Ingredients
- 6 ounces fresh Mexican chorizo
- 1 plum tomato, cored and quartered
- 1/2 cup cooked quinoa
- 1 clove garlic, minced
- 2 tablespoons chopped fresh cilantro
- 2 1/2 teaspoons McCormick Gourmet™ Chile Pepper, Ancho , divided
- 2 teaspoons McCormick® Chili Powder
- 2 jars (10 ounces each) pickled sweet peppers, drained
- 2 ounces queso fresco, crumbled (1/4 cup)
- 1/4 cup Mexican crema
- 1 tablespoon fresh lime juice
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