Cheesy Chorizo Dip Recipe Recipe For Shrimp
CHORIZO QUESO DIP
When I couldn't figure out what to do with a roll of bulk chorizo sausage, this recipe was born. It may sound similar to other dip recipes, but don't let that fool you...the flavor of this dip definitely sets it apart from the rest. This also reheats well. Enjoy!
Provided by Christina
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 1h35m
Yield 16
Number Of Ingredients 4
Steps:
- Cook and stir chorizo sausage in a skillet over medium heat until cooked completely, 5 to 7 minutes; drain and transfer to a slow cooker.
- Stir diced tomatoes, cream cheese, and processed cheese in with the chorizo.
- Cook on Low until cheese is melted, stirring occasionally, 1 1/2 to 2 hours.
Nutrition Facts : Calories 178.3 calories, Carbohydrate 2.4 g, Cholesterol 42.2 mg, Fat 15.2 g, Fiber 0.2 g, Protein 8 g, SaturatedFat 7.7 g, Sodium 507.5 mg, Sugar 1.1 g
CHEESY CHORIZO-SHRIMP SPAGHETTI
Pasta lovers, don't cover your spaghetti in red sauce tonight! Make it this way, with a mozzarella and Parmesan-cheesy mixture of chorizo and shrimp.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, cook chorizo in large skillet on medium-high heat 3 min. or until done. Remove from skillet; drain. Add shrimp and garlic to skillet; cook 3 min. on high heat or until shrimp turn pink, stirring frequently. Stir in chorizo and half the onions; remove from heat. Cover to keep warm.
- Drain spaghetti, reserving 1-1/2 cups cooking water. Return spaghetti to pan. Add reserved water and Singles; stir 1 to 2 min. or until Singles are melted. Add to shrimp mixture in skillet; stir in mozzarella. Cook on medium heat 3 min. or until mozzarella is melted. Sprinkle with Parmesan and remaining onions.
Nutrition Facts : Calories 360, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 170 mg, Sodium 1090 mg, Carbohydrate 32 g, Fiber 2 g, Sugar 3 g, Protein 29 g
CREAMY CHORIZO QUESO DIP
The CREAMIEST, most velvety queso EVER! Serve with tortilla chips and extra chorizo + cilantro on top! SO SO GOOD.
Provided by Chungah Rhee
Categories appetizer
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to broil on high. Arrange an oven rack 3-inches from the broiler. Heat olive oil in a large oven-proof skillet over medium heat. Add chorizo or sausage and cook until browned, about 5-8 minutes, making sure to crumble the chorizo or sausage as it cooks. Drain excess fat; transfer to a paper towel-lined plate. Add garlic, onion and pepper to the skillet. Cook, stirring frequently, until onions have become translucent, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Reduce heat to low. Gradually whisk in milk and tomato. Cook, whisking constantly, until thickened, about 4-5 minutes. Remove from heat. Gradually stir in cheeses until smooth; season with salt and pepper, to taste. Stir in 1/2 the chorizo or sausage and 1/2 cup cilantro. Place into oven and broil until golden brown, about 2-3 minutes. Serve immediately with remaining chorizo and cilantro, garnished with pickled jalapeno peppers, if desired.
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- Heat the oil in a large skillet, over medium-high heat, until shimmering. Add the chorizo and cook, breaking it apart into smaller pieces with a wooden spoon, until browned, about 5-6 minutes. Remove with a slotted spoon and reserve.
- Drain most of the chorizo fat from the skillet and return the skillet to the heat. Add the bacon and cook until golden brown, around 5 minutes. Remove with a slotted spoon and reserve with the chorizo.
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- In a cast iron or oven safe pan, cook chorizo breaking it up into pieces. Once cooked, place on a plate with a paper towel to drain some of the grease.
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Category Side DishTotal Time 30 mins
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- Gently fry the chorizo in a heavy based frying pan until the oils are released and the chorizo is crispy. Set aside, reserving the chorizo fat in the pan.
- Add the chopped onion to the same pan along with the thyme, butter and a pinch of salt. Fry gently over low heat for 20-25 minutes until a deep caramel colour.
- Place the cream cheese, mayonnaise, mozzarella and the reserved chorizo onion in a mixing bowl. Stir together well with a fork, adding additional pepper and salt if needed.
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- Prepare the Dough: Place 2 1/2 cups of the flour in the bowl of an electric mixer fitted with a dough hook. Add warm milk, warm water, olive oil, salt, beaten egg, and yeast; beat on medium-low speed, gradually adding up to 1/2 cup more flour as needed, until dough begins to pull away from sides of bowl, about 4 minutes. Increase speed to medium, and beat until dough is smooth and elastic, about 2 minutes. (Dough will be sticky.) Transfer to a lightly greased bowl; turn to grease top, and cover loosely with a clean towel. Let rise in a warm place (80°F to 85°F), free from drafts, until doubled in bulk, about 1 hour.
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