QUESO FUNDIDO WITH CHORIZO
There is a recipe where the cheese is melted directly on a griddle and then scooped onto a plate, another where it's baked in the oven or placed under the broiler. You can also make it in a small skillet right on top of the stove or on the grill where you make your steaks.
Provided by Mely Martínez
Categories Antojitos
Time 20m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Place a skillet over medium heat, add the oil if using. Most Mexican chorizos have enough fat and won't need the vegetable oil. Add the chorizo and cook, stir frequently to cook evenly and avoid it from sticking to the bottom. It'll take about 6-7 minutes to cook.
- Once cooked, remove the excess fat from the skillet or place the cooked chorizo over a paper towel to absorb the fat.
- Place the chorizo in an oven proof dish, setting aside 2 tablespoons to garnish when ready to serve. I divided the chorizo and cheese into 2 small clay pots, but you can use a large oven proof dish.
- Place the grated cheese over the chorizo and bake for about 10-12 minutes or until the cheese is melted and bubbling. Do not overcook or it will have a chewy texture.
- Remove form oven and place over a heat proof surface. Serve warm with salsa and plenty of flour tortillas or tortilla chips.
Nutrition Facts : Calories 339 kcal, Carbohydrate 1 g, Protein 20 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 71 mg, Sodium 596 mg, Sugar 1 g, ServingSize 1 serving
CHORIZO CON QUESO
A quick and super tasty version of an old classic but with chorizo. Way better than processed cheese and canned chili, but just as easy! Top with cilantro, onions, and fresh tomatoes and serve with tortilla chips!
Provided by emmyjay1
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic and cook until transparent, 4 to 5 minutes more.
- Melt butter in saucepan over medium-high heat until sizzling. Stir in flour and whisk until a paste forms, about 5 minutes. Whisk in milk and continue to cook, whisking, until sauce begins to thicken, about 5 more minutes. Stir in the chorizo mixture, shredded cheese, and green chiles. Continue stirring until smooth and thick.
- Transfer mixture into a shallow baking dish.
- Bake in the preheated oven until browned, about 25 minutes.
Nutrition Facts : Calories 440.6 calories, Carbohydrate 11.6 g, Cholesterol 110.3 mg, Fat 34 g, Fiber 0.8 g, Protein 23 g, SaturatedFat 16 g, Sodium 1082.2 mg, Sugar 4.6 g
QUESO WITH CHORIZO
This Queso with Chorizo is so delicious and really easy to make. You can make in your slow cooker, too. You can also make this ahead, and then re-heat, just before serving. So muy bien!
Provided by Kris Longwell
Categories Appetizer
Time 22m
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet and then cook the sausage until browned and crisp. Drain and reserve the sausage.
- In the same skillet, add the cream and heat over medium heat.
- Add the Velveeta and stir until melted, about 4 minutes.
- Add the cheddar and Jack cheeses, stir until melted and smooth, about 3 minutes.
- Add the green chilies, chipotle chilies, adobo sauce (from the can of chipotles), salt, chili powder and stir to fully incorporate.
- Stir in about half of the cooked chorizo.
- Add the remaining chorizo and tomato and cilantro on top, as garnish.
- Serve with warmed tortilla chips.
Nutrition Facts : Calories 293 kcal, Carbohydrate 10 g, Protein 14 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 68 mg, Sodium 1154 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
STUFFED SHELLS WITH CHORIZO SAUCE
Invite the whole family to taste Stuffed Shells with Chorizo Sauce! Everyone wins and you'll be the hero!
Provided by V & V Supremo Foods, Inc.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. ; Cook shells according to directions on package. Drain and set aside.; Stuffing: Preheat large saute pan on medium heat for 2 minutes. Add olive oil, ¼ cup onion, and garlic. Sauté for 1 minute. Add artichoke, spinach, salt, and pepper. Sauté for 2 minutes. Add in sour cream, 1¼ cup cheese, and stir for 30 seconds. Set aside and let cool.; Chorizo sauce: Preheat medium skillet for 2 minutes on medium heat. Add chorizo and cook for 8 minutes. Add remainder of onion and sauté for 2 minutes. Stir in pasta sauce and water. Cook for 2 minutes.; Place 1 cup of chorizo sauce into the bottom of a 8"x8" baking dish.; Stuff shells with approximately 2 Tbsp. of filling.; Place the stuffed shells onto the sauce. Cover shells with remaining chorizo sauce and top with remaining cheese. ; Place dish in the oven for 10 minutes or until the cheese is melted. Serve and enjoy!
EASY CHORIZO STUFFING
Kick your up stuffing another notch by adding Mexican chorizo. To make it easy, I used prepackaged chorizo found in the refrigerated section of all markets.
Provided by Yoly
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Remove casings from chorizo. Cook with onions and celery in a large skillet until chorizo is crumbly and browned and onions and celery are softened, 7 to 9 minutes. Remove from the skillet, add to a large bowl, and set aside.
- Bring water to a boil in the same skillet. Add butter to the boiling water and allow to melt. Pour stuffing mix into the boiling water and remove from heat. Stir and cover with a lid. Allow stuffing to stand for 5 minutes. Fold in chorizo mixture and stir until well combined.
Nutrition Facts : Calories 466.3 calories, Carbohydrate 25.8 g, Cholesterol 73.9 mg, Fat 31.8 g, Fiber 1.6 g, Protein 18.2 g, SaturatedFat 13.8 g, Sodium 1270.7 mg, Sugar 3.8 g
CREAMY QUESO WITH CHORIZO
In defense of Velveeta: Its texture is supreme in a queso recipe like this one. Chorizo boosts the savory, smoky flavor.
Provided by Josef Centeno
Categories Condiment/Spread Cheese Super Bowl Kid-Friendly Quick & Easy Cinco de Mayo Sausage Fall Winter Family Reunion Poker/Game Night Party Bon Appétit Small Plates
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium-high heat. Add chorizo and cook, stirring and breaking up with a spoon, until browned and crisp, 8-10 minutes; set aside.
- Heat half-and-half and Velveeta in a large heavy saucepan over medium heat, stirring occasionally, until Velveeta is melted, 6-8 minutes. Add Monterey Jack and cheddar; cook, stirring, until mixture is smooth. Mix in chipotle chiles, salt, and both chile powders.
- Transfer queso to a warm dish and top with Cotija cheese and reserved chorizo.
- DO AHEAD: Queso (without toppings) can be made 2 days ahead. Cover and chill.
CHORIZO STUFFED JUMBO SHELLS
This recipe for Chorizo Stuffed Jumbo Shells is super easy and ready to eat in only one hour, making it perfect for this holiday season
Provided by Andrea D'Ambrosio, RD
Categories Dinner
Time 1h
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350 F
- Heat olive oil in a large skillet over medium-high heat. Remove casing from chorizo before adding the filling to the skillet. Use a spoon/flipper to break the up the sausage into medium pieces. Cook until browned, about 5 minutes.
- Add garlic and onion and cook until soft, for about 5-7 minutes.
- Add finely chopped mushrooms to meat mixture until softened, about 4-6 minutes.
- Remove mixture from heat; stir in parmesan cheese and parsley.
- Cook jumbo shells for about 8 minutes until al dente (still a little firm when you bite) but malleable to spoon in the filling (Caution: Avoid over-cooking shells because they will cook further in oven).
- Drain pasta shells and run under cool water.
- Spread 125mL of sauce on the bottom of a large baking dish.
- Fill 2 Tbsp of meat filling into each shell and place into the baking sheet.
- Top with remaining sauce and sprinkle with mozzarella.
- Bake for 15-20 minutes until cheese is melted and filling is heated thoroughly.
- Garnish with fresh parsley.
CHORIZO QUESO
Provided by Eric Greenspan
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Place the chorizo in a large saucepan and cook over medium heat, breaking up the meat with a wooden spoon, until a significant amount of fat is released, 5 to 7 minutes.
- Add the flour and cream to the chorizo and whisk. Let simmer and continue to whisk, until thick, 8 to 10 minutes. Add the red peppers and black beans and stir to combine.
- Transfer the mixture to a blender and blend until smooth. ([Disclaimer:] When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.) Return it to the saucepan, add both cheeses and cook over low heat, stirring until the cheese is fully melted, about 3 minutes. Taste and season with salt.
- Transfer the queso to a heatproof serving bowl. Top it with the onion, pickles, avocado, and jalapenos. Garnish with the cilantro and serve warm with tortilla chips or potato chips.
CHORIZO-STUFFED CABBAGE ROLLS
Make these stuffed cabbage rolls with passata sauce a day ahead for a fantastic family meal. They take a little effort, but it's well worth it
Provided by Barney Desmazery
Categories Dinner
Time 1h45m
Number Of Ingredients 9
Steps:
- Bring a pan of salted water to the boil and prepare a bowl of iced water. Plunge the cabbage leaves into the boiling water for 1 min, then quickly but carefully lift into the iced water using a slotted spoon and leave to cool completely. Drain in a colander and set aside.
- Crumble the chorizo into a bowl along with the rice, paprika, garlic, herbs and some seasoning. Scrunch everything together with your hands until well-combined.
- To assemble, first cut away a V-shape around the thick part of the stem on each cabbage leaf. Divide the stuffing into eight portions and roll each into a thick sausage. Working with one sausage at a time, wrap a cabbage leaf around it, rolling it over and tucking in the sides as you go. Repeat the process until all the cabbage leaves are stuffed. Will keep, chilled, for up to a day.
- Heat the oven to 200C/180C fan/ gas 6. Drizzle a small roasting tin or shallow casserole dish with half the oil, then pour over half the passata and 150ml of water. Nestle in the cabbage rolls, then pour over the rest of the passata. Cover the tin or dish tightly with a lid or foil and bake undisturbed for 1 hr and 10 mins. Remove the lid, scatter over the parmesan, drizzle with the remaining oil and bake for another 10 mins until the parmesan is golden. Serve straight from the dish.
Nutrition Facts : Calories 501 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium
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