Type what you have

Ingredients

• ✓ chorizo sausage
• corn oil
• mozzarella cheese
• corn tortilla

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat the corn oil in a large skillet over medium heat. Crumble in the chorizo sausage; cook and stir until evenly browned, about 5 minutes. Remove from the pan, and set aside. Place slices of cheese in a single layer to cover the bottom of the pan. It is okay if they overlap a little bit. When cheese melts, quickly pour into a nice casserole dish, or oven-proof bowl. Sprinkle the chorizo on top.
3. 3 Bake for 5 minutes in the preheated oven, or until cheese is fully melted. Remove from the oven, stick a fork in it and load your tortilla.

By HONEYBEEZ

Ingredients

• ✓ chorizo sausage
• date
• bacon
• vegetable oil
• egg
• water
• all-purpose flour

Instructions

1. 1 Cut the ends off of the chorizo, and cut into 12 cubes. Stuff each piece inside one of the dates. Wrap a piece of bacon around each date, and secure with toothpicks. This part may all be done ahead of time.
2. 2 Heat a skillet over medium-high heat. Place the dates in the pan with the bacon seam side down. Fry until golden, then turn and fry on the other side until bacon is cooked through. You may serve them now, or proceed to coat and fry them.
3. 3 Heat the oil in a deep-fryer or large skillet to 375 degrees F 190 degrees C. Whisk together the egg and water in a small bowl. Coat the dates with flour, then dip into the egg. Place immediately into the hot oil, and fry until golden, turning once. This will take about 4 minutes total. Drain and serve right away.

By ginavee

Ingredients

• ✓ chorizo sausage
• tomato
• green chile pepper
• cream cheese
• processed cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until well browned and crumbly, 5 to 7 minutes; drain well and transfer to a slow cooker.
2. 2 Add diced tomatoes with chiles, cream cheese, and processed cheese to slow cooker; stir well. Cover and cook on Low until cheese has melted, stirring occasionally, about 1 ½ to 2 hours.

By Christina

Ingredients

• ✓ chorizo sausage
• olive oil
• green onion
• salt
• black pepper
• long-grain white rice
• goat cheese
• egg
• parsley
• garlic
• cumin
• blood orange
• cayenne pepper
• piquillo pepper
• almond

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with 1 tablespoon olive oil.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute sausage, green onion, and a pinch of salt in hot oil until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Remove from heat and cool for 10 minutes.
3. 3 Mix rice, goat cheese, egg, 2 tablespoons parsley, garlic, cumin, 1 teaspoon blood orange zest, and cayenne pepper together in a bowl. Spoon rice mixture into each pepper. Place stuffed peppers in a single layer in the prepared baking dish. Scatter almonds over the top, drizzle with 1 teaspoon olive oil, and sprinkle with salt.
4. 4 Bake in the preheated oven until stuffed peppers are heated through and filling is hot, 15 to 20 minutes. Drizzle 1 tablespoon blood orange juice, remaining 1 teaspoon olive oil, and remaining parsley over the top.

By John Mitzewich

Ingredients

• ✓ chorizo sausage
• onion
• celery
• water
• butter
• bread stuffing mix

Instructions

1. 1 Combine chorizo, onion, and celery in a large skillet over medium heat. Cook and stir, breaking chorizo up with a spoon until chorizo is browned and crumbly and vegetables are softened, 7 to 9 minutes. Transfer to a large bowl.
2. 2 Add water to the same skillet; bring to a boil. Add butter to the boiling water and let melt. Stir in stuffing mix, remove from heat, and cover with a lid. Let stand until stuffing mixture has absorbed the liquid, about 5 minutes.
3. 3 Add chorizo mixture to the stuffing mixture and stir until well combined.

By Yoly

Ingredients

• ✓ chorizo sausage
• onion
• black bean
• corn
• basil
• cooking spray
• poblano pepper
• cheddar cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir chorizo and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Add beans and corn; mix well. Turn heat to medium-low and add basil. Cover and simmer for 10 minutes.
2. 2 Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with nonstick spray.
3. 3 Fill poblano peppers evenly with the chorizo mixture. Top with Cheddar cheese.
4. 4 Bake in the preheated oven until cheese melts, about 10 minutes.

By CookingWithShelia

Ingredients

• ✓ chorizo sausage
• cooking spray
• onion
• bell pepper
• jalapeno pepper
• egg
• milk
• salt
• flour tortilla
• cheddar cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 While the chorizo is cooking, spray a large skillet with cooking spray and place over medium heat. Add onion, bell pepper, and jalapeno; cook, stirring occasionally, until lightly browned, 5 to 7 minutes.
3. 3 Beat eggs, milk, and salt together in a large bowl. Pour into the skillet with the vegetables and cook until eggs are set, about 5 minutes. Mix in chorizo and remove from the heat.
4. 4 Lay warmed tortillas flat and spoon chorizo-egg mixture into the middle. Add cheese and roll into a burrito.

By erica

Ingredients

• ✓ chorizo sausage
• olive oil
• sweet potato
• rosemary
• salt
• black pepper
• onion
• cumin
• cayenne pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Add sweet potato; cook and stir, lowering heat if necessary to avoid burning, about 5 minutes. Season with rosemary, salt, and black pepper; cook until potato begins to soften, about 5 minutes more.
2. 2 Stir in onion, cumin, and cayenne pepper; cook until onion is soft, 5 to 7 minutes. Add chorizo; increase heat to medium-high. Cook and stir until potato is tender (not mushy) and brown, and chorizo becomes crisp, 1 to 2 minutes.

By dtreglia

Ingredients

• ✓ chorizo sausage
• olive oil
• rice
• onion
• taco sauce
• cheddar cheese
• cumin
• poblano pepper
• taco sauce
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a skillet over medium-high heat. Add chorizo; cook and stir until completely browned and broken into small pieces, 7 to 10 minutes. Off heat; stir in rice, onion, 1/4 cup taco sauce, Cheddar, and cumin until evenly mixed.
3. 3 Fill pepper halves with chorizo mixture; place in a small casserole dish or pie plate. Drizzle remaining 2 tablespoons taco sauce over peppers. Pour water into bottom of dish; cover loosely with aluminum foil.
4. 4 Bake in the preheated oven until peppers tender, about 1 hour.

By jiver

Ingredients

• ✓ chorizo sausage
• bell pepper
• aluminum foil
• egg
• salt
• black pepper
• hot pepper sauce
• pico de gallo salsa
• cheddar cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
2. 2 Place bell peppers, cut-side down, on the prepared baking sheet.
3. 3 Place in the preheated oven and broil, watching carefully, until the skins begin to bubble and turn dark brown, about 3 minutes. Remove and place browned peppers in a bowl. Cover with aluminum foil and set aside to cool. Leave the broiler on.
4. 4 Meanwhile, whisk together eggs, hot pepper sauce, salt, and pepper in a bowl.
5. 5 Brown chorizo in a large nonstick skillet over medium heat, breaking up any large pieces as you go, about 4 minutes. Add egg mixture to the skillet and cook until eggs have set, about 2 minutes. Remove from heat and stir in drained pico de gallo.
6. 6 Remove as much skin as possible from the cooled pepper halves, and place each half on top of one of the cups of a 6-cup muffin pan. Fill each pepper with chorizo-egg mixture and sprinkle with Cheddar cheese.
7. 7 Place in the oven and broil until cheese melts, about 1 minute. Serve immediately.

By Bibi

Ingredients

• ✓ chorizo sausage
• cooking spray
• potato
• breakfast sausage
• green bell pepper
• onion
• mushroom
• egg
• milk
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 11x13-inch baking dish with cooking spray.
2. 2 Place cubed potatoes in a large microwave-safe bowl and partially cover with a lid. Microwave on high for 4 minutes. Remove from the microwave and spread on the bottom of the prepared baking dish.
3. 3 Heat a large skillet over medium-high heat. Cook and stir breakfast and chorizo sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add bell peppers, onion, and mushrooms. Saute until bell peppers and onion are softened, about 5 minutes. Spread mixture over the potatoes.
4. 4 Beat eggs in a bowl and add milk. Pour beaten eggs over everything in the baking dish and move around a bit with a spoon to evenly disperse. Sprinkle Cheddar cheese over top until well covered. Cover with aluminum foil.
5. 5 Bake in the preheated oven for 30 minutes. Remove foil and bake until egg is set, about 1 more hour. If cheese starts to brown too much, cover again with foil for the rest of the baking time.

By judy2304

Ingredients

• ✓ chorizo sausage
• olive oil cooking spray
• chicken stock
• turnip
• onion
• garlic
• red pepper flakes
• bay leaf
• salt
• black pepper
• kale

Instructions

1. 1 Spray a heavy-bottomed 4-quart pot with cooking spray. Add chorizo and cook, stirring frequently, until fat is released and chorizo is crispy, 2 to 3 minutes. Remove from the pot using a slotted spoon and set aside.
2. 2 Pour 1/2 cup chicken stock into the pot and scrape any browned bits on the bottom. Add remaining stock, turnips, onion, garlic, red pepper flakes, bay leaves, salt, and pepper. Cook until turnips are soft, about 15 minutes. Discard bay leaves. Puree mixture with an immersion blender until smooth.
3. 3 Stir kale into the soup. Cover pot and cook over low heat, about 15 minutes. Ladle into bowl and top with cooked chorizo.

By kitchgirl

Ingredients

• ✓ chorizo sausage
• ground turkey
• garlic
• onion powder
• chipotle chile flake
• black pepper
• butter
• pepperjack cheese
• hamburger bun
• mayonnaise
• spring mix lettuce
• lime

Instructions

1. 1 Combine ground turkey, chorizo, garlic, onion powder, chipotle flakes, and black pepper in a large bowl; mix with your hands until well blended. Shape into 4 loosely packed patties.
2. 2 Heat a griddle or large skillet over medium heat until hot. Melt buttery spread on the griddle. Add patties; cook until brown, about 3 minutes. Reduce heat to medium-low, continue cooking, about 5 minutes more. Flip patties; cook until brown, about 6 minutes.
3. 3 Top each patty with 1 slice pepper Jack cheese; cook until cheese melted, about 1 minute more.
4. 4 Toast hamburger buns in a toaster oven. Divide and spread mayonnaise on buns; place cooked patties over bottom buns. Top each patty with 1/2 cup spring mix lettuce; sprinkle with lime juice and cover with top buns.

By Melissa Jurrens

Ingredients

• ✓ chorizo sausage
• russet potato
• olive oil
• celery
• onion
• chicken broth
• carrot
• celery salt
• salt
• black pepper
• heavy cream
• all-purpose flour

Instructions

1. 1 Place potatoes in a bowl of cold water and set aside.
2. 2 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes.
3. 3 Heat olive oil in a heavy pot over medium-low heat. Add celery and onion and cook until soft, 7 to 10 minutes.
4. 4 Drain potatoes and transfer to the pot. Pour in chicken broth; add chorizo, carrots, and celery salt. Season with salt and pepper. Simmer until carrots are tender, 25 to 30 minutes.
5. 5 Reserve 1/2 cup heavy cream; pour 1 1/2 cups into the soup. Continue cooking until flavors combine, about 10 minutes. Warm reserved cream slightly and whisk in flour; slowly pour into the soup. Simmer until thickened, 7 to 10 minutes more.

By Michelle Horne

Ingredients

• ✓ chorizo sausage
• penne pasta
• butter
• garlic
• heavy cream
• red pepper flakes
• parmesan cheese
• butter
• onion
• red bell pepper
• button mushroom
• salt
• pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Cook sausages on the preheated grill, turning occasionally, until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Cut into bite-sized pieces; set aside.
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in penne and cook in boiling water until tender yet firm to the bite, about 11 minutes. Drain and set aside.
4. 4 Meanwhile, melt 1 cup butter in a saucepan over medium heat. Cook and stir garlic in melted butter until softened and fragrant, about 5 minutes. Stir in cream and red pepper flakes; bring to a simmer over medium-high heat, then whisk in Parmesan cheese until melted. Keep sauce warm over low heat, stirring occasionally to keep smooth.
5. 5 Melt remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion, red bell pepper, and mushrooms; cook and stir until vegetables are tender. Season with salt and pepper. Stir in chorizo pieces and cook until hot. Combine with penne and Parmesan cream sauce to serve.

By Front Porch Bliss

Ingredients

• ✓ chorizo sausage
• sweet potato
• olive oil
• cumin
• salt
• black bean
• cumin
• salt
• garlic powder
• butter
• egg
• avocado

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Make potatoes: Combine sweet potatoes, olive oil, cumin, and salt in a medium bowl. Spread evenly on the prepared baking sheet.
3. 3 Roast in the preheated oven, stirring after 10 minutes, until browned and cooked, 18 to 20 minutes total.
4. 4 Meanwhile, make beans: Combine black beans, cumin, salt, and garlic powder in a small saucepan over medium-low heat. Heat until warmed through, 8 to 10 minutes. Keep warm.
5. 5 Meanwhile, make chorizo: Cook chorizo in a large skillet over medium-high heat, breaking up any large clumps, until browned, 5 to 6 minutes. Transfer chorizo to a paper towel-lined plate using a slotted spoon. Reserve about 1 tablespoon grease in the skillet, adding butter as needed to make up the difference.
6. 6 Cook eggs: Crack eggs into grease-butter mixture in the skillet and cook until whites are set and yolks reach desired doneness, 3 to 5 minutes.
7. 7 Divide sweet potatoes, drained black beans, chorizo, and avocados between 4 bowls. Top each bowl with an egg.

By France Cevallos

Ingredients

• ✓ chorizo sausage
• olive oil
• onion
• garlic
• ground beef
• tomato
• chili
• butter bean
• tomato sauce
• chili powder
• salt-free seasoning blend
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in ground beef and chorizo and cook, breaking meat apart while stirring, until no longer pink, 10 to 15 minutes.
2. 2 Transfer to a slow cooker and stir in diced tomatoes, chili, butter beans, tomato sauce, chili powder, seasoning blend, salt, and pepper. Cover and cook on High until flavors have blended, 3 to 4 hours.

By Mary Nace

Ingredients

• ✓ chorizo sausage
• olive oil
• ground chicken
• chili powder
• cumin
• black bean
• white bean
• onion
• red bell pepper
• garlic
• beer
• fire-roasted diced tomato
• chicken stock
• tomato paste
• salt

Instructions

1. 1 Heat olive oil in a Dutch oven or large pot over medium-high heat. Add chorizo; cook and stir until heated through, about 2 minutes. Transfer chorizo to a bowl using a slotted spoon.
2. 2 Add chicken to the Dutch oven; cook and stir until browned and crumbly, 5 to 6 minutes. Season with chili powder and cumin. Stir in chorizo, black beans, white beans, onion, bell pepper, and garlic; cook and stir until onion begins to soften, 5 to 6 minutes.
3. 3 Add beer to the Dutch oven; bring to a simmer. Add tomatoes, chicken stock, and tomato paste; simmer until heated through, about 5 minutes. Season with salt. Reduce heat to low; simmer until flavors blend, about 30 minutes.

By nschrader

Ingredients

• ✓ chorizo sausage
• olive oil
• butter
• chicken breast
• worcestershire sauce
• garlic salt
• black pepper
• garlic
• chicken stock
• tomato
• heavy cream
• salt
• monterey jack cheese
• parmesan cheese
• sour cream

Instructions

1. 1 Heat the olive oil in a large pot over high heat, then add the butter. Stir in chicken and season with Worcestershire sauce, garlic salt, and pepper. Cook the chicken breasts until no longer pink in the center, then stir in the garlic. Place chicken onto a plate and set aside.
2. 2 Cook the chorizo until it becomes a dark golden brown, breaking up the large pieces, using the same pot over medium-high heat. Stir in the chicken stock, tomatoes, and reserved chicken with juices. Reduce heat to medium-low and simmer for 20 minutes. Stir in heavy cream and simmer for another 5 minutes. Season with salt. Serve soup garnished with Monterey Jack cheese, Parmesan cheese, and a dollop of sour cream.

By FatDogLane

Ingredients

• ✓ chorizo sausage
• olive oil
• button mushroom
• salt
• black pepper
• onion
• jalapeno pepper
• spinach
• black-eyed pea
• monterey jack cheese
• egg
• heavy cream
• cayenne pepper
• pastry
• water

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place 2 tablespoons of olive oil into a large skillet over medium heat. Add the mushrooms and cook until reduced, 8 to 10 minutes. Season to taste with salt and pepper. Drain in a colander placed over a bowl.
3. 3 Place remaining 1 tablespoon of olive oil into the same skillet. Add the onion and cook until transparent and soft, about 10 minutes. Stir in the chorizo sausage, and cook until evenly browned and cooked through. Mix in the jalapeno pepper, and cook until soft 2 to 4 minutes. Season to taste with salt and pepper. Drain, and cool slightly.
4. 4 Place the spinach, 1 1/2 cups black-eyed peas, Monterey Jack cheese, 1 egg, heavy cream, and cayenne pepper into the bowl of a food processor. Process until well mixed, but still chunky. Season to taste with salt and pepper.
5. 5 Line a 10 inch pie plate with one half of the pastry, letting excess pastry hang over the edge. Spoon the sausage mixture into the pie shell. Layer with the mushrooms, then the spinach mixture, and black-eyed peas. Cover the filling with the remaining pastry. Fold and crimp the edges to seal top and bottom pastry.
6. 6 Whisk the remaining egg together with the water in a small bowl, and use to brush over the top of the pie.
7. 7 Bake in preheated oven until top is golden brown, 45 to 60 minutes. Cool at least 15 minutes before serving.

By Graden

Ingredients

• ✓ chorizo sausage
• unsweetened chocolate
• jalapeno pepper
• black bean
• kidney bean
• cinnamon
• garlic juice
• liquid smoke
• brown sugar
• cumin
• chili powder
• italian seasoning
• onion
• tomato
• tomato sauce
• ground sirloin
• bacon

Instructions

1. 1 Heat a large stockpot over medium-high heat. Cook and stir bacon in the hot pot until browned and slightly crisp, about 5 minutes. Drain grease and set bacon aside.
2. 2 Reduce heat to medium and add chorizo to the stockpot; cook and stir until slightly browned, about 5 minutes. Drain grease and set chorizo aside.
3. 3 Cook and stir ground sirloin in the same pot over medium-high heat until browned, crumbly, and no longer pink, 5 to 7 minutes. Drain grease. Add bacon and chorizo. Add tomato sauce, tomatoes, onions, and Italian seasoning. Stir in chili powder, cumin, brown sugar, liquid smoke, garlic juice, and cinnamon.
4. 4 Bring to a boil; reduce heat to a simmer and add kidney beans, black beans, jalapeños, and chocolate. Let simmer, stirring occasionally, until flavors are well blended, about 2 hours.

By Caroline McNabb

Ingredients

• ✓ chorizo sausage
• saffron
• paprika
• red pepper
• ranch dressing
• onion
• vegetable oil
• pepper
• salt
• brown sugar
• onion
• vegetable oil
• manchego cheese
• butter
• brioche
• egg bun
• ground sirloin

Instructions

1. 1 Start the burgers: Mix ground sirloin and chorizo together with your hands in a large bowl until well combined. Set aside to let the flavors blend while you cook the onions and make the sauce.
2. 2 Cook the onions: Heat oil in a large skillet over medium heat. Add onions, brown sugar, salt, and pepper; cook and stir until onions are golden brown, about 15 minutes.
3. 3 At the same time, make the sauce: Heat oil in a skillet over medium-high heat. Add onion and sauté until tender. Transfer onion to a blender. Add ranch dressing, red pepper, paprika, and saffron; pulse until fairly smooth. Refrigerate until needed.
4. 4 Finish the burgers: Preheat an outdoor grill for high heat and lightly oil the grate. Form meat mixture into four patties, slightly larger than the buns.
5. 5 Cook burgers on the preheated grill until well done, about 5 minutes per side. Split buns in half and spread butter on the insides. Toast briefly on the grill.
6. 6 Place burgers onto buns and top with caramelized onions, ranch sauce, and Manchego cheese.

By Q80 BurgerBelly

Ingredients

• ✓ chorizo sausage
• olive oil
• shallot
• garlic
• butternut squash
• water
• butter
• all-purpose flour
• whole milk
• salt
• black pepper
• lasagna sheet
• monterey jack cheese
• parmesan cheese
• cilantro
• aluminum foil

Instructions

1. 1 Preheat oven to 350 degrees F. Heat olive oil in a medium saucepan over medium heat. When hot, add the shallot and cook until slightly softened, about 3 minutes. Mix in the chopped garlic and cook for an additional minute, until fragrant. Add squash and water. Cover the pan and cook for about 15 to 20 minutes until squash has softened. Remove from heat; set aside.
2. 2 Melt butter in a large saucepan over medium heat. Add flour and stir, cooking flour for about 1 minute. In a steady stream, pour in the milk and whisk vigorously until the bechamel sauce has thickened and is very smooth, about 5 to 7 minutes. Season with salt and pepper.
3. 3 Ladle about 1 cup of the bechamel sauce into a blender. Add the squash in batches, and blend until very smooth, adding more bechamel sauce if more liquid is needed. Be sure to allow steam to escape as you process. This can also be done with an immersion blender.
4. 4 Pour the butternut squash bechamel sauce mixture back into the pot holding the remaining bechamel sauce; stir until combined. In a small skillet, cook the chorizo over medium heat, breaking it up into crumbles as it cooks. Set aside.
5. 5 To assemble the lasagna, ladle about 1/4 cup of butternut squash bechamel sauce into the bottom of a 9x13 inch baking dish. Spread the sauce around evenly and top with 3 lasagna sheets, laying them side by side. Top with about 1/2 cup of the sauce, spreading it into one even layer. Then add a few spoonfuls of chorizo crumbles and a handful of Monterey Jack. Repeat the layering process a few more times until all but three lasagna sheets are used -- about 3 layers. Finally, top the lasagna with the last 3 lasagna sheets, a handful of Monterey Jack, and all of the Parmesan cheese.
6. 6 Cover the baking dish with Reynolds Wrap® Aluminum Foil and bake for 15 minutes at 350 degrees F. Uncover and transfer the lasagna to the broiler, cooking about 5 minutes until the top is golden brown. Top with fresh cilantro. Slice and serve. Lasagna stays good in the refrigerator (and heats up nicely!) for up to 3 days.

By Reynolds KitchensR

Ingredients

• ✓ chorizo sausage
• tomato
• green chile pepper
• onion
• carrot
• celery
• garlic
• worcestershire sauce
• adobo seasoning
• basil
• cilantro
• long-grain rice
• parsley
• olive oil cooking spray
• poblano pepper
• water
• cheddar cheese
• mozzarella cheese
• pepper jack cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Add tomatoes, onion, carrot, celery, garlic, Worcestershire sauce, adobo, basil, and cilantro to the skillet with the chorizo. Simmer for 5 minutes. Add rice and simmer for 5 minutes more. Remove from heat, add fresh parsley, and let rest.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
4. 4 Stuff each poblano pepper half with the chorizo mixture; lay in the baking dish. Add water to the bottom of the dish. Loosely cover with aluminum foil.
5. 5 Bake in the preheated oven until peppers are tender but still firm, about 1 hour. Remove foil and sprinkle peppers with Cheddar, mozzarella, and pepper Jack cheeses.
6. 6 Turn on the broiler; broil peppers until cheese is brown and bubbly, 3 to 4 minutes.

By Donald C

Ingredients

• ✓ chorizo sausage
• tomato soup
• mozzarella cheese
• cheddar cheese
• monterey jack cheese
• water
• long grain rice
• basil
• parsley
• worcestershire sauce
• tomato
• pepper
• salt
• garlic
• onion
• carrot
• celery
• bell pepper

Instructions

1. 1 Bring a large pot of water to boil. Place peppers in boiling water, and cook 5 minutes. Remove, and set aside to cool.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 In a large skillet, cook chorizo until almost brown. Drain fat. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5 minutes. Season with salt and pepper. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice, and water. Cover, and simmer until rice is cooked, about 15 minutes. Remove from heat, and mix in Monterey Jack, Cheddar, and Mozzarella cheeses.
4. 4 Place peppers upright on a baking sheet. Stuff each pepper with the chorizo mixture. Sprinkle extra cheese on top.
5. 5 In a small bowl, combine tomato soup with just enough water to give the soup the consistency of gravy. Pour generously over peppers. Cover with foil.
6. 6 Bake in preheated oven about 30 minutes.

By MALAPSO

Ingredients

• ✓ chorizo sausage
• cilantro
• hot sauce
• corn
• yellow bell pepper
• red bell pepper
• green bell pepper
• black pepper
• salt
• lime juice
• red kidney bean
• pinto bean
• black bean
• chili powder
• cumin
• garlic
• onion
• olive oil
• ground beef
• tomato

Instructions

1. 1 Pour tomatoes into a large stockpot and heat over medium heat.
2. 2 Meanwhile, cook and stir ground beef in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
3. 3 Cook and stir chorizo in the skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
4. 4 Add oil to the skillet and heat over medium-high heat. Add onions and garlic; sauté until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 more minutes. Transfer onions to the stockpot.
5. 5 Stir beans into the stockpot, then add lime juice, salt, and black pepper.
6. 6 Heat the skillet again over medium-high heat. Add bell peppers and lightly sauté for about 5 minutes. Add to the stockpot.
7. 7 Add corn to the stockpot and season with hot sauce, salt, and black pepper. Simmer for 30 minutes, then sprinkle cilantro on top and serve.

By Marla L

Ingredients

• ✓ chorizo sausage
• egg
• corn tortilla

Instructions

1. 1 Cook and stir chorizo sausage in a skillet over medium-high heat until browned and cooked through, about 5 minutes.
2. 2 Stir in eggs; cook and stir until set and scrambled with chorizo, 3 to 5 minutes.
3. 3 Warm corn tortillas on an electric skillet until heated through, about 2 minutes.
4. 4 Place egg and chorizo mixture in warm tortillas.

By MARNIKINS

Ingredients

• ✓ chorizo sausage
• onion
• egg
• pepper jack cheese
• cilantro

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 6-cup muffin tin with baking spray with flour (such as Pam®).
2. 2 Heat a skillet over medium heat. Add chorizo and onion; pan fry about 10 minutes.
3. 3 Beat eggs in a bowl with a splash of water. Add shredded pepper Jack cheese and cilantro to egg mixture.
4. 4 Pour egg mixture into prepared muffin tin, filling each cup half-full. Spoon chorizo mixture evenly into cups.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 30 minutes.

By Melissa Craven

Ingredients

• ✓ chorizo sausage
• pizza crust
• nacho cheese sauce
• hash brown potato
• egg
• salsa
• taco seasoning mix
• butter
• mexican cheese blend

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until cooked through, 5 to 7 minutes; drain and discard grease.
3. 3 Spread pizza crust dough onto the prepared baking sheet; top with a layer of nacho cheese sauce. Layer hash brown potatoes evenly over the nacho cheese layer. Sprinkle chorizo over potatoes.
4. 4 Beat eggs, salsa, and taco seasoning together in a bowl using a whisk until smooth.
5. 5 Melt butter in a skillet over medium heat; cook and stir egg mixture until eggs are set and scrambled, 5 to 7 minutes. Transfer scrambled eggs to a plate; allow to cool until easily handled. Sprinkle scrambled eggs over chorizo layer and top with Mexican cheese blend.
6. 6 Bake in the preheated oven until crust is golden brown and cheese is melted and bubbling, 15 to 20 minutes.

By Laura Burger Pozdol

Ingredients

• ✓ chorizo sausage
• olive oil
• onion
• garlic
• white wine
• littleneck clam
• parsley
• butter

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add onions; cook and stir until onions start to turn translucent, 3 to 4 minutes. Add chorizo; cook and stir to render some fat, about 3 minutes. Add garlic and cook until fragrant, about 1 minute.
2. 2 Pour in wine, increase the heat to high, and bring liquid to a boil. Immediately add clams and distribute evenly. Cover and cook until clams open, about 7 minutes, shaking the pot occasionally by holding the pot handles with potholders or a kitchen towel. It's best not to open the lid and stir.
3. 3 When clams have opened, remove from the heat. Stir in parsley and butter.
4. 4 Serve clams and liquid in heated bowls.

By John Mitzewich