Chorizo Dip Recipes Recipe Box Recipe For Chicken

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CHORIZO QUESO DIP



Chorizo Queso Dip image

When I couldn't figure out what to do with a roll of bulk chorizo sausage, this recipe was born. It may sound similar to other dip recipes, but don't let that fool you...the flavor of this dip definitely sets it apart from the rest. This also reheats well. Enjoy!

Provided by Christina

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 1h35m

Yield 16

Number Of Ingredients 4

10 ounces bulk chorizo sausage
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
1 (8 ounce) package cream cheese, cubed
1 (8 ounce) package processed cheese (such as Velveeta®), cubed

Steps:

  • Cook and stir chorizo sausage in a skillet over medium heat until cooked completely, 5 to 7 minutes; drain and transfer to a slow cooker.
  • Stir diced tomatoes, cream cheese, and processed cheese in with the chorizo.
  • Cook on Low until cheese is melted, stirring occasionally, 1 1/2 to 2 hours.

Nutrition Facts : Calories 178.3 calories, Carbohydrate 2.4 g, Cholesterol 42.2 mg, Fat 15.2 g, Fiber 0.2 g, Protein 8 g, SaturatedFat 7.7 g, Sodium 507.5 mg, Sugar 1.1 g

SPICY CHORIZO CHEESE DIP



Spicy Chorizo Cheese Dip image

This incredibly easy Spicy Chorizo Cheese Dip only has five ingredients, no processed cheese, and is sure to be the star of your next party!

Provided by Beth - Budget Bytes

Categories     Appetizer

Time 20m

Number Of Ingredients 5

1/2 lb. Mexican chorizo ($2.00)
1 10oz. can diced tomatoes with green chiles (like Rotel) ($0.49)
1 12oz. can evaporated milk ($0.65)
12 oz. Monterey jack cheese*, shredded ($3.00)
3 green onions (garnish) ($0.25)

Steps:

  • Brown the chorizo in a skillet over medium heat until it is slightly crispy on the edges. If your chorizo is very fatty, drain some of it off before the next step (leave a couple of tablespoons of fat in the skillet).
  • Drain the diced tomatoes with green chiles, then add it to the skillet with the chorizo, and continue to stir and cook until most of the moisture from the canned tomatoes has evaporated away.
  • Pour the evaporated milk into the skillet. Stir and cook until heated through.
  • Turn the heat under the skillet down to low. Begin adding the cheese, one handful at a time, stirring until it is fully melted in before adding the next handful.
  • Once all the cheese has melted into the dip, turn the heat off. Garnish with sliced green onion and serve!

Nutrition Facts : Calories 410.3 kcal, Carbohydrate 9.33 g, Protein 23.38 g, Fat 31.33 g, Fiber 0.2 g, Sodium 842.33 mg, ServingSize 1 serving

MY BEST-EVER JAMBALAYA



My Best-Ever Jambalaya image

I tried to mimic Jambalaya from my favorite restaurant and it turned out so well my daughter and husband now prefer my recipe and won't order it when we go to the restaurant! -Alexis Van Vulpen, St. Albert, Alberta

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 10 servings.

Number Of Ingredients 12

2 tablespoons canola oil
1/2 pound fully cooked Spanish chorizo links, sliced
2 cups cubed fully cooked ham
3/4 pound boneless skinless chicken breasts, cubed
1 can (28 ounces) diced tomatoes, undrained
3 cups chicken broth
2 large green peppers, chopped
1 large onion, chopped
1 tablespoon Cajun seasoning
2 teaspoons hot pepper sauce
3 cups instant brown rice
1/2 pound uncooked medium shrimp, peeled and deveined

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned., Add chicken to pan; cook 5-7 minutes or until no longer pink. Stir in tomatoes, broth, peppers, onion, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until peppers are crisp-tender., Return to a boil; stir in rice and shrimp. Reduce heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender.

Nutrition Facts : Calories 323 calories, Fat 12g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1124mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.

CHORIZO CHEESE DIP



Chorizo Cheese Dip image

Guests will wipe the bowl clean when you set out this spicy cheese dip from our Test Kitchen. Serve it with tortilla chips or even vegetable dippers.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 4 cups.

Number Of Ingredients 9

1/2 pound uncooked chorizo
1 small green pepper, chopped
1 small sweet red pepper, chopped
1 small onion, chopped
3 garlic cloves, minced
1 tablespoon vegetable oil
1/2 teaspoon cayenne pepper
2 cartons (12 ounces each) white Mexican dipping cheese
Tortilla chips

Steps:

  • Crumble chorizo into a large skillet; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Remove and keep warm. In the same skillet, saute the peppers, onion and garlic in oil until tender. Stir in cayenne and chorizo; heat through., Heat cheese according to package directions; stir into meat mixture. Serve warm with tortilla chips. Refrigerate leftovers.

Nutrition Facts :

THREE-CHEESE CHORIZO DIP



Three-Cheese Chorizo Dip image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 10

Olive oil, for cooking
1 pound ground Mexican chorizo
1 green bell pepper, small dice
1 onion, small dice
2 tablespoons chili powder
One 16-ounce can diced tomatoes
2 slices Muenster cheese
2 slices manchego cheese
2 slices Gruyere cheese
1 baguette, cut into 1/2-inch slices and toasted or grilled

Steps:

  • Heat a skillet over medium-high heat. Add some olive oil and the chorizo, and cook, breaking the meat up with a spoon, until browned, about 5 minutes. Add the bell pepper, onion, chili powder and tomatoes and cook until slightly thickened, about 5 minutes.
  • Preheat the broiler. Transfer the chorizo mixture to an oven-safe dish and layer on the Muenster, manchego and Gruyere.
  • Broil until the cheese is melted and golden brown. Serve with the baguette slices.

CHORIZO FUNDIDO



Chorizo Fundido image

Bake this creamy chorizo fundido for an easy and impressive party snack. Garnish with chopped tomato and green onion and serve with tortilla chips.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 35m

Yield 8

Number Of Ingredients 9

8 ounces fresh pork chorizo
½ cup sliced green onions, white and lighter green parts (green parts reserved)
1 red bell pepper, diced
2 poblano chile peppers, diced
2 jalapeno peppers, diced
4 ounces cream cheese
8 ounces shredded Monterey Jack cheese
4 ounces shredded sharp Cheddar cheese
¼ cup sour cream

Steps:

  • Place chorizo, green onions, red bell pepper, poblano chilies, and jalapeno in a cold skillet. Turn heat to medium-high. As skillet comes up to temperature break up chorizo into very small pieces. Continue cooking until sausage is browned and peppers are barely cooked through, 4 to 6 minutes. Remove from heat. If sausage releases a lot of grease, mop up some with a paper towel.
  • Mix cream cheese, sausage mixture, Monterey Jack cheese, Cheddar cheese, and sour cream in a bowl. Transfer to a shallow, heat-proof baking dish.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil on high until browned and bubbly, 5 or 6 minutes.

Nutrition Facts : Calories 369.2 calories, Carbohydrate 4.1 g, Cholesterol 83.8 mg, Fat 30.7 g, Fiber 1.2 g, Protein 19.2 g, SaturatedFat 16.5 g, Sodium 640.3 mg, Sugar 1.4 g

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