Chorizo Strata Bites

1 pound Rose Packing Co. Mexican-style chorizo

½ cup chopped onion

¾ cup golden raisins

½ cup chopped stuffed green olives

1 tablespoon red wine vinegar

1 tablespoon brown sugar

¾ cup Greek yogurt

½ cup grated parmesan

Pinch salt and black pepper

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 package (12 ounces) won ton wrappers

Heat oven to 350 degrees.

Saute chorizo with onion over medium low heat until crumbly, drain off fat. Return to pan, heat and add raisins, olives, vinegar, and brown sugar; simmer 5 minutes and cool. Reserve.

In a medium bowl, combine yogurt, parmesan, salt and pepper; reserve.

Spray four mini muffin tins with non-stick spray. Place wontons in pan. Layer with scant teaspoon chorizo mix, a little spinach and yogurt mix. Fold wontons over to seal and spray with more non-stick spray. Do not overfill!

Bake 15-20 minutes until browned and crisp. Cool and remove from pan. Serve warm or cool and reheat.

Makes 48 appetizers.

Chef Paul Mosur, Millrose Restaurant,

South Barrington