This recipe is inspired by Asian lettuce cup appetizers, usually filled with a ginger-hoisin flavored chicken mixture. Here I have taken a Southwestern slant, and have created a spicy chorizo filling for the iceberg lettuce cups. Serve the filling in a bowl, surrounded by the lettuce cups.

Yield: 12 lettuce cup appetizers

1, 8 ounce package pork chorizo

¼ cup peeled jicama, chopped

2 Tablespoon coarsely chopped cilantro, plus a handful for garnish

1 teaspoon fresh lime juice

3 Tablespoons unflavored yoghurt or enough to combine the ingredients together

12 inside iceberg lettuce leaves, well rinsed

1. Saute the chorizo until well done over medium heat, stirring frequently, for about 5 minutes or until the chorizo has become granular. Drain well with multiple layers of paper toweling.

2. Place the cooked chorizo in a small bowl and add the jicama, chopped cilantro, lime juice and yoghurt—adding enough for a thick mixture. This filling can be made ahead of time and reheated to a warm temperature just before serving. Will keep in the refrigerator for 1 week.

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