Chorizo Bites Recipes

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CHEESY CHORIZO CRESCENT BITES



Cheesy Chorizo Crescent Bites image

These delicious crescent bundles are filled with a creamy, cheesy chorizo filling perfect for serving as a quick and easy appetizer.

Provided by Pillsbury Kitchens

Categories     Appetizer

Time 45m

Yield 24

Number Of Ingredients 5

1/2 lb bulk chorizo pork sausage
1/2 cup chive & onion cream cheese spread (from 8-oz container)
1/2 cup shredded Cheddar cheese (2 oz)
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
Sour cream, chopped fresh cilantro, sliced green onions, as desired

Steps:

  • Heat oven to 375°F. In 10-inch nonstick skillet, cook chorizo over medium-high heat 4 to 5 minutes, stirring frequently, until cooked through; drain and cool 5 minutes. In medium bowl, mix chorizo, cream cheese spread and Cheddar cheese.
  • Unroll dough on work surface. Press into 12x8-inch rectangle. If using crescent roll dough, firmly press perforations to seal. With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares.
  • Divide chorizo mixture evenly on center of each dough square. Bring 4 corners together to overlap slightly in center at top of each bundle. Twist and pinch to seal, leaving small gaps between seams. Place on large ungreased cookie sheet.
  • Bake 11 to 15 minutes or until golden brown. Serve warm with remaining ingredients.

Nutrition Facts : Calories 70, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 1 g, TransFat 0 g

CHORIZO BITES



Chorizo Bites image

This is an easy recipe for chorizo bites. Glazed in sticky beer sauce this Spanish chorizo sausage appetizer can be enjoyed either warm or cold!

Provided by Julia | Appetizer Addiction

Categories     All Recipes

Time 13m

Number Of Ingredients 6

2 tablespoons Unsalted Butter (30 grams)
10 ounces Chorizo Sausage (280 grams)
1 tablespoon Soy Sauce
½ cup Beer (120 ml)
2 teaspoons Brown Sugar
3 tablespoons Ketchup

Steps:

  • Remove the skin from chorizo sausage (if too thick) and slice it into ½ inch (1 cm) slices.
  • In a skillet/frying pan, melt the butter. Add the sliced chorizo and cook the sausage on low-medium heat for a minute or two before adding soy sauce, beer and brown sugar. Give it a stir.
  • Increase the heat and cook for a few minutes to reduce the beer. Stir from time to time. Stir in the ketchup.
  • Serve warm.

Nutrition Facts : Calories 487 calories

RED WINE GLAZED CHORIZO BITES



Red Wine Glazed Chorizo Bites image

These delicious Red Wine Chorizo Bites are coated in a tasty honey and red wine glaze. They're a super quick and easy appetizer recipe perfect for holiday entertaining.

Provided by Kristen Stevens

Categories     Appetizer

Time 15m

Number Of Ingredients 6

1 tablespoon olive oil
1 lb Mexican chorizo sausages (sliced 1 inch thick)
2 cloves garlic (minced)
⅔ cup red wine (I used Cavit)
⅓ cup honey
A pinch of each: smoked paprika and black pepper

Steps:

  • Heat the olive oil in a large frying pan over medium-high heat. Add the chorizo and saute, stirring a few times, until the chorizo browns on both sides, about 5 minutes.
  • Add the garlic, red wine, honey, and a pinch of smoked paprika and black pepper to the pan. Bring the pan to a boil and continue to boil until the liquid reduces to a glaze thick enough to coat the back of a spoon, about 3-5 minutes. Don't reduce it too much as it will thicken as it cools.
  • Serve with toothpicks for easy nibbling.

Nutrition Facts : ServingSize 1 serving = about 6 pieces, Calories 224 kcal, Carbohydrate 17 g, Protein 7 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 53 mg, Sodium 1114 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 3 g

CHORIZO-TATER TOT BITES



Chorizo-Tater Tot Bites image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 8

1 pound (about 3 cups) frozen Tater Tots
10 ounces fully cooked (not dried) chorizo sausage, diced
12 large eggs
1/2 cup half-and-half
Kosher salt and freshly ground pepper
1 1/2 cups shredded monterey jack cheese (about 6 ounces)
4 scallions, sliced
1 tablespoon unsalted butter

Steps:

  • Bake the Tater Tots as the label directs and set aside. Reduce the oven temperature to 375 degrees F.
  • Meanwhile, cook the chorizo in a medium ovenproof nonstick skillet over medium-high heat until lightly browned, about 5 minutes. Transfer to a paper towel-lined plate and wipe out the skillet.
  • Whisk the eggs with the half-and-half, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Stir in the Tater Tots, cheese and scallions.
  • Melt the butter in the skillet and add the egg mixture, spreading it out with a rubber spatula. Scatter the chorizo over the top; transfer the skillet to the oven and bake until the eggs are set, about 30 minutes. Let stand 10 minutes, then slide onto a cutting board and cut into bite-size pieces.

CHORIZO PIZZA BITES



Chorizo Pizza Bites image

Spicy chorizo is paired with cool tomatoes and cotija cheese to create a crowd pleasing appetizer!

Provided by LaDonna Langwell

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 45m

Yield 16

Number Of Ingredients 6

1 (10 ounce) package tube chorizo (such as Cacique®)
1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
1 pound fresh pizza dough
1 cup shredded Monterey Jack cheese, divided (or more to taste)
1 cup crumbled Cotija cheese, divided (or more to taste)
¼ cup chopped fresh cilantro

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
  • Heat a skillet over medium heat. Add chorizo and cook, gently breaking it up after a couple minutes. Allow it to bubble, stirring infrequently, until most of the bubbles have stopped and sausage is firm. Remove from heat.
  • Place tomatoes into a bowl. Break into smaller pieces with the back of a fork, if desired.
  • Divide dough into 16 small pieces, flattening each into a small circle. Place each circle on prepared baking sheet. Divide tomatoes and then the chorizo among the circles. Top with shredded Monterey Jack and crumbled cotija cheese.
  • Bake in preheated oven until dough is golden brown and cheese has melted, 8 to 15 minutes. Check after 8 minutes to ensure chorizo is not burning.
  • Top with minced cilantro leaves.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 15.3 g, Cholesterol 30.5 mg, Fat 12.4 g, Fiber 0.6 g, Protein 10.5 g, SaturatedFat 5.5 g, Sodium 620.3 mg, Sugar 2.4 g

CHORIZO, PARSNIP, AND OLIVE BITES



Chorizo, Parsnip, and Olive Bites image

This fall finger food is a cinch to make and even easier to eat, thanks to the skewers.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 50m

Yield Makes about 28 six-inch skewers

Number Of Ingredients 5

3 parsnips (1 1/2 pounds), peeled and chopped into 1/2-inch rounds and halved if large (4 cups)
2 tablespoons extra-virgin olive oil
Coarse salt
8 ounces dried chorizo, chopped into 1/2-inch rounds and halved if large
1 1/2 cups pitted green olives, such as Castelvetrano

Steps:

  • Preheat oven to 425 degrees. Toss parsnips with oil and season with salt on a rimmed baking sheet. Bake, tossing halfway through, until golden and tender, 25 to 30 minutes. Toss in chorizo, return to oven, and bake until chorizo is warmed through and releases orange oil, about 5 minutes more. Remove from oven and toss in olives. Serve on skewers.

CHORIZO AND POTATO SPANISH TORTILLA BITES



Chorizo and Potato Spanish Tortilla Bites image

Categories     Cheese     Dairy     Egg     Pork     Potato     Appetizer     Bake     Cocktail Party     Cheddar     Sausage     Gourmet     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 64 hors d'oeuvres

Number Of Ingredients 11

1 bunch scallions
2 tablespoons extra-virgin olive oil
2 medium onions, chopped (1 1/2 cups)
4 garlic cloves, finely chopped
1 1/4 teaspoons salt
1/2 teaspoon black pepper
6 oz Spanish chorizo (cured spiced pork sausage), cut into 1/4-inch dice
1 1/2 lb yellow-fleshed potatoes such as Yukon Gold (about 4 medium), peeled and cut into 1/4-inch dice
9 large eggs
3/4 cup sour cream
5 oz Manchego or white Cheddar, coarsely grated (2 cups)

Steps:

  • Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 13- by 9-inch baking pan or dish.
  • Finely chop white and green parts of scallions and reserve separately.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions, garlic, white parts of scallions, 3/4 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are golden, about 6 minutes. Add chorizo and cook, stirring occasionally, until just beginning to brown and release oil, about 4 minutes. Reduce heat to moderate, then stir in potatoes and cover skillet. Cook, stirring occasionally, until potatoes are tender, about 10 minutes. Transfer mixture to a large bowl and cool slightly.
  • Whisk together eggs, sour cream, cheese, scallion greens, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl, then pour into baking pan. Sprinkle potato mixture over eggs (some potatoes will stick out). Bake until custard is set, about 20 minutes. Cool in pan on a rack to warm or room temperature. Trim 1/2 inch off each side, then cut tortilla into 1 1/2- by 1-inch rectangles.

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