Tortilla Chip Chorizo Stuffing Recipes
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
TORTILLA CHORIZO SCRAMBLE
This chilaquiles-inspired tortilla chorizo scramble is a great way to dress up high-fiber, whole wheat tortillas.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Beat eggs in a small bowl. Set aside.
- Combine tortilla slices and chorizo in a skillet over medium heat. Cook, stirring, until tortillas are crisped, 5 minutes.
- Place cheese slices on top of chorizo and tortillas; pour in eggs. Reduce heat to low and cook, stirring, until eggs are cooked through, 3 minutes. Season with salt and pepper to taste; garnish with chives.
Nutrition Facts : Calories 424.3 calories, Carbohydrate 28.1 g, Cholesterol 412.1 mg, Fat 26 g, Fiber 2.5 g, Protein 26.4 g, SaturatedFat 9.8 g, Sodium 801.2 mg, Sugar 0.8 g
CHIPOTLE TORTILLA CHIP-CRUSTED SHRIMP
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the mayonnaise, jalapenos, green chiles, lime juice, cilantro and a pinch of salt in a small bowl; refrigerate until ready to use.
- Put 1 cup flour in a small shallow bowl; whisk the eggs in a separate shallow bowl. Combine the ground tortilla chips and the remaining 1/2 cup flour in a third bowl.
- Season the shrimp with salt and the chile powder. Dredge the shrimp in the plain flour, dip in the egg, letting the excess drip off, then press into the tortilla chip?flour mixture until evenly coated. Transfer to a large plate.
- Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering. Working in two batches, add the shrimp and cook, turning, until golden and crisp, about 3 minutes. Transfer to a paper towel?lined plate to drain. Season with salt. Serve with the jalapeno mayonnaise, chipotle barbecue sauce and lime wedges.
CHORIZO STUFFING
Categories Kosher
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F.
- Toss the breadcrumbs with 2 tablespoons olive oil. Spread them on a baking sheet and toast 6 to 8 minutes, stirring once or twice, until they are golden brown.
- Heat a medium pot over high heat for 1 minute. Add the remaining 6 tablespoons olive oil, the rosemary sprig, and the chile; let them sizzle in the oil about 1 minute. Stir in the onions, garlic, and thyme, and season with salt and pepper. Turn the heat down to medium and cook about 10 minutes, until the onions are translucent. Transfer the mixture to a large bowl and discard the rosemary and chile.
- While the onions are cooking, heat a medium sauté pan over high heat for 2 minutes. Crumble the chorizo into the pan, and sauté about 8 minutes, until the sausage is crisp and cooked through. Drain the chorizo of excess oil and add it to the bowl with the onions. Stir in the breadcrumbs, mint, and parsley, and combine well. Taste for seasoning.
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