightly cooked and sticky liquid has evaporated.
• Top 6 cactus paddles in skillet evenly with chorizo and Singles; cover with remaining cactus paddles. Cook 3 min. or until Singles are melted. Serve with pico de gallo.

CHEESY CHORIZO BREAKFAST BURRITOS

Steps:

• Combine the mango, pineapple, cilantro, onions, jalapeños, lime juice and a pinch of salt in a medium bowl and set aside.
• Heat the oil in a medium nonstick skillet over medium heat until shimmering. Add the chorizo and cook, stirring frequently, until browned and warmed through, about 5 minutes. Add the kale, spinach and 1/2 teaspoon salt. Cook, stirring frequently, until the greens wilt completely, and any excess moisture evaporates, about 5 minutes. Stir in the eggs and let sit until the bottom starts to set, about 1 minute. Drag the eggs from side to side with a spatula, letting them set on the bottom each time so that big curds form, 2 to 3 minutes. Once the eggs are no longer runny, turn off the heat.
• Spread 1/2 cup mozzarella in the center of each tortilla. Microwave one at a time until the tortilla is warm and the cheese melts, 30 seconds. Divide the egg mixture between the tortillas and top each with 2 tablespoons of the fruit salsa. Fold in the sides of each tortilla and then roll them up to form compact burritos. Serve with the remaining fruit salsa on the side.