Linguini With Soyrizo And Queso Fresco Recipes
CHORIZO QUESO DIP
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
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
BREAKFAST POLENTA WITH CHORIZO AND QUESO FRESCO
Categories Cheese Pork Tomato Breakfast Brunch Bake Sauté Feta Sausage Cornmeal Corn Winter Cilantro Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Toss cheese and cilantro in small bowl. Mix 3 1/4 cups water, polenta, and corn kernels in 13x9x2-inch glass baking dish. Sprinkle generously with salt and pepper and stir to blend well. Bake until water is absorbed and polenta is tender, stirring once, about 25 minutes.
- Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until browned, breaking into small pieces with side of wooden spoon, about 6 minutes. Add cherry tomatoes to skillet. Cover, reduce heat to medium, and simmer until tomatoes soften, about 6 minutes. Uncover; crush some tomatoes with fork. Simmer until tomatoes release juices and sauce thickens slightly, about 10 minutes. Spoon polenta onto plates. Top with chorizo mixture, then cheese mixture.
LINGUINI WITH SOYRIZO AND QUESO FRESCO
Another great recipe from the Raleys Mag - the only thing I left out was the corn .... i just didn't care for it in the recipe. I also prefer the Chorizo.
Provided by Ceezie
Categories < 60 Mins
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Drain, reserving about 1½ cups pasta cooking water. Return pasta to pot and add butter, stirring to coat.
- While pasta is cooking, place olive oil and Soyrizo or Chorizo in a large skillet over medium heat. Cook, stirring frequently, for 6 minutes or until browned and a little crispy.3. Add garlic and peppers to skillet along with 1/2 cup reserved pasta water. Cook for 6 minutes or until peppers are soft.4. Add spinach, drained pasta and an additional 1/2 cup pasta water. Cook over medium heat just until spinach is wilted and pasta is warm. (Add additional pasta water if you like to further moisten pasta.) Season to taste with salt and pepper. Toss with Parmesan and Queso Fresco, then garnish with cilantro.
Nutrition Facts : Calories 428.8, Fat 12.2, SaturatedFat 4.8, Cholesterol 17.5, Sodium 202.2, Carbohydrate 64.8, Fiber 4.4, Sugar 3.1, Protein 15.4
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