Chorizo And Cheese Bread Recipes

MELTED CHEESE AND CHORIZO WITH GRILLED BREAD

Steps:

• Heat 1 1/2 tablespoons oil in large skillet over medium heat. Add onions; sauté until deep golden brown, stirring often and adjusting heat as needed to prevent burning, 25 to 30 minutes. Sprinkle with salt and pepper.
• Meanwhile, heat remaining 1 tablespoon oil in medium skillet over medium heat. Add leeks; sauté 3 to 4 minutes. Add 3/4 cup water; cover and cook until leeks are tender, stirring often and adding more water by tablespoonfuls to moisten as needed, 10 to 15 minutes. Add wine; cook uncovered until leeks are very soft, about 5 minutes longer. Sprinkle with salt and pepper. Combine onions and leeks in small bowl.
• Preheat oven to 450°F. Divide onion-leek mixture among 4 small gratin dishes. Top mixture in each dish with chorizo slices, then cheese.
• Bake until cheese melts and bubbles, about 15 minutes. Serve hot with grilled bread.

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.

CHORIZO PULL APART BREAD RECIPE BY TASTY

Steps:

• In a medium saucepan over medium-high heat, sauté the chorizo until cooked through for about 5 minutes. Use a slotted spoon to transfer the chorizo to a paper towel-lined plate and add the butter to the pan.
• When the butter is melted, turn off the heat and whisk in the paprika.
• In a medium bowl, combine the cheese, garlic, chives, and cilantro. Season with salt and pepper to taste.
• Roll the pizza dough pieces into balls.
• Dip each ball in the chorizo butter and toss in the cheese mixture to coat.
• Lightly grease a 9-inch (23 cm) cast iron skillet and add the balls and chorizo to the pan. Cover with plastic wrap or a kitchen towel and set aside to rise in a warm, draft-free space for 30 to 40 minutes.
• Preheat oven to 375°F (190˚C).
• Bake the bread until golden and bubbling for 30 to 35 minutes.
• Enjoy!

CHEDDAR AND CHORIZO STRATA

Steps:

• Place 4 cups bread cubes in a single layer in a greased 13x9-in. baking dish. Sprinkle with 1 cup cheese and the spinach. Layer with chorizo and onion; top with remaining bread and cheese., In a large bowl, whisk eggs, milk, garlic salt and mustard. Pour over bread. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, until golden brown and a knife inserted near the center comes out clean, 40-45 minutes. Let stand 5-10 minutes before serving.

CHORIZO BREAD

Steps:

• Pre heat oven to 375 degrees.
• In a medium heavy skillet cook chorizo until done and slightly crisp.
• Drain thoroughly.
• In a large bowl stir together flour, cheese, onion, sugar, baking powder, cumin and baking soda.
• In another large bowl beat cream cheese until smooth.
• Stin in milk.
• Add eggs one at a time beating well after each addition.
• Stir in melted butter and chorizo.
• Slowly add the flour mixture until just moist.
• Spoon into a greased cast iron skillet.
• Bake for about 50 minutes.
• Tap the top of bread, and if it sounds hollow it's done.
• Top with cheese and bake for another 5-7 minutes.
• Remove and cool for 10 minutes.
• Turn out onto a rack and cool at least another 15 minutes before slicing.

CHILE AND CHORIZO CORNBREAD

Steps:

• Preheat the oven to 350°.
• Crumble and fry the Chorizo in a heavy skillet over medium-high heat for 5 minutes to render some of the fat. Put the sausage meat and 3 tablespoons of the fat in a large bowl. Add the cornmeal, baking powder, salt, eggs, sour cream, corn, chiles, and 1 1/4 cps of the cheese. Mix all ingredients thoroughly.
• Generously butter a 1 1/2 quart casserole, 9 by 9-inch baking dish, or 10-inch heavy skillet. Spoon in the cornbread batter. Sprinkle the top with the remaining 3/4 cup cheese. Bake for 45 to 55 minutes, until the cornbread turns golden and smells wonderful. Serve hot.