WE'RE GETTING HALLOWEEN-Y WITH OUR FAVORITE CHEF, CHEF CHERISE!!!

Welcome back to the Hammer triple-header on the Hammer radio network!!! Our favorite chef---Chef Cherise---will be going Halloweeny...Hey Hammer, Cherise said weenie...lol!!! Today, we are going to be whipping up a batch of intestines...

Chorizo and onion Intestines Servings 12 Calories 287 1 tablespoon olive oil 2 cups thinly sliced yellow onion 1 pound Mexican chorizo, casing removed 2 cups Monterey jack cheese Puff pastry (3 sheets), thawed 2 large eggs, beaten 1 teaspoon ground cumin 1 teaspoon chili powder 1 tablespoon minced chipotle peppers Directions: Preheat oven to 350°F. Heat oil in a large skillet over medium; add the onions, and cook, stirring occasionally, until caramelized. Put it in a bowl. Add the chorizo to skillet and increase the heat to a medium-high. Crumble the chorizo. Stir in the onions. Remove from the fire and let it cool to room temperature. Mix in the shredded cheese. Unfold the thawed puff pastry and cut along the seams. Align the short ends of the pastry and brush short edges with egg wash; press to seal. Repeat with remaining sheets. Spoon filling 1/3 of filling onto each long sheet, leaving a 1/2-inch border. Brush border with egg wash and push together over filling, crimping to seal with your fingers. Repeat with remaining filling and sheets. Line a large rimmed baking sheet with parchment paper. Coil the pastry logs into an intestine-like formation, seam-side down, curling in and around itself. Brush top with egg wash. Cut smalls slits in the pastry and squeeze Ketchup into the slits so it looks like blood. Bake at 350°F until golden brown and firm to the touch. Let sit about 10 minutes before serving.

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