Chorizo And Egg Bake Recipe Recipe For Lasagna

CHORIZO EGG CASSEROLE

Steps:

• In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes., Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered 35-40 minutes, or until set and bubbling. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.

MEATY LASAGNA RECIPE WITH CHORIZO

Steps:

• Carefully remove the cases around the chorizo. Dice the chorizo into small pieces.
• Cook the chorizo and lean ground beef into a large heavy bottomed saucepan over medium heat. Fry for 10 minutes until the beef is throughly cooked. Do not add oil into the saucepan, as the chorizo will release oil. Drain any excess oil.
• Add the garlic, chili peppers and fresh oregano leaves and cook for 2-3 minutes. Save some oregano to garnish lasagne before serving.
• To complete the meat sauce, add the canned Cherry Tomatoes, Passata, sugar, salt and pepper. Reduce heat, simmer for 10 minutes or until the liquids starts reducing.
• Preheat oven to 180°C (350°F).
• Mix the ricotta and the shaved Parmesan cheese in a bowl.
• Use a 13x9 inch baking dish to build your lasagna. Start with spreading 1 cup of your meat sauce across the base of the baking dish. Top with a layer of fresh lasagna sheets.
• Spoon half of the Ricotta mixture and spread evenly. Add another layer of lasagna sheets.
• Spoon half of the meat mixture and cover with another layer.Repeat with another layer of Ricotta and pasta, and then the meat again.
• Sprinkle with grated mozzarella and bake in the oven for 25 minutes. Garnish with fresh oregano leaves. Allow lasagne to rest for 10 minutes before serving.

CHORIZO AND POLENTA LASAGNA

Steps:

• Make the polenta: Bring the chicken stock to a boil in a large pot. Add the polenta and whisk until fully incorporated, 3 to 4 minutes. Sprinkle with 1/2 teaspoon salt; cover and cook over medium heat, 5 to 6 minutes. Finish by folding in the melted butter. Keep warm.
• Make the chorizo sauce: Coat a large saute pan with the olive oil and set over medium-high heat. Add the onion and cook, stirring, until almost translucent, about 10 minutes. Add the ground pork and brown 4 to 5 minutes, breaking it up with a wooden spoon. Add the paprika, granulated garlic, onion powder, chili powder and cumin and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 1 more minute to toast the spices, then add the vinegar, minced garlic and tomatoes. Simmer until the sauce is thickened and reduced, about 15 minutes. Taste and season once more with salt and pepper. Keep warm.
• Make the lasagna: Wash, drain and finely slice the chard. Heat the olive oil and garlic in a large skillet over medium-high heat; add the chard and saute 3 to 4 minutes. Season with salt and pepper. Drain in a colander and squeeze out any excess moisture.
• Preheat the oven to 350 degrees F. Lightly oil a 9-inch-oval or 8-inch-square flameproof baking dish. Pour half of the polenta in the dish and spread out evenly. Top with half of the chorizo sauce and all of the chard. Sprinkle with half of each cheese. Top evenly with the remaining polenta, then the remaining chorizo sauce and finally the remaining cheese. Cover with aluminum foil, place the dish on a sheet tray and bake 30 minutes. Turn on the broiler. Remove the foil and broil until the cheese is golden and bubbly, about 3 more minutes. Let sit for 25 minutes before serving.

CHORIZO AND POLENTA LASAGNA

Steps:

• For the polenta: Bring the chicken stock to a boil in a large pot. Add the polenta and whisk until fully incorporated, 3 to 4 minutes. Sprinkle with the salt and cook, covered, over medium heat for 5 to 6 minutes. Finish by folding in the melted butter. Keep warm while you prepare the chorizo.
• For the chorizo: Coat a large saute pan with olive oil and set over medium-high heat. Add the onions and cook until almost translucent, and then add the ground pork. Brown 4 to 5 minutes while breaking the pork pieces up with the back of a wooden spoon. Add the paprika, granulated garlic, onion powder, chili powder and cumin, and sprinkle with salt and pepper. Cook 1 minute longer to toast the spices, and then add the vinegar, garlic and tomatoes. Simmer until the sauce is thickened and reduced, 8 to 10 minutes. Taste and season once more with salt and pepper. Keep warm.
• For assembly: Wash, drain and finely slice the chard. Heat the garlic and some olive oil in a large pan and saute, 3 to 4 minutes. Season with salt and pepper. Drain in a colander and squeeze out any excess moisture.
• Preheat the oven to 350 degrees F. Lightly grease an 8-by-8-by-2-inch gratin dish or an oval 9-inch cast-iron pan. Pour half of the polenta in and spread out evenly. Top with half of the chorizo and all of the Swiss chard. Sprinkle with half of each cheese. Repeat with a layer of the remaining polenta, then the remaining chorizo, and finally the remaining cheese. Cover with foil, place the dish on a sheet tray and bake 30 minutes. Remove the foil and bake until the cheese is golden and bubbly, 15 minutes longer. Let sit 25 minutes to set up, then cut into portions and serve.

CHORIZO LASAGNA

Steps:

• Preheat the oven to 400°F Strain the canned tomatoes into a sieve set over a bowl.
• Spoon some of the juice into the base of a heatproof dish then place four of the lasagna sheets on top.
• Scatter over half of the chorizo, some of the cherry tomatoes and juice, and a few sage leaves.
• Spoon over about a quarter of the mascarpone and top with a quarter of the fontina or mozzarella. Season with salt and freshly ground black pepper.
• Top with a second layer of lasagna sheets, followed by the same filling again. Finally cover with a last layer of lasagna.
• Dot the remaining mascarpone and fontina or mozzarella on top of the lasagna and scatter over the Parmesan. Set the dish on an oven tray and bake for 30 minutes, until bubbling and golden.

LATIN LASAGNA

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 4-quart Dutch oven, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in pasta sauce, cilantro and green chiles. Cook over medium-low heat 5 minutes, stirring frequently.
• In medium bowl, stir together ricotta cheese, whipping cream and eggs until smooth.
• Spread 1 cup pasta sauce mixture in baking dish. Top with 4 of the uncooked noodles, half of the ricotta cheese mixture, one-third of the Mexican cheese blend and one-third of the remaining pasta sauce mixture. Repeat layers once, beginning with noodles. Top with remaining 4 noodles, sauce mixture and Mexican cheese blend. Cover with foil.
• Bake 45 minutes. Uncover; bake 15 minutes longer or until golden and bubbly. Let stand 20 minutes before serving.

SCRAMBLED EGGS WITH CHORIZO

Steps:

• Spray a large nonstick skillet with cooking spray; warm over medium-high heat. Add chorizo; cook and stir until browned, about 5 minutes.
• Whisk eggs and salt together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.

CHORIZO BAKE

Steps:

• Preheat oven to 375ºF (190ºC).
• In skillet, cook sausage over medium heat, stirring often, for about 5 minutes or until golden.
• Meanwhile, in bowl, beat together cream cheese, cornmeal and sugar until smooth.
• Beat in eggs, 1 at a time, beating until smooth after each addition.
• Stir in corn, 1 cup of the cheese, onions, jalapeno pepper, oregano, salt and pepper.
• Pour half of the egg mixture into greased 8-cup (2 L) casserole.
• Cover with three-quarters of the sausage.
• Pour remaining egg mixture over top.
• Sprinkle with remaining sausage and cheese.
• Bake in oven for about 30 minutes or until light golden and set.
• Let cool for 5 minutes.

POTATO AND CHORIZO CASSEROLE

Steps:

• Preheat oven to 375°. In a small skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 5-7 minutes; drain. Transfer to a large bowl. Stir in the hash browns, soup, cheeses, onion, peppers and pepper flakes. Transfer to a greased 13x9-in. baking dish. Sprinkle with panko., Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Sprinkle with parsley and cilantro before serving.

CHORIZO & PEPPER LASAGNE

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil in a large, deep frying pan or wok, then cook the onions for 5-10 mins or until they start to colour. Add the chorizo, peppers and some seasoning, and cook for a few mins. Pour in the passata with 150ml water, then cover and cook for 10 mins.
• Meanwhile, beat the fromage frais and egg with the cheese, then season.
• Spoon a third of the tomato sauce mixture into the base of a deep lasagne dish. Put 3 sheets of lasagne in a single layer on top, then cover with a third more sauce and 3 more lasagne sheets. Cover with the remainder of the sauce and sheets, then pour the cheese sauce on top. Bake for 40-50 mins until the topping is set and starting to colour. Serve sprinkled with basil leaves.