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1
Special equipment: toothpicks
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2
Preheat the oven to 375 degrees F. Line a baking sheet with foil.
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3
Toss the chorizo with 1 tablespoon of the oil on the prepared baking sheet, and bake, turning the chorizo halfway through, until fully cooked, 25 to 30 minutes.
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4
When cool enough to handle, carefully peel off the casing without breaking up the sausage.
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5
Meanwhile, cut open the avocado, scoop out the flesh and add it to a food processor.
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6
Add the cilantro, sour cream, lime juice, 3/4 teaspoon salt and a few grinds of pepper, and puree until very smooth.
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7
Transfer the avocado crema to a small bowl, cover and refrigerate until ready to use.
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8
Place a tortilla on a work surface, and spread with 2 tablespoons of the refried beans, leaving a 1/2-inch border.
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9
Sprinkle 1/4 of the Cheddar evenly on top, leaving the 1/2-inch border.
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10
Place a cooked chorizo link on the bottom edge of the tortilla, and roll up tightly.
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11
Skewer the outside edge with a toothpick to keep it closed.
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12
Repeat with the remaining tortillas, beans, Cheddar and chorizo.
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13
Heat the remaining 2 tablespoons oil in a large skillet over medium heat.
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14
Place the 4 tortilla rolls in the skillet.
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15
If they start browning too quickly, turn the heat down to medium-low.
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16
As one side becomes golden brown, turn the rolls a quarter turn.
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17
Repeat until the rolls are crisp and golden brown all over, about 5 minutes total.
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18
Transfer the rolls to a cutting board, and let cool for 30 seconds.
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19
Cut each into 6 even pieces with a serrated knife.
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20
Arrange the pieces, cut-side down, on a platter.
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21
Top each with a dollop of avocado crema and some pico de gallo.
