trying to figure out how to best do these...mini chorizos in puffed pastry? regular size in pastry or tortillas? cheddar cheese? manchengo? thoughts? also, i need these to be mexican not spanish for a party, so advice is welcome. thanks!
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.