Scrambled Ricotta With Chorizo And Bell Pepper

1. 1

   Snip off the ends of the chorizos and squeeze out the grounded meat, separating it into little chunks; place the meat into a non-stick skillet and cook over medium heat, covered, shaking the skillet every few minutes for even browning. Cook until brown, a little crispy on the outside, around 10 minutes; Pour out excess oil from the chorizo.

2. 2

   Throw in the bell pepper and chilies with the chorizos over high heat, cook for 2~3 minutes and scramble in the ricotta.

3. 3

   Finish off with chopped off cilantro and serve warm, with a few dashes of hot sauce.

* Per serving · 4 servings · Values may vary.

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