Cheesy Chorizo Crepes Recipes

CHEESY CHORIZO FRITTATA

Steps:

• Heat oven to 375 degrees F. Cook chorizo in large ovenproof skillet on medium-high heat until done, stirring frequently. Remove chorizo from skillet, reserving drippings in skillet. Set chorizo aside. Add spinach to skillet; cook 2 min. or just until wilted, stirring frequently. Stir in tomatoes and onions. Remove from heat.
• Whisk eggs and milk in medium bowl until blended; stir in 1 cup cheese. Add to ingredients in skillet; stir just until blended. Top with remaining cheese.
• Bake 25 min. or until knife inserted in center comes out clean.

CHEESY CHORIZO CREPES

Steps:

• Mix chorizo and cheese; set aside.
• Mix flour, eggs, milk, 2/3 cup water, cumin and salt with wire whisk until well blended. Let stand 30 minutes.
• Cook and stir onion and garlic in hot oil in medium skillet until tender. Add tomatoes, peppers and thyme; cook 10 minutes, stirring occasionally. Add sour cream; mix well. Keep warm.
• Melt 1 tsp. of butter in medium heavy skillet on medium-high heat. Pour about 1/3 cup of the batter into skillet; tilt skillet to evenly coat bottom with batter. Cook 1 minute; turn crepe over with spatula. Cook an additional 1 minute. Place crepe on plate; cover to keep warm. Repeat with remaining batter to make 8 crepes, adding remaining butter as necessary to prevent sticking.
• Preheat oven to 350°F. Pour half of the onion mixture into 13x9-inch baking pan. Place crepes on cutting board. Spoon about 1/4 cup of the chorizo mixture onto bottom section of each crepe; roll up. Place, seam sides down, in prepared pan. Cover with remaining onion mixture; sprinkle with cilantro.
• Bake 10 minutes.

SAVORY CHORIZO CREPES

Steps:

• Place the ingredients for the crepes in the order listed in a blender container and pulse for 15 seconds. Use a spatula to scrape down the sides of the blender, then pulse a few more times. Pour the batter in a sealable container and place in the fridge for an hour (this helps create a more tender crepe). Alternatively, if needed right away, the batter can be used after a five-minute rest.
• Set an 11-inch crepe pan over medium heat and lightly brush with a bit of melted butter.
• Shake or mix the batter, then pour a ⅓ cup of it into the center of the crepe pan, then quickly tilt the pan as needed to coat the bottom with the batter. Cook the crepe until the edges begin to turn slightly brown and loosen from the edge of the pan-this should take about 1 minute.
• Using a spatula or an offset spatula, gently flip the crepe over. Cook the second side for an additional 30-45 seconds, then carefully transfer to a towel-lined plate. Repeat this process until all crepes are made. Cover with a paper towel to keep warm.
• For the chorizo scramble: Add the oil to a skillet set over medium heat. Once warm, add the onions and a pinch of salt and cook until translucent. Add the chorizo and cook for about 10 minutes, or until fully cooked, breaking it up a bit during the cooking time.
• Once the chorizo is cooked, pour the beaten eggs over the chorizo and scramble until fully cooked. Taste the eggs and add any salt if needed.
• To assemble: Place a crepe on a plate and top with ¼ of the chorizo scramble. Carefully fold the crepe by pulling the 4 edges towards the center at an equal distance to form a square. Garnish with sour cream, diced jalapeno, cilantro, and crumbled queso fresco. Repeat this process until all crepes are assembled and enjoy warm.

BAKED CHEESE WITH CHORIZO

Steps:

• Preheat the oven to 425 degrees F. Oil a 3 or 4 cup ovenproof baking dish.
• In a dry medium skillet, saute the chorizo over medium-high heat until almost crisp. Remove the chorizo to a plate. Add the onion and garlic to the pan juices and cook until soft, about 5 minutes. Return the chorizo to the skillet with the onions and garlic and stir to combine.
• Put 1/2 of cheese in the baking dish and sprinkle with 1/2 of the chorizo mixture. Repeat with the remaining cheese and chorizo mixture. Bake until the cheese is bubbling, about 20 minutes. Serve with flour tortillas for soft tacos.

CHEESY CHORIZO WEDGES

Steps:

• Preheat oven to 400°F.
• Remove chorizo from skins and cook in a skillet until no longer pink, add the serranos, and continue cooking until well browned and a bit caramelized.
• Sprinkle Chorizo over tops of tortillas, leaving a 1/8 inch free around the edge.
• cover with cheeses, you may certainly add more-I do, sprinkle with green onions, and bell pepper slices.
• Bake until cheese is golden and the edges are slightly browned, about ten to fifteen minutes, depending on oven, etc.
• Serve topped with salsa, sour cream, and guacamole.

CHEESY CHORIZO TAQUITOS RECIPE BY TASTY

Steps:

• Heat the olive oil in a medium pan over medium heat. Add the onion and garlic, and sauté for 6 minutes, until slightly tender and fragrant. Add the green chiles, chipotles, and adobo sauce, and cook for 2 minutes, until fully incorporated.
• Add the beef chorizo, cumin, paprika, cinnamon, and salt, and cook, breaking up the chorizo with a wooden spoon, for 10-14 minutes, until the chorizo is cooked through and crispy. Remove the pan from the heat and let the chorizo mixture cool slightly.
• In a small bowl, combine the Monterey Jack and cheddar cheeses.
• Assemble the taquitos: Wrap the tortillas loosely in a damp paper towel and microwave for 45-60 seconds, until soft and pliable.
• Set a tortilla on a flat surface and sprinkle with 1½-2 tablespoons of the cheese blend. Spoon 1½ tablespoons of the chorizo mixture in a line on one end of the tortilla. Roll the tortilla up to enclose the filling, securing with a toothpick. Repeat with the remaining tortillas, cheese, and chorizo filling.
• In a medium, high-walled pan, heat the vegetable oil over medium-low heat until it reaches 325°F (160°C). Working in batches, fry the taquitos starting seam side down for 2-3 minutes per side, or until lightly browned and crispy. Remove from the pan and let cool slightly, then remove the toothpicks.
• Arrange the taquitos on a platter and drizzle with the crema, then top with the lettuce, tomato, avocado, and any remaining cheese. Or top with lettuce, scallions, avocado, Fresno chilies, and any remaining cheese.
• Serve immediately.
• Enjoy!

CRISPY CHORIZO & CHEESE TACO-QUESADILLAS WITH SIMPLE SALSA RECIPE BY TASTY

Steps:

• If making the chorizo, in the bowl of a stand mixer, combine the paprika, cumin, ancho chile powder, chili powder, oregano, coriander, cinnamon, cloves, ground pork, vinegar, and garlic. Mix until well combined.
• Heat the olive oil in a large pan over medium-high heat. When the oil is shimmering, add the chorizo and cook until the fat has rendered and the chorizo is crisp. Remove from the pan using a slotted spoon and discard the excess fat.
• Sprinkle the cheese over the tortillas, then top with the chorizo.
• Return the tortillas to the pan and cook until the cheese is melted and the tortilla is crisp, 3-4 minutes per side.
• Meanwhile, make the salsa: Coat the tomatoes, peppers, and garlic with olive oil and salt, then spread on a baking sheet. Roast under the broiler for 5-10 minutes, until charred in spots.
• Transfer the roasted vegetables to a blender and purée until smooth. Stir in the lemon juice and season with more salt to taste.
• Serve the taco-quesadillas with salsa and pickles.
• Enjoy!