Here's a superb & simple recipe:
Chorizo Sausage and Tomatillo Puff Pastry ~ Cowboy Crisps
by Chef Mark Alan
These appetizers are so tasty and original your guests will think you went to culinary school in Old Mexico.
Makes 16 -18 appetizers.
1/2 lb. Chorizo sausage - ground
4 oz. cheddar cheese - shredded
4 oz. Chef Mark Alan’s Tomatillo & Roasted Garlic Sauce
2 puff pastry sheets (1 pkg. thawed)
1/4 cup flour
Break up and brown chorizo in skillet, drain off any oil, mix in the Tomatillo sauce. Using a rolling pin, slightly thin puff pastry by rolling on floured board. Dampen one edge of the pastry with water (it seals the roll together) and add one-fourth of the sausage to the opposite edge. Spread 2 oz. shredded cheese over the sausage. Tightly roll up and slice into 1 inch pieces. Repeat with remaining puff pastry sheet.
Place rollups several inches apart on a sheet pan lined with parchment paper. (You can make these days ahead, at this point tightly cover the sheet pan with plastic wrap, freeze and then uncover and thaw before baking.) Pre-heat oven to 375 degrees and bake crisps for 12-16 minutes until puffed and lightly browned. Serve warm.
Thank you Chef Mark!