Chorizo Appetizers Recipes
CHORIZO APPETIZERS
What better way to get a meal or party started than with these unbelievable Chorizo Appetizers! Their bite-size packs a huge flavor!
Provided by V & V Supremo Foods, Inc.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Generously spray a 24 small-size muffin pan with cooking spray; set aside.; Cut tortillas into 24 circles using a 3-inch round cookie or biscuit cutter. Press tortilla rounds into muffin pans to create a cup, and set aside.; Remove the plastic casing from the chorizo.; In a medium skillet over medium-high heat, cook chorizo for 8 minutes. Add onion and garlic and continue to cook for 1 minute. Mix in beans.; Fill each tortilla cup with about ½ Tbsp. of cheese, ½ Tbsp. of chorizo and beans mixture. Top with ½ Tbsp. of cheese over the chorizo. Bake for 15 minutes.; In a small bowl, combine, tomato, onion, cilantro, season with salt and pepper. Set aside.; Remove chorizo cups from the oven and let cool slightly. Top each cup with sour cream and tomato mixture. Serve and enjoy!
CHORIZO STUFFED REDS
Provided by Guy Fieri
Categories appetizer
Time 1h10m
Yield 10 stuffed potatoes
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- For the potatoes: Mix the spices in a small bowl. Wash and dry the potatoes. Poke several times around each potato with a fork. Rub evenly with the olive oil and sprinkle evenly with the spice mixture. Place on a baking pan and bake until cooked through and the skin is crispy, 45 minutes to 1 hour. Remove from oven, halve and, with a small spoon, scoop out the potato, leaving about 1/8-inch of flesh in the skin. Reserve the skins and chop the potato flesh.
- For the filling: In a saute pan over medium-high heat, add the canola oil. When hot, add the chorizo and cook for 5 to 6 minutes. Add the onions and saute for 4 to 5 minutes. Add the red bell peppers, olives and garlic and cook for 1 to 2 minutes more. Deglaze the pan with the tequila, cooking until the liquid is absorbed. Remove from the heat and stir in the cilantro and reserved potato flesh to combine.
- Place the potato skins in a pie pan or similar baking dish, nesting them against each other. Fill each half with 1 1/2 tablespoons of the chorizo mixture, top with the cheese and return to the oven. Cook until cheese is starting to melt and they are heated through, 5 to 6 minutes. Garnish with chopped cilantro and serve hot.
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- Heat oven to 375°F. Bake crescent rounds as directed on can. Remove from oven. Immediately, press back of soup spoon in center of each round to make an indentation. Reduce oven temperature to 300°F.
- Meanwhile, remove casings from sausage. In 10-inch skillet, break up sausage; cook over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked. Drain. Set aside.
- In 8-inch skillet, heat oil over medium-high heat. Add mango slices; cook 1 to 2 minutes on each side or until hot. Drain on paper towels.
- Fill each baked crescent round with one heaping tablespoon sausage; press in lightly. Top with cheese and mango. Bake 5 to 6 minutes longer or until cheese is melted.
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