CHILI CHORIZO TRIANGLES


Ingredients:

1/4 cup diced green bell peppers
1 tbsp MAGNOLIA NUTRI OIL COCONUT VEGETABLE OIL
2 pc PUREFOODS CHORIZO BILBAO STYLE, chopped
1 cup store-bought or prepared chili con carne
1 pack round molo wrappers
1/2 cup grated MAGNOLIA QUICKMELT CHEESE
1 pc MAGNOLIA BROWN EGG, beaten

Procedure:

  1. Preheat oven to 400°F. Line baking tray with baking paper. Set aside.
  2. Sauté bell peppers in hot oil. Add chorizo and chili con carne. Cook mixture for about 2 to 3 minutes. Drain mixture in a strainer.
  3. Put a tablespoonful of chorizo mixture in the center of a molo wrapper. Sprinkle grated cheese on top and brush edges with beaten egg. Attach the sides to form into a triangle leaving the middle open. Do the same with the rest of the filling and wrappers.
  4. Arrange triangles on prepared tray. Bake until cheese melts and wrapper turns slightly brown.
Makes 3-4 servings. 

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