CHORIZO-STUFFED PEPPERS WITH GREEN CHILE RANCHERO SAUCE
A zesty alternative to stuffed peppers. Do not cook the sour cream in the sauce, as it will curdle.
Provided by Kristen Foery
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 2h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir chorizo, bacon, and onion in the hot skillet until the sausage and bacon are completely browned, 7 to 10 minutes. Drain and discard grease. Rinse mixture with hot water to remove as much grease as possible; drain.
- Mix the chorizo mixture, rice, chile peppers, diced tomatoes, Monterey Jack cheese, and salsa together in a large bowl.
- Arrange bell peppers in a baking dish. Spoon filling into the peppers. Place pepper tops on the stuffed peppers. Cover dish with aluminum foil.
- Bake in preheated oven for 1 hour. Remove the foil and continue baking until the tops of the pepper and any exposed rice are slightly browned, about 30 minutes more.
- Whisk enchilada sauce and ranch dressing mix together in a microwave-safe bowl.
- Heat enchilada sauce mixture in microwave oven for 2 minutes.
- Whisk sour cream into the enchilada sauce mixture; drizzle over the stuffed peppers.
Nutrition Facts : Calories 952.8 calories, Carbohydrate 92.2 g, Cholesterol 102.9 mg, Fat 47.5 g, Fiber 7.5 g, Protein 36.8 g, SaturatedFat 19.6 g, Sodium 1952.1 mg, Sugar 9 g
CHILI WITH CHORIZO AND CHOCOLATE
The smokiness of the bacon and liquid smoke complements the spiciness of the chorizo and sweetness of the chocolate in this chili. Just like any other chili, this is better the next day. Serve with a dollop of cilantro sour cream or some chocolate shavings.
Provided by Caroline McNabb
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h50m
Yield 20
Number Of Ingredients 17
Steps:
- Heat a large stockpot over medium-high heat. Brown bacon in the hot pot until slightly crisp, about 5 minutes. Drain and set bacon aside.
- Reduce heat to medium and add chorizo; cook and stir until slightly browned, about 5 minutes. Drain and set aside.
- Cook and stir ground sirloin in the same pot over medium-high heat until browned, crumbly, and no longer pink, 5 to 7 minutes. Drain the grease. Add the bacon and chorizo. Add tomato sauce, tomatoes, onions, and Italian seasoning. Stir in chili powder, cumin, brown sugar, liquid smoke, garlic juice, and cinnamon.
- Bring to a boil; reduce heat to a simmer and add jalapenos, kidney beans, black beans, and chocolate. Let simmer, stirring occasionally, until flavors are well blended, about 2 hours. Serve.
Nutrition Facts : Calories 486.1 calories, Carbohydrate 34.1 g, Cholesterol 89.7 mg, Fat 25.7 g, Fiber 12.4 g, Protein 31.4 g, SaturatedFat 5.9 g, Sodium 1511.4 mg, Sugar 7 g
CHORIZO-GREEN CHILE STUFFING
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium heat. Add the onion and celery, season with salt and cook, stirring, until softened, about 8 minutes. Add the chorizo and cook, breaking up the meat, until it begins to brown, about 5 minutes. Stir in the garlic and cook 1 to 2 more minutes. Add the sage and rosemary and cook 1 more minute, then remove from the heat.
- Combine the cornbread, chiles and sausage mixture in a large bowl. Add 3 cups chicken stock and toss with your hands until the bread is very moist, adding up to 1 more cup stock if needed. Season with salt. Transfer to a 3-quart baking dish and bake until the stuffing is hot throughout and golden brown on top, 30 to 35 minutes.
CHORIZO CHILI
I was going to attempt a chili recipe I got from a friend and discovered I had none of the ingredients. I already had my meats thawed and was set on chili for dinner, so I took what I had in my pantry and went with it. It's a big hit in my house now.
Provided by Mary Nace
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 3h30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Stir ground beef and chorizo sausage into onion mixture; cook, breaking meat apart while stirring, until no longer pink, 10 to 15 minutes.
- Mix ground beef-chorizo mixture, diced tomatoes, chili, butter beans, tomato sauce, chili powder, chipotle seasoning blend, salt, and black pepper in a slow cooker.
- Cook on High until flavors have blended, 3 to 4 hours.
Nutrition Facts : Calories 434.3 calories, Carbohydrate 17.4 g, Cholesterol 80.7 mg, Fat 29.3 g, Fiber 5 g, Protein 25.7 g, SaturatedFat 11 g, Sodium 1192.8 mg, Sugar 3.4 g
PEPPERS STUFFED WITH CHORIZO AND RICE
DH hates anything green! BUT he caught me watching Food Network (instead of doing housework! lol) and said "WOW- that looks AMAZING! This was the recipe, but of course I have tweeked it a little! They used whole poblanos which would be great. Please feel free to choose whichever you would like poblanos or bell peppers.
Provided by Mamas Kitchen Hope
Categories Peppers
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, heat oil and chorizo, cook for 3 minutes.
- Add bell pepper, jalapeno, onions and garlic. Cook until they begin to soften then add rice and cook until all the grains of the rice are coated with oil and the rice begins to take on a little color.
- Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low.
- Preheat oven to 400 degrees F.
- Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds. Do not remove skin as it will help to hold the pepper together.
- When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture.
- Place all the chiles on baking sheet and place into oven for 10 minutes.
- Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.
- Serve.
CHORIZO AND RICE-STUFFED POBLANO PEPPERS
Spicy chorizo and rice stuffed into poblano peppers and roasted to perfection.
Provided by Donald C
Categories Meat and Poultry Recipes Pork Sausage
Time 1h50m
Yield 4
Number Of Ingredients 18
Steps:
- Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Add tomatoes, onion, carrot, celery, garlic, Worcestershire sauce, adobo, basil, and cilantro to the skillet with the chorizo. Simmer for 5 minutes. Add rice and simmer for 5 minutes more. Remove from heat, add fresh parsley, and let rest.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Stuff each poblano pepper half with the chorizo mixture; lay in the baking dish. Add water to the bottom of the dish. Loosely cover with aluminum foil.
- Bake in the preheated oven until peppers are tender but still firm, about 1 hour. Remove foil and sprinkle peppers with Cheddar, mozzarella, and pepper Jack cheeses.
- Turn on the broiler; broil peppers until cheese is brown and bubbly, 3 to 4 minutes.
Nutrition Facts : Calories 660.5 calories, Carbohydrate 25 g, Cholesterol 110.3 mg, Fat 47.3 g, Fiber 4.8 g, Protein 33.5 g, SaturatedFat 18.3 g, Sodium 1791.7 mg, Sugar 3.3 g
CHORIZO STUFFED SUMMER SQUASH
Spicy chorizo is a perfect offset to the mellow meat of summer squash. Leftover bean and chorizo mixture is great for breakfast burritos.
Provided by Tiffany Donnelly
Categories Side Dish
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place squash, cut-side down, in a baking dish; add water.
- Bake in the preheated oven until squash is tender, about 30 minutes.
- Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Heat olive oil in a separate skillet over medium heat; cook and stir onion and garlic until onion is softened and browned, 10 to 15 minutes. Add green bell pepper and cook until softened, 3 to 4 minutes. Add tomato, chicken stock, black beans, and corn; cook and stir until liquid is evaporated, about 10 minutes. Stir chorizo into mixture.
- Flip squash over and fill each half with chorizo mixture; top with Cheddar cheese.
- Bake in the preheated oven until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 531.9 calories, Carbohydrate 42 g, Cholesterol 58.6 mg, Fat 28.7 g, Fiber 9.4 g, Protein 27.9 g, SaturatedFat 10.4 g, Sodium 996.6 mg, Sugar 5.2 g
CHORIZO-STUFFED DATES
Fresh chorizo is available in lots of markets, but if you can't find it choose your favorite Italian sausage. Look for dates that are plump and juicy; it makes pitting them a breeze.
Provided by Food Network
Categories appetizer
Time 20m
Yield 16 dates
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F. Remove the pit from each date with your fingers. Slip the sausage out of its casings and stuff each date with an almond-size piece (each will be about 1/2 ounce) of chorizo. Add 1/2 inch of water to a small baking pan and place the dates in a single layer stuffed-side up in the pan. Bake until the chorizo is cooked through, about 10 minutes. Lift the dates out of the pan and top each with hot pepper jelly, if using.
POTATO- AND CHORIZO-STUFFED ANCHO CHILES
Categories Pepper Potato Tomato Side Bake Sausage Fall Winter Monterey Jack Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 main-course or 8 first-course servings
Number Of Ingredients 7
Steps:
- Rinse chiles, then cover with cold water in a bowl and soak, weighted with a sieve (to keep submerged), until completely rehydrated (most will turn a brighter red), about 8 hours. Do not drain chiles.
- Put oven rack in middle position and preheat oven to 350°F.
- Remove 1 chile from soaking liquid and, working over chile bowl and sieve, cut a slit down one side with scissors and let interior liquid and loose seeds drain into sieve. Carefully cut out seedpod, leaving stem intact and letting any easily loosened seeds fall into sieve, then discard seedpod. Repeat with remaining chiles, arranging seeded chiles, cut sides up, in 1 layer in a 13- by 9- by 2-inch (3-quart) baking dish.
- Reserve 1 cup chile-soaking liquid for sauce. Turn chile seeds out of sieve into a shallow baking pan and spread evenly, then toast in oven, stirring occasionally, until dry, fragrant, and a few shades darker, 8 to 10 minutes. Cool seeds in pan on a rack, then finely grind in grinder (you will have about 1 tablespoon).
- Purée tomatoes, including juice from can, in a blender with reserved soaking water, ground chile seeds, and 1/2 teaspoon salt until smooth, then transfer to a 3-quart heavy saucepan and boil, stirring occasionally, until sauce is thickened slightly and reduced to about 2 cups, 5 to 7 minutes.
- Peel potatoes and cut into 1/3-inch cubes (about 2 1/2 cups). Cook in a 3-quart pot of boiling salted water until tender but not falling apart, 6 to 8 minutes. Drain in a colander and rinse under cold water to stop cooking.
- Stir together potatoes, chorizo, cheese, and 1/4 teaspoon salt in a bowl, then fill chiles generously with stuffing (about 1/2 cup each; slit will not close over it). Pour sauce around (not over) chiles, then cover dish with foil and bake until sauce is bubbling all over, 35 to 45 minutes.
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- Roast the poblanos under your broiler, until blistered, 5-10 min, turning every few minutes to blister evenly. Place the blistered poblanos in large bowl and cover with plastic wrap or a lid to steam the chiles and let them cool slightly.
- While the chiles are cooling, cook the chorizo over medium high heat, breaking it up with a wooden spoon as it cooks, 5 minutes. Transfer the cooked chorizo to double paper towel lined plate to cool.
- While the chorizo is cooling, remove the papery skins from the chiles by gently pulling. The skin should come off easily. (If the skin doesn’t come off easily, don’t worry about getting it all off. The main point is to remove the charred sections so you get all of the roasted flavor without a burnt taste.)
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- Sauce: Saute the onion and garlic. Seed the tomatoes and give them a rough chop. Put the sauteed onions and garlic with the tomato and oregano in the blender. Blend until smooth. Pour into a frying pan, add the chicken broth and bay leaf and cook until thickened. Season with salt and pepper. (10-15 minutes)
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