Chorizo Cheese Taquito With Tomatillo Mint Salsa Recipes

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CHORIZO TAQUITOS



Chorizo Taquitos image

Provided by Sandra Lee

Categories     appetizer

Time 40m

Yield 12 pieces

Number Of Ingredients 6

1 (16-ounce, bulk) package beef chorizo sausage, casing removed
1 cup medium chunky salsa, drained
1 cup shredded mild cheddar cheese
6 fajita-size flour tortillas
1 cup prepared guacamole (refrigerated section)
1/4 cup sour cream

Steps:

  • Preheat oven to 400 degrees F. In a large skillet, saute sausage over medium heat until browned, about 6 minutes. Drain 1/4 cup of oil from cooked sausage. Set sausage aside to cool. Stir salsa and cheese into sausage in skillet. Place 1 tortilla on a clean work surface. Spoon 1/4 cup of the sausage mixture down the center of tortilla. Fold tortilla in half, then roll up. Secure with toothpicks. Place on a foil-covered cookie sheet. Repeat 5 times. Bake until filling is hot and tortilla is crisp and golden brown, about 18 minutes. Cut taquitos in half crosswise. Serve hot with guacamole and sour cream.

CHEESY CHORIZO TAQUITOS RECIPE BY TASTY



Cheesy Chorizo Taquitos Recipe by Tasty image

Here's what you need: olive oil, large yellow onion, garlic, whole green chiles, whole chipotle chiles in adobo sauce, adobo sauce, ground mexican beef chorizo, ground cumin, ground paprika, ground cinnamon, kosher salt, shredded monterey jack cheese, shredded cheddar cheese, corn tortillas, vegetable oil, mexican crema, shredded iceberg lettuce, roma tomato, avocado, scallions, toothpick

Provided by Pepsi

Categories     Appetizers

Time 30m

Yield 12 taquitos

Number Of Ingredients 21

1 tablespoon olive oil
½ large yellow onion, thinly sliced
2 cloves garlic, minced
7 oz whole green chiles, thinly sliced
3 whole chipotle chiles in adobo sauce, finely chopped
3 tablespoons adobo sauce
9 oz ground mexican beef chorizo
½ teaspoon ground cumin
½ teaspoon ground paprika
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt
1 ½ cups shredded monterey jack cheese
1 cup shredded cheddar cheese
12 corn tortillas
¼ cup vegetable oil
4 tablespoons mexican crema
1 cup shredded iceberg lettuce
1 roma tomato, finely chopped
1 avocado, pitted, peeled, and sliced
¼ cup scallions, thinly sliced
toothpick

Steps:

  • Heat the olive oil in a medium pan over medium heat. Add the onion and garlic, and sauté for 6 minutes, until slightly tender and fragrant. Add the green chiles, chipotles, and adobo sauce, and cook for 2 minutes, until fully incorporated.
  • Add the beef chorizo, cumin, paprika, cinnamon, and salt, and cook, breaking up the chorizo with a wooden spoon, for 10-14 minutes, until the chorizo is cooked through and crispy. Remove the pan from the heat and let the chorizo mixture cool slightly.
  • In a small bowl, combine the Monterey Jack and cheddar cheeses.
  • Assemble the taquitos: Wrap the tortillas loosely in a damp paper towel and microwave for 45-60 seconds, until soft and pliable.
  • Set a tortilla on a flat surface and sprinkle with 1½-2 tablespoons of the cheese blend. Spoon 1½ tablespoons of the chorizo mixture in a line on one end of the tortilla. Roll the tortilla up to enclose the filling, securing with a toothpick. Repeat with the remaining tortillas, cheese, and chorizo filling.
  • In a medium, high-walled pan, heat the vegetable oil over medium-low heat until it reaches 325°F (160°C). Working in batches, fry the taquitos starting seam side down for 2-3 minutes per side, or until lightly browned and crispy. Remove from the pan and let cool slightly, then remove the toothpicks.
  • Arrange the taquitos on a platter and drizzle with the crema, then top with the lettuce, tomato, avocado, and any remaining cheese. Or top with lettuce, scallions, avocado, Fresno chilies, and any remaining cheese.
  • Serve immediately.
  • Enjoy!

CHORIZO TAQUITOS



Chorizo Taquitos image

This is a fantastic recipe that you can prep ahead! I've served these taquitos, sliced in half, as appetizers. The chorizo gives them a nice zing. You may serve these with sour cream and/or guacamole on the side. This is a Sandra Lee recipe. Delish! **Note: the last time I made these, I could only find a 12 oz package of chorizo. I still kept the cheese and salsa amounts the same and it worked out fine.**

Provided by LifeIsGood

Categories     Pork

Time 40m

Yield 12 halves

Number Of Ingredients 6

1 (16 ounce) package beef chorizo sausage, bulk, casing removed
1 cup medium chunky salsa, drained
1 cup mild cheddar cheese, shredded
6 -8 large flour tortillas
guacamole (optional)
sour cream (optional)

Steps:

  • Preheat oven to 400 degrees.
  • In a large skillet, saute the sausage over medium heat until browned - about 6 minutes (I like to break it apart into smaller pieces while it's cooking).
  • Drain 1/4 cup of oil from the cooked sausage.
  • Set sausage aside to cool.
  • Stir salsa and cheese into the skillet of sausage, mix well.
  • Place a tortilla on a work surface and spoon 1/4 cup of the sausage mixture down the center.
  • Fold tortilla in half, then roll up.
  • Secure with toothpicks.
  • Place on foil-lined cookie sheet.
  • Repeat until all sausage/tortillas are gone.
  • **You can prepare ahead until this point, and keep in the refrigerator until you're ready to bake**.
  • Bake, turning them halfway through cooking time so you get even browning, until filling is hot and tortilla is crisp and golden brown - about 18 minutes. **Check them at least 5 minutes early - mine were done quicker than 18 minute last time.**.
  • Cut taquitos in half, crosswise.
  • Serve hot with your choice of condiments!

Nutrition Facts : Calories 393.9, Fat 22.1, SaturatedFat 8.5, Cholesterol 43.2, Sodium 1018.1, Carbohydrate 31.4, Fiber 2.1, Sugar 1.8, Protein 16.5

STUFFED CHORIZO BURGERS WITH TOMATILLO SALSA



Stuffed Chorizo Burgers with Tomatillo Salsa image

I created this chorizo burger for my new boyfriend and his family for our first meeting. Needless to say, they loved the recipe and fell in love with me, too! These burgers go great with plantain chips or a spicy potato salad from the grocer. -Vivi Taylor, Middleburg, Florida

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 11

5 ounces fresh chorizo
1-1/3 cups crumbled Cotija or feta cheese
2 tablespoons chopped fresh cilantro
2 garlic cloves, minced
1 teaspoon minced seeded jalapeno pepper
2 pounds ground beef
3/4 teaspoon coarsely ground pepper
1/4 teaspoon salt
6 hamburger buns, split
1-1/2 cups tomatillo salsa (about 12 ounces), warmed
Optional toppings: sliced red onions, heirloom tomatoes, hot pepper sauce and fresh cilantro leaves

Steps:

  • In a small skillet, cook chorizo over medium heat, crumbling meat, until cooked through, 4-6 minutes. Drain and cool slightly. Combine chorizo with cheese, cilantro, garlic and jalapeno., Shape ground beef into twelve 1/4-in.-thick patties. Spread chorizo mixture over six patties to within 1/2 in. of edges; top with remaining patties, pinching edges to seal. Refrigerate 30 minutes., Sprinkle burgers with pepper and salt; grill, covered, on a greased rack over medium direct heat until a thermometer reads 160°, about 6-8 minutes per side. Remove from heat; tent with foil and let stand 4-5 minutes., Meanwhile, grill buns until golden brown. Serve burgers on buns with salsa and toppings as desired.

Nutrition Facts : Calories 594 calories, Fat 34g fat (14g saturated fat), Cholesterol 141mg cholesterol, Sodium 1418mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 1g fiber), Protein 42g protein.

TOMATO AND CHORIZO SALSA



Tomato and Chorizo Salsa image

Gorgeous combination of chorizo, tomatoes, corn and more for a warm salsa with lots of cilantro. Can also be served cold, but give it a try warm.

Provided by bikerchick

Categories     Pork

Time 30m

Yield 3 cups, 15 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1/2 lb chorizo sausage, finely chopped
4 small celery ribs, finely chopped
2 bay leaves
1 red onion, finely chopped
2 teaspoons paprika (sweet or hot, your preference)
4 garlic cloves, finely minced
6 ripe tomatoes, peeled, seeded, and chopped
2 tablespoons tomato paste
2 (5 ounce) cans corn, drained (or 10 oz frozen)
1 cup fresh cilantro leaves, roughly chopped
1 tablespoon sugar
salt & freshly ground black pepper

Steps:

  • Heat oil in a large frying pan.
  • Add sausage, celery, bay leaves, onion and paprika.
  • Saute, stirring, over medium heat for 10 minutes.
  • Add garlic, tomatoes, tomato paste, and corn and cook over high heat for 5 minutes or until the tomatoes are pulpy and the mixture is thick.
  • Remove pan from heat, stir in cilantro and sugar and season to taste.
  • Serve hot.

CRISPY CHORIZO & CHEESE TACO-QUESADILLAS WITH SIMPLE SALSA RECIPE BY TASTY



Crispy Chorizo & Cheese Taco-Quesadillas With Simple Salsa Recipe by Tasty image

Cheese makes everything better! These cheesy griddled queso-tacos are going to be your new go-to recipe for any time of the week. This is a perfect recipe for substituting any protein or vegetable in place of the chorizo. I hope you enjoy this as much as I do. You can buy chorizo or make your own by mixing together the spices and ground pork. Either will work great in this recipe! If you haven't had a habanada pepper, try one-they will change your life. Check out your local farmers' market and make this salsa this weekend.

Provided by Joe Sasto

Categories     Snacks

Time 30m

Yield 4 servings

Number Of Ingredients 22

chorizo, or use store-bought
3 tablespoons paprika
½ tablespoon ground cumin
1 tablespoon ancho chile powder
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon dried coriander
1 pinch ground cinnamon
1 pinch ground cloves
1 lb ground pork
1 tablespoon white vinegar
3 cloves garlic, minced
2 tablespoons olive oil
6 corn tortillas, preferably fresh
8 oz shredded cheese, such as mozzarella, queso Oaxaca, or cheddar
pickle, for serving
4 early girl tomatoes, quartered
8 habanada peppers, steam removed
10 cloves garlic
olive oil, for drizzling
kosher salt, to taste
1 lemon, juiced

Steps:

  • If making the chorizo, in the bowl of a stand mixer, combine the paprika, cumin, ancho chile powder, chili powder, oregano, coriander, cinnamon, cloves, ground pork, vinegar, and garlic. Mix until well combined.
  • Heat the olive oil in a large pan over medium-high heat. When the oil is shimmering, add the chorizo and cook until the fat has rendered and the chorizo is crisp. Remove from the pan using a slotted spoon and discard the excess fat.
  • Sprinkle the cheese over the tortillas, then top with the chorizo.
  • Return the tortillas to the pan and cook until the cheese is melted and the tortilla is crisp, 3-4 minutes per side.
  • Meanwhile, make the salsa: Coat the tomatoes, peppers, and garlic with olive oil and salt, then spread on a baking sheet. Roast under the broiler for 5-10 minutes, until charred in spots.
  • Transfer the roasted vegetables to a blender and purée until smooth. Stir in the lemon juice and season with more salt to taste.
  • Serve the taco-quesadillas with salsa and pickles.
  • Enjoy!

Nutrition Facts : Calories 850 calories, Carbohydrate 37 grams, Fat 58 grams, Fiber 9 grams, Protein 48 grams, Sugar 8 grams

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