Chorizo Sausage Chihuahua Dogs Recipes

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CHORIZO SAUSAGE CHIHUAHUA DOGS



Chorizo Sausage Chihuahua Dogs image

Make and share this Chorizo Sausage Chihuahua Dogs recipe from Food.com.

Provided by NormCooks

Categories     Lunch/Snacks

Time 20m

Yield 5 serving(s)

Number Of Ingredients 5

1 lb johnsonville chorizo sausage
5 hot dog buns
1/2 lb shredded Mexican blend cheese
10 tablespoons salsa
1 sliced onion

Steps:

  • Prepare your Sausages grilled, baked, broiled, on your outdoor grill, or pan-fried. A 1 lb package will contain 5 sausages. I cooked mine with the onion slices on my George Foreman Indoor Grill.
  • Warm up the grill for 5 minutes with the onions inside. Always spray your indoor grill with Pam prior to the warm-up period.
  • Line the sausages up across the grates so you get grill marks on them. Close the grill and set your timer for 5 minutes.
  • While the Sausages are cooking, spread your hot dogs bun, sprinkle a layer of shredded cheese inside, then insert them in your toaster oven until the cheese is slightly melted.
  • Insert your cooked Chorizo Chihuahua Dogs into each bun on top of the bed of melted cheese. Top with your sliced onions and 2 tablespoons or more of your favorite salsa. You can also top with chili or other toppings of your own choosing.

Nutrition Facts : Calories 1190, Fat 89.1, SaturatedFat 36.8, Cholesterol 216.6, Sodium 3487.3, Carbohydrate 33.3, Fiber 2.3, Sugar 7.8, Protein 61.3

MINI CHORIZO CORN DOGS



Mini Chorizo Corn Dogs image

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 24 pieces

Number Of Ingredients 13

Cooking spray
3 fully cooked chorizo sausages (about 12 ounces)
1 tablespoon vegetable oil
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
2 teaspoons sugar
Kosher salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon cayenne pepper (optional)
1 large egg
3/4 cup buttermilk
3 scallions, thinly sliced

Steps:

  • Preheat the oven to 375 degrees F and coat a 24-cup mini muffin pan with cooking spray. Slice the chorizo into 24 rounds, about 1/2 inch thick.
  • Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a paper towel-lined plate to cool.
  • Meanwhile, combine the cornmeal, flour, sugar, 1/2 teaspoon salt, the baking powder, baking soda and cayenne in a large bowl. In another bowl, whisk the egg and buttermilk, then whisk into the cornmeal mixture along with the scallions until smooth. (It should be the consistency of pancake batter.)
  • Pour the batter into the prepared muffin pan, filling each cup about halfway. Place a piece of chorizo in the center of each cup. Bake until golden and cooked through, about 12 minutes. Let cool 5 minutes, then remove from the pan.

NACHO CHORIZO DOGS RECIPE - (4.5/5)



Nacho Chorizo Dogs Recipe - (4.5/5) image

Provided by carvalhohm

Number Of Ingredients 8

4 teaspoons vegetable oil
Gel food colors
2 Old El Paso® flour tortillas for burritos (8 inch)
2 cans (8-ounces each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8-ounces each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
8 hot dogs
1/3 cup pickled jalapeño slices
1/2 pound bulk chorizo sausage, crumbled
1 jar (15-ounce) nacho cheese sauce

Steps:

  • To make Tortilla Strips: Heat oven to 375°F. Place 2 teaspoons of the oil in small dish; stir in 2 to 3 drops food color of your choice. Brush oil mixture over tortillas, working the brush until color is even. Repeat with remaining oil and additional colors. Using pizza cutter, cut tortillas into very thin strips. Bake about 8 minutes, stirring once, until crisp. To make Dogs: Leave oven setting at 375°F. Separate or cut each can of dough into 4 rectangles (8 rectangles total). If using crescent roll dough, press seams to seal. Place hot dog and 3 to 4 jalapeño slices at one short end of each rectangle. Roll up; pinch edges to seal. Place seam side down on un-greased cookie sheet. Bake 18 to 20 minutes or until golden brown; keep warm. Meanwhile, in 10-inch skillet, cook chorizo sausage over medium heat, stirring occasionally, until no longer pink; drain well. Add cheese sauce; cook over low heat until hot. Cover; keep warm. To serve, top each crescent dog with about 1/4 cup of the sausage mixture, then top with colored tortilla strips.

CHORIZO HOT DOGS WITH CHIMICHURRI



Chorizo hot dogs with chimichurri image

Jazz up a humble hot dog with punchy chimichurri sauce. It's perfect fuss-free food for a family movie night on the sofa, or even dinner in the garden

Provided by Cassie Best

Categories     Dinner, Snack, Supper, Treat

Time 40m

Number Of Ingredients 15

6 chorizo-style sausages or cooking chorizo (not the cured kind)
1 tbsp olive oil
6 banana shallots , peeled and sliced lengthways
3 tbsp sherry vinegar
1 tbsp honey
6 hot dog buns , split
3 tomatoes , finely chopped
50g feta , crumbled
1 banana shallot , peeled and finely chopped
1 medium red chilli , finely chopped, plus a few slices to serve
1 garlic clove , crushed
2 tbsp sherry vinegar
small bunch of parsley , finely chopped
small bunch of coriander , finely chopped, plus extra leaves to serve
50ml extra virgin olive oil , plus 1 tbsp

Steps:

  • First, make the chimichurri. Combine the ingredients in a bowl with ½ tsp salt and set aside. Will keep for up to one day in the fridge. To save on chopping time, you can also blitz the ingredients together in a small food processor until combined but not smooth.
  • Heat the grill to medium-high, or light a barbecue and wait until the flames have died down. Put the sausages on a foil-lined tray and grill for 12-15 mins, or cook on the barbecue until sizzling and cooked, turning halfway through.
  • Meanwhile, heat the oil in a frying pan and fry the shallots for 10-15 mins until soft and starting to brown. Stir in the vinegar and honey and cook for a few minutes more until sticky.
  • Warm the hot dog buns under the grill, on a griddle pan or the barbecue, and cut the cooked sausages in half lengthways, if you've used short cooking sausages. Stuff the buns with the sausages, then top with a big spoonful of chimichurri, some chopped tomato, the crumbled feta, some chilli slices, a few coriander leaves and the sticky shallots.

Nutrition Facts : Calories 556 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 3.2 milligram of sodium

CHIHUAHUA DOGS



Chihuahua Dogs image

My mother made these for us when we were kids. I'm not sure where the name came from, unless it is from the Mexican state. Definitely not health food, but kids love it and it makes a quick, yummy lunch now and then. I always cut the tortilla trimmings into wedges, fry in the leftover hot oil, and sprinkle with cinnamon-sugar to make quick sopapillas for dessert. Prep time does not include separate time for heating oil, as I heat the oil while I prepare the dogs.

Provided by Halcyon Eve

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

4 flour tortillas
4 hot dogs
2 slices cheddar cheese, cut into strips
vegetable oil (I use canola)

Steps:

  • Heat about 1 inch of oil in a skillet.
  • Trim the tortillas to fit the hot dogs' length.
  • Slit the hot dogs lengthwise, taking care not to cut clear through or to cut through the ends.
  • Tuck strips of cheese into the slit along the length of the hot dog.
  • Wrap stuffed hot dogs in tortillas and secure with toothpicks.
  • Fry hot dogs in oil until browned on all sides, turning to brown evenly.
  • Remove toothpicks before serving.
  • These will be quite hot inside, so take care when eating!

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