• Albrecht's Delafield Sentry
  • 3255 Golf Road, Delafield, WI 53018
  • Phone: 262-646-9483 [**Departments**](http://sentrydelafield.freshopsite.com/our-departments)
  • Prep Time


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    • 4 ounces fresh pork chorizo (Mexican-style)
    • 1 cup fresh corn kernels
    • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
    • 8 white corn tortillas (6 inch), warmed
    • 1/4 teaspoon salt
    • 3 tablespoons chopped fresh cilantro
    • 3 small zucchini, cut in half lengthwise, sliced (3 zucchini = about 1 pound)
    • 2 tablespoons Pure Wesson® Canola Oil
    • 1 teaspoon ground cumin
    • 1/3 cup crumbled Cotija or feta cheese


    1. Toss zucchini with oil, cumin and salt in large bowl. Heat 12-inch skillet over medium-high heat. Add half of the zucchini; cook 5 to 7 minutes or until tender and browned, stirring occasionally. Remove from skillet; set aside and keep warm. Repeat with remaining zucchini.
    2. Meanwhile, heat another large skillet over medium-high heat. Add chorizo; cook 5 minutes or until finely crumbled and browned, stirring occasionally. Drain. Set aside and keep warm. Add corn to same skillet; cook 5 to 7 minutes or until corn starts to brown. Stir in drained tomatoes; cook 3 minutes more until hot.
    3. Divide zucchini and corn mixture evenly between tortillas; top each with chorizo, cheese and cilantro. Serve immediately.