Recipe Credit: Caitlin Shoemaker (@frommybowl)
15 min
PREP TIME
20 min
COOK TIME
16
INGREDIENTS
Servings: 4
INGREDIENTS
- 2 tablespoons vegetable oil, divided
- 2 cups fresh corn (about 2 cobs)
- 2 ounces dairy-free feta
- 3 to 5 green onions, thinly sliced
- 1/2 cup chopped fresh cilantro
- 2 tablespoons mayonnaise or vegan mayonnaise
- 1 tablespoon Cholula® Green Pepper Hot Sauce, plus more to taste
- 1 clove garlic, crushed
- 1/2 teaspoon paprika
- 1/2 teaspoon ancho chili powder
- 1/4 teaspoon ground cumin
- Salt, to taste
- 12 ounces soyrizo
- 12 (6-inch) corn tortillas, plus more as needed
- 1/2 cup dairy-free shredded cheese, plus more to taste
- Cholula® Chipotle Hot Sauce
INSTRUCTIONS
- 1 Add 1 tablespoon of oil to a cast iron pan over medium heat. Add the corn and sauté for 7 - 9 minutes, stirring only every 2 minutes or so to brown the kernels. Remove from the heat.
- 2 Transfer the corn to a medium bowl and add the green onion, cilantro, mayo, Cholula Green Pepper Hot Sauce, garlic, paprika, chili powder, and cumin. Mix well and add more hot sauce to taste, if desired. Set aside.
- 3 Return the pan to the heat and add the remaining tablespoon of oil. Cook the soyrizo until crispy and browned, 5 - 7 minutes. Set aside.
- 4 Warm the tortillas in a greased comal or cast-iron skillet over medium heat. Add 1 to 2 tablespoons of shredded cheese to each tortilla and fold in half. Cook both sides until browned and the cheese is melted. Repeat with the remaining tortillas.
- 5 Open each tortilla and stuff with soyrizo and esquites. Serve with an extra dollop of Cholula Chipotle Hot Sauce, or as desired. Enjoy!
