Cheesy Brussels Sprouts with Chorizo
WHAT YOU NEED
- 2½ pounds Brussels sprouts, trimmed and halved
- Salt to taste
- 2 tablespoons olive oil
- 18 ounces Cacique® Mexican beef (or pork) chorizo
- 2 large shallots, peeled and sliced
- 3 cloves of garlic, minced
- 1½ cups heavy cream
- 8 ounces Cacique® Oaxaca cheese, shredded
HOW TO MAKE IT
- Preheat oven to 400F degrees. Bring a large pot of salted water to a boil. Add the Brussels sprouts and blanch for 3 minutes, until just barely tender. Remove from heat, drain and rinse with cold water to stop the cooking. Reserve.
- In a large cast iron pan, over medium high heat, heat the olive oil and sauté the shallots until translucent, about a minute. Add the chorizo and cook, breaking it apart with a wooden spoon, until crumbly and cooked through, about 8-10 minutes. Add the garlic and cook a little longer, just until fragrant.
- Using a slotted spoon, remove the chorizo to a plate and reserve, leaving the infused oil in the pan. Add the Brussels sprouts and cook, stirring occasionally (but not too often, since we want them to caramelize), until golden brown, 8 to 10 minutes. You might have to work in batches.
- Remove pan from heat and add the reserved chorizo, mixing to combine. Add the heavy cream and top with the shredded cheese. Bake for 10-15 minutes or until brown and bubbly. Remove from oven and let sit for several minutes before serving.
