Chorizo and Monterey Jack Stuffed Yuca Cups with Cilantro Lime Mojo

You can find this recipe at El Restaurante. 

Recipe courtesy of Sysco (picaysalpica.sysco.com)

Makes 4 appetizer servings

8 TIO JORGE^® yuca cups

8 oz. fresh chorizo

¼ c. chopped cilantro

½ c grated Monterey Jack cheese

1 c. fresh lime juice

1 T. lime zest

¼ c. agave nectar

1 c. chopped cilantro

3 T. chopped garlic

1 t. cumin powder

1 t. kosher salt

Combine chorizo, cilantro and cheese. Deep fry yuca cups (from frozen state) for 2 to 3 minutes in 350°F preheated oil.

Place 1 ounce of chorizo mixture into each yuca cup. Place into preheated 350°F oven. Cook for 12 to 15 minutes or until chorizo is at an internal temperature of 165°F.

Place lime juice, lime zest, agave nectar, cilantro, garlic, cumin powder and kosher salt into a blender. Puree for 1 minute. Drizzle over/garnish yuca cups.