What you’ll need:
1 pkg chorizo, casing removed
1 onion, chopped
1/2 stick butter or 2 tblsp coconut oil
1 rotisserie chicken, deboned and skin removed
1/2 tsp ground coriander seed
3/4 tsp granulated garlic
1/4-1/2 tsp ground cumin
1/2 tsp chipotle powder
Mozzarella cheese or mexican cheese blend of choice
Preheat oven to 400 degrees F. Line a sheet pan with non-stick foil, set aside.
Remove the casing from each chroizo link and cook in large skillet over medium/high heat with butter. Break it up into smaller pieces as it cooks. Stir in onion and cover with lid for a few minutes until onion begins to soften. Remove lid and continue to cook for five more minutes. In a large bowl add deboned rotisserie chicken, shred with either fingers or forks. Season with ground coriander seed, granulated garlic, chipotle powder and mix thoroughly. Spread out on sheet pan in an even layer, add chorizo and onions on top of chicken(and yes the buttery liquid too). Top with cheese and bake for 10 minutes, or until the cheese is melted.
Serve with homemade guacamole, sour cream, a salad, or low carb tortillas.
Nutritional Information (according to MyFitnessPal for 1/10th serving)
Net Carbs: 4.7g
This is not an overly seasoned recipe, I used less cumin since my folks aren’t huge fans of it. But you can certainly use more if you prefer. As for the cheese, use whatever you like, I keep mozzarella on hand and used that. The time it took me to make this, from prep to baking was a total of 30 minutes. It goes by quickly and helps if you debone and remove the skin from the chicken ahead of time. Dad buys the rotisserie chickens from Sam’s Club on Saturday, that’s when I “process” the chicken and store it for later use.
Hope you all have a blessed weekend!