Sorry about the hiatus, I'm back though. Living in the Puerto Rican area has it advantages, like fresh, spicy, veggies. I went to the local mexi-mart and picked up some jalepenjos and hebanjeros, an onion, an ear of corn, some apricots, queso fresco and some chorizo. I boiled the corn and cut it off the cob, then I sauteed the veggies, with cumin and paprika Then I added the chorizo, when that was done I added the corn and the apricots just for a minute. In the meantime I crumbled the queso fresco on the buns and put them in the toaster oven to melt the cheese. Lettuce optional. It was really nice to create a new recipe again, it was very tasty.
