Grilled Chorizo Pizzas
- 1 large ear sweet corn in husk
- 2 uncooked chorizo links (4 ounces each)
- 4 whole wheat pita breads (6 inches)
- Cooking spray
- 1 medium sweet red pepper, chopped
- 2 cups shredded Manchego cheese
- 1 tablespoon minced fresh cilantro
- Carefully peel back corn husk to within 1 in. of bottom; remove silk. Rewrap corn in husk and secure with kitchen string. Grill corn and chorizo, covered, over medium-low heat for 25-30 minutes or until a thermometer reads 160u0b0 and corn is tender, turning occasionally.
- Cut corn from cob; place in a small bowl. Chop chorizo; place in another bowl.
- Coat both sides of pita breads with cooking spray. Grill pitas, covered, over medium-low heat for 2-3 minutes or until warm. Turn pitas; top with corn, chorizo, red pepper, cheese and cilantro. Cover and cook 3-5 minutes longer or until cheese is melted.
husk, chorizo links, whole wheat pita breads, cooking spray, sweet red pepper, manchego cheese, fresh cilantro
Taken from www.tasteofhome.com/recipes/grilled-chorizo-pizzas/ (may not work)