Chorizo Dip Recipes Recipe For Pickled

CREAMY CHORIZO QUESO DIP

Steps:

• Preheat oven to broil on high. Arrange an oven rack 3-inches from the broiler. Heat olive oil in a large oven-proof skillet over medium heat. Add chorizo or sausage and cook until browned, about 5-8 minutes, making sure to crumble the chorizo or sausage as it cooks. Drain excess fat; transfer to a paper towel-lined plate. Add garlic, onion and pepper to the skillet. Cook, stirring frequently, until onions have become translucent, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Reduce heat to low. Gradually whisk in milk and tomato. Cook, whisking constantly, until thickened, about 4-5 minutes. Remove from heat. Gradually stir in cheeses until smooth; season with salt and pepper, to taste. Stir in 1/2 the chorizo or sausage and 1/2 cup cilantro. Place into oven and broil until golden brown, about 2-3 minutes. Serve immediately with remaining chorizo and cilantro, garnished with pickled jalapeno peppers, if desired.

WALNUT "CHORIZO" TACOS WITH PICKLED VEGETABLES

Steps:

• Stir together lime juice, sugar, and sea salt in a small bowl. Stir in radishes, jalapenos, and garlic slices and let stand for 30 minutes to pickle.
• Meanwhile, to prepare "chorizo" crumble, place walnuts and beans in a food processor; pulse until coarsely chopped. Add 2 tablespoons oil and remaining crumble ingredients to food processor and pulse again until mixture is finely chopped and resembles ground meat, stirring several times and moving the mixture from the bottom of the food processor bowl to the top to evenly mix.
• Heat 1 tablespoon oil in a very large nonstick skillet over medium heat. Add "chorizo" mixture to skillet and cook for 10 minutes or until mixture is nicely browned and resembles ground meat, stirring frequently.
• Brush each tortilla lightly with oil or coat with cooking spray. Cook briefly on a griddle or skillet over medium-high heat to brown on both sides, 1 to 2 minutes per side. Keep tortillas warm in foil until ready to serve.
• Remove pickled vegetables from liquid and discard garlic slices. Fill each tortilla with equal amounts of "chorizo" and pickled vegetables. Garnish with lettuce and cilantro and serve with lime wedges.

CHORIZO QUESO DIP

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.

THREE-CHEESE CHORIZO DIP

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.

QUESO FUNDIDO CON CHORIZO

Steps:

• Cook the chorizo, stirring, in a medium skillet or a flameproof gratin dish over medium-high heat until golden, about 5 minutes. Remove with a slotted spoon and pour off any excess rendered fat, reserving about 1 tablespoon in the pan. If there is less than 1 tablespoon, add enough olive oil to make 1 tablespoon.
• Reduce the heat to medium and cook the onions, stirring occasionally, until soft, 5 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Sprinkle in the flour and cook, stirring, until the flour is golden, 1 minute. Pour in the beer and bring to a boil. Stir in the chopped jalapenos and pickling juice and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 1 minute. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved chorizo. Transfer to a serving dish, garnish with the cilantro and serve warm with dippers.

CHORIZO CHEESE DIP

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.

CHORIZO-CHILE BURGER WITH PICKLED ONIONS AND POBLANO-AVOCADO SPR

Steps:

• Poblano-Avocado Spread.
• Hold poblano pepper with tongs over gas flame of burner or broil until charred on all sides. (Or place pepper on a foil lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skin is bubbly and browned.) Wrap in foil and lets stand for 20 to 30 minutes or until cool enough to handle.
• When cooled slip off blackened skin, twist off stem, and scoop out seeds and discard.
• Coarsely chop and transfer to small bowl.
• Add half of the avocado and coarsely mash with a fork.
• Slice the remaining half of the avocado and add to the bowl.
• Stir in lime juice, cilantro and mayonnaise. Season to taste with salt.
• Refrigerate until time to assemble burgers.
• Pickled Onions.
• In medium saucepan of boiling water, heat onion slices 30 seconds. Transfer to bowl of ice water to cool. Drain.
• In second bowl combine cooled onions, lime juice, vinegar, cumin, salt, and pepper. Toss to coat. Let stand 30 minutes.
• Chorizo-Chile Burger.
• In large skillet over medium-high heat, cook chorizo about 5 minutes, until slightly browned and becoming crisp, breaking up meat with a spatula. Remove from heat.
• Spread on plate lined with paper towels to cool.
• Start charcoal fire or preheat gas grill for direct cooking.
• In bowl combined cooled chorizo with ground beef.
• Form into six 3/4-inch thick patties.
• Indent center of each patty.
• Grill over medium heat, covered, for 10 to 12 minutes, until done (160 degrees F), turning once midway through grilling time.
• Spread Poblano -Avocado Spread on buns.
• Layer patties and pickled onions on buns. Makes 6 burgers.