Cooking Directions

• Cook the chorizo in a 12-inch skillet over medium-high heat until well browned, stirring often to break up meat.  Pour off any fat.
• Stir the shrimp in the skillet and cook for 5 minutes or until the shrimp are cooked through.  Stir the picante sauce in the skillet. Reduce the heat to low. Cook and stir for 5 minutes or until the mixture is hot and bubbling.
• Spoon the shrimp mixture into the pastry shells.  Sprinkle with the cheese.

Ingredients

• 0.5 pound fresh chorizo sausageor hot Italian sausage, casing removed
• 1 pound fresh large shrimp, peeled and deveined
• 1.5 cups Pace® Picante Sauce
• 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
• 0.333 cup crumbled feta cheeseor queso blanco cheese