What would Rick Bayless do?
(Photo: rickbayless.com)
Compared to other meals, the shelf life of brunch leftovers is pretty non-existent. In the ongoing quest to solve the Great Soggy Brunch Leftovers Debacle, Chicago Brunch Blog pulled a Nancy Drew and asked Top Chef Master, Rick Bayless, for a creative way to rework scraps from your morning meal into something solid.
Unsurprisingly, Bayless uses chorizo a lot for brunch. “If you happen to have any left over—take that chorizo and make it into a fabulous queso fundidio later. Just put with a great melting cheese, add some roasted chilies, put in hot tortillas and get down with a fab taco!”
Jess said,
October 28, 2009 @ 9:24 am
Get down on a hot taco? Yessir