Tortilla Bake with Chorizo, Corn, and White Bean Hummus

Jump to recipe

Tortilla Bake with Chorizo, Corn, and White Bean Hummus


I made this spur-of-the-moment, in a fierce mood to use up as many odds and ends I had laying about in the fridge one rainy afternoon. Lucky for me, I had a few links of chorizo to crumble up with leftover corn kernels and cannellini beans. While these three things mingled together in a pan, they created an alchemy so wonderful, I literally had to stop and stare; there’s something so incredibly sultry about the way food glistens when it’s tossed with chorizo fat.

A few minutes later, I was pouring this glorious mix into a glass pie dish and layering, layering, layering. With liberal spoonfuls of Garden Fresh Gourmet white bean hummus, Jack’s special salsa, and handfuls of crushed blue corn tortilla chips. There was cheese, lots of it. Into the oven it went and emerged ten minutes later, crispy and melty. Before I ate this, I drizzled it generously with Mexican crema and dotted with fresh cilantro. This tortilla bake was perfect as an afternoon snack (my definition of snack is a bit unconventional) with a dark beer.



// More quick meals: 




Add a comment...

Your email is never published or shared. Required fields are marked *

    okie dokie artichokie

    Serving Boston and Surrounding Areas