Oven-baked chicken and chorizo ​​rolls

Ingredients:

• 60g dry chorizo ​​sausage, thinly sliced ​​(about 1/2 cup)
• 1 Fresno or red jalapeño pepper, quartered (remove seeds to reduce heat)
• 4 green onions, cut into 3 pieces
• 1 cup fresh cilantro
• 3 cloves garlic, coarsely chopped
• 1 tbsp chopped fresh oregano
• 1 teaspoon cumin seeds
• Juice of 1 lime + wedges for serving
• 800 g skinless and boneless chicken thighs (about 6 pieces), cut in half
• 1 tube (500 g) prepared polenta, cut into 12 circles
• 2 red bell peppers, thinly sliced
• 1/4 cup crumbled cotija cheese

Preparation:

1. In a small nonstick skillet over medium heat, cook the chorizo, stirring occasionally, until crispy, about 5 minutes. Transfer to a bowl with a slotted spoon and set aside. Leave the rendered fat in the skillet to cool slightly.
2. Combine the chili pepper, green onion, cilantro, garlic, oregano, and cumin in a food processor. Add 2 tablespoons water, the pan drippings, lime juice, and 1/4 teaspoon salt; pulse until a chunky paste forms. Transfer the paste to a large bowl, add the chicken, and toss to combine.
3. Cover and refrigerate for at least 30 minutes and up to 4 hours.
4. Preheat oven to 220°C.
5. Tear off four 40cm-long sheets of parchment paper. Make parcels (see photo): arrange three slices of polenta on one sheet of parchment; top with a quarter of each bell pepper, chorizo, and chicken. Seal the parcel. Repeat to make three more parcels; arrange the parcels on two baking sheets.
6. Place in the oven and bake until the parchment is puffed and the chicken is cooked through, about 30 minutes. Let rest for 5 minutes. Carefully open the packages, sprinkle with cheese, and serve with lime wedges.