Chorizo Fajita

I spent a little time in one of my favorite local markets, Shelton Farms, where you can get the freshest chicken, find an incredible selection of meats and pick from an outstanding selection of local produce.  One of my favorite items to stock up on is their bulk chorizo sausage, they also sell it in link form as well if that's your preference. If you have never tried this sausage, you really must!  It is the perfect combination of mild chili heat, garlicky bite and warm paprika spice. It has been the star of several recent meals including Chorizo, Fresh Corn and Black Olive Quesadilla, Chorizo Mac and Cheese, and in the Chorizo Stuffing for Thanksgiving Dinner in July.   Last night's simple Chorizo Fajita combined crumbled chorizo with sauteed green peppers and onion with a fresh tomato salsa was one of my favorites!

This meal only took about 20-30 minutes to prepare from start to finish, really.  A great work night dinner! I started by sauteing about 1/2 pound bulk chorizo sausage in a skillet until cooked through.  Meanwhile, in a separate pan, I cooked sliced onion and green pepper seasoned with salt and pepper over medium high heat until softened. I like to maintain a bit of crunchy texture to the veg, so not too long in the pan. To assemble the fajita I heated a flour tortilla directly over the open flame of my stove and topped it with a spoonful of chorizo, a little handful of cheddar cheese and mound of onions and peppers.  I garnished it with a dollop of cooling sour cream and a really fresh and simple pico de gallo made simply from fresh tomato, serrano chili lime juice and onion.