Vintner's Favorite BBQ Recipes From El Dorado Wineries

Grilled Chile, Chorizo and Avocado Pizzas

Created by Patty Mastracco, Raley’s
Pair with: El Dorado Grenache


1 link chorizo, casing removed 

3/4 cup Corn and Poblano Salsa 

1 cup shredded 4-cheese Mexican blend cheese 

2 tbsp. chopped poblano or diced green chiles 

1/3 cup sliced green onions
2 burrito size flour tortillas 

1 ripe but firm avocado, peeled, pitted and 
thinly sliced 

1/4 cup fresh cilantro leaves

Prep time: 15 minutes, Cook time: 10 to 20 minutes


Crumble chorizo into a small skillet and cook for 5 to 10 minutes or until cooked through. Remove and drain well, blotting between 2 layers of paper towels; chop into very small pieces. Spread equal amounts of salsa, cheese, chorizo, chiles and green onions onto tortillas, in that order. Grill over indirect heat for about 5 to 10 minutes, rotating pizzas occasionally with tongs to avoid burning tortillas. Remove from grill and top with avocado and cilantro. 
Makes 4 servings.