INGREDIENTS

1 each  12" Jalapeño Cheese Wrap (10256)  
1 cup Aztec Cheese Medley (Sartori Foods) 
1/2 cup Crumbled Chorizo (Johnsonville) 
 Egg wash to brush 
3 oz. Tomato Bisque   

DIRECTIONS

1.) Cut Jalapeno Cheese wrap into 4.5” discs. Each wrap should yield 4 discs.

2.) Fold Aztec cheese medley and crumbled chorizo together in a mixing bowl.

3.) Place 1 ½ oz. of cheese filling in the center of each wrap.

4.) Brush inside and outside edges of tortillas with egg wash.

5.) Begin to fold wrap into a star shape by bringing wrap 1/2” towards the center. Continue little folds all around to close. Discs should resemble mini crostadas with center still slightly visible.

6.) Place each into seasoned muffin pans or 2 oz. oven safe ramekins to hold ingredients and shape together.

7.) Place in 400 oven for approximately 10 minutes to toast wrap and melt cheese.

8.) Serve with a side of tomato bisque if desired.

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