Cinco de Mayo recipes sent to email@example.com will be published in the May 5, 2010 print editions of Mount Shasta Area Newspapers.
As part of changes being made to our newspaper website mtshastanews.com, we plan to seek and feature stories and photos from readers on holidays, life-changing events and special community events. This week: Cinco de Mayo recipes. Recipes sent to firstname.lastname@example.org will be published in the print editions of Mount Shasta Area Newspapers on May 5, 2010.
The first recipe we received comes from Karen Knight of Dunsmuir:
Pace Queso Flameado (Flamed Cheese)
3/4 lb chorizo (casing removed)
1 small onion (chopped)
2 tomatoes (diced)
3/4 cup Pace Picante Sauce
4 cups (1 lb) shredded Monterey Jack Cheese
Brown sausage in skillet; remove to paper towels. Drain all but 1 tsp drippings from skillet; add onion cook till tender. Return sausage to skillet; add tomatoes, Pace Picante Sauce. Simmer 15 mintues until most of liquid has evaporated. In a 9 inch baking dish, arrange 2 cups of cheese. Top with sausage mixture, cover with remaining cheese. Bake at 350 about 10 mintues or until cheese melts. Remove from oven; serve in individual bowls top with avacado slices. Use tortilla to dip into and eat.