In a large skillet, heat oil to medium-high heat. Add onion, cook for 2-3 minutes until softened. Add garlic and peppers, cook for another 2 minutes. Add chorizo and stir into vegetable mixture. Cook for 4-6 minutes until the sausage cooks through and tightens up. Add shrimp and lime juice, stirring occasionally, cook for 3-4 minutes until shrimp turns pink and begins to curl.
Serve over a bed of mashed potatoes, creamy polenta or grits. Garnish with lime wedges and a couple sprigs of cilantro.
2 medium eggplants, peeled and sliced 1-inch thick
2 tablespoons vegetable oil
1 (14-ounce) jar prepared marinara or spaghetti sauce, warmed and divided
⅓ cup shredded Mozzarella
¼ cup chopped fresh parsley
Salt and pepper to taste
Preheat the oven to 350ºF. Lightly oil a medium casserole dish.
Place the eggs in a shallow dish such as a pie plate and season with salt and pepper.
Combine the breadcrumbs, basil, oregano, thyme, Parmesan, salt, and pepper in another shallow dish. Season the eggplant lightly with salt and pepper.
Dip the eggplant slices in the egg mixture followed by the breadcrumb mixture, coating well on all sides. Transfer to a plate, then repeat with the remaining eggplant.
Place a large skillet over medium heat.
Add 1 tablespoon of oil followed by half of the eggplant and cook until browned on both sides, about 5 minutes per side. Repeat with the other half of the breaded eggplant.
Pour half of the warmed marinara into the bottom of the casserole dish. Top with the eggplant and bake in the oven until the eggplant becomes tender, about 20 minutes. Spoon on the remaining marinara, sprinkle with Mozzarella and parsley, then serve.
Place a large skillet over medium heat. Add 1 tablespoon of oil followed by the onion, ½ of the jalapeno, salt, and pepper. Cook just until the onions begin to soften, about 3 minutes. Remove the pan from heat and stir in the garlic. Add the beans and mash with a potato masher or fork until smooth, yet still slightly chunky. Stir in the crushed tortilla chips, egg, and ¼ cup of the cheddar. Form the mixture into 4 equally-sized patties.
Preheat the oven to 400ºF. In a small food processor, combine the mayonnaise, the remaining jalapeno, cumin, salt, and pepper, then blend until smooth. Strain the mayonnaise mixture into a small bowl and place in the refrigerator.
Place a large skillet over medium heat. Add the remaining 3 tablespoons of oil to the pan followed by the patties and cook until browned on both sides and cooked through in the middle, about 6 minutes per side. Transfer to a plate.
Place the buns, cut side up on a baking sheet and toast until golden, about 7 minutes. Top each bottom bun with a burger, sprinkle the burgers with the remaining cheddar, and spread about 1 tablespoon of the jalapeno cream on the cut side of the top bun. Top each burger with a slice of onion, lettuce leaf, and a dressed bun, then serve.