Type what you have

Ingredients

• ✓ chorizo
• clam
• onion
• tomato
• white wine
• olive oil

Instructions

1. 1 Wash clams well in a sink of cold water. Discard any clams that are already opened.
2. 2 In a large stockpot with a tightly fitting lid, place the cleaned clams. Add sausage, onion, tomatoes, and wine. Cover and set over high heat. Steam until all clams open up. Be sure to shake the pot often to insure even heat.
3. 3 Drizzle olive oil over cooked clams. Evenly divide all the ingredients among warm soup plates. Divide the broth among side cups for dipping.

By Star Pooley

Ingredients

• ✓ chorizo
• cooking spray
• bacon
• potato nugget
• celery
• water
• egg
• garlic base

Instructions

1. 1 Preheat the oven to 370 degrees F (190 degrees C). Allow to preheat for 2 minutes. Spray a 7-inch springform pan with cooking spray.
2. 2 Place Tater Tots® into the air fryer basket and bake for 15 minutes, shaking basket halfway.
3. 3 Meanwhile, cook bacon pieces in a small skillet over medium-high heat until crisp, about 5 minutes. Add chorizo and celery slices. Saute for about 3 minutes. Drain excess grease.
4. 4 Transfer Tater Tots® to a bowl and pour bacon-chorizo mixture on top. Mix in water, egg, and garlic base; stir to thoroughly coat. Fill into prepared springform pan.
5. 5 Reduce temperature of air fryer to 320 degrees F (160 degrees C). Add springform pan to the air fryer and cook for 7 minutes until dressing is cooked through. If dressing doesn't look done, cook an additional 3 minutes.

By thedailygourmet

Ingredients

• ✓ chorizo
• cooking spray
• ground beef
• parmesan cheese
• bread crumb
• egg
• garlic
• barbecue sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a large glass baking dish with cooking spray.
2. 2 Mix ground beef, chorizo, Parmesan cheese, bread crumbs, egg, and garlic together until well combined.
3. 3 Form mixture into about 36 meatballs. Place meatballs in rows the prepared baking dish. Drizzle barbecue sauce over each meatball until a small puddle forms at the base.
4. 4 Bake, uncovered, in the preheated oven until an instant-read thermometer inserted into the centers reads at least 160 degrees F (71 degrees C), 18 to 22 minutes.

By Gregory

Ingredients

• ✓ chorizo
• olive oil
• onion
• garlic
• ham
• potato
• turnip
• chicken stock
• cannellini bean
• turnip green

Instructions

1. 1 Heat oil in a stockpot over medium heat. Add onion and sauté until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes.
2. 2 Stir in chorizo and ham; cook and stir until lightly browned, 3 to 4 minutes. Add potatoes and turnips, then pour in stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer until potatoes and turnips are tender, about 20 minutes.
3. 3 Increase the heat to medium and stir in beans and greens; cook until greens are tender, at least 3 minutes.

By JMCCURTAIN

Ingredients

• ✓ chorizo
• chicken breast
• olive oil
• sherry vinegar
• oregano
• cayenne pepper
• salt
• black pepper
• red onion
• red bell pepper
• bamboo skewer
• metal skewer

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Place chicken and chorizo in a large bowl. Add olive oil, sherry vinegar, oregano, cayenne pepper, salt, and black pepper; stir until chicken and chorizo are completely coated.
3. 3 Thread chicken, chorizo, red onion, and bell pepper evenly onto 4 skewers, making sure that each piece chicken touches 1 piece chorizo. Place threaded skewers on a plate, cover with plastic wrap, and refrigerate until cold, 15 to 30 minutes.
4. 4 Cook on the preheated grill, turning occasionally, until chicken is cooked through, about 10 minutes.

By John Mitzewich

Ingredients

• ✓ chorizo
• brie cheese
• goat cheese
• blue cheese
• havarti cheese
• colby jack cheese
• white cheddar
• spicy salami
• sardine
• salmon
• salami
• green olive
• black olive
• green grape
• bell pepper
• kiwi

Instructions

1. 1 Clean and prepare all fruits and vegetables.
2. 2 Set out a large round or square wooden board. Start in the center and arrange cheese, meats, vegetables, and fruits in a decorative pattern.

By CookingWithShelia

Ingredients

• ✓ chorizo
• mozzarella cheese
• cream cheese
• almond flour
• salt
• oregano
• garlic powder
• black pepper
• egg
• cooking spray
• mozzarella cheese
• salsa
• onion
• cilantro

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place 1 1/2 cups mozzarella cheese and cream cheese in a microwave-safe bowl and heat until melted, about 1 1/2 minutes. Stir well. Add almond flour, salt, oregano, garlic powder, and black pepper. Use your hands to combine dough. Once combined, add beaten egg and stir until well incorporated.
3. 3 Spray 2 large pieces of parchment paper with non-stick spray. Place dough on one piece of parchment paper and cover with the second piece. Using your hands or a rolling pin, flatten pizza dough to a 10-inch round. Remove top parchment paper and place bottom piece of parchment paper with flattened pizza dough onto a baking sheet. Pierce all of the pizza dough with a fork to prevent the dough from rising.
4. 4 Bake in the preheated oven until bottom starts to brown, 12 to 17 minutes.
5. 5 Meanwhile place chorizo in a microwave-safe bowl and cover with a paper towel. Microwave in three 1-minute increments, uncovering and stirring meat well after each.
6. 6 Remove pizza crust from oven and top with 1/2 cup mozzarella cheese, chorizo, salsa, and onion. Bake until cheese is melted, 4 to 6 minutes more. Garnish with cilantro leaves.

By Yoly

Ingredients

• ✓ chorizo
• onion
• green bell pepper
• green chile
• garlic
• chili bean
• tomato
• green chile
• sweet potato
• tomato paste
• chili powder
• cinnamon
• clove
• bay leaf
• salt
• black pepper
• water

Instructions

1. 1 Heat a large skillet over medium-high heat. Saute chorizo, onion, and bell pepper until chorizo is mostly browned and vegetables soften, about 10 minutes. Add green chiles and garlic; saute for 3 to 5 minutes more.
2. 2 Transfer sauteed mixture to a slow cooker. Add chili beans, diced tomatoes, sweet potato, tomato paste, chili powder, cinnamon, cloves, bay leaf, salt, and pepper. Mix well. Add water until chili is at your desired consistency.
3. 3 Cook on High for at least 4 hours. Serve in deep bowls.

By Hollie Penuel

Ingredients

• ✓ chorizo
• shrimp
• white rice
• green bell pepper
• tomato
• chicken stock
• cayenne pepper
• thyme
• ham
• all-purpose flour
• garlic
• onion
• bacon
• chicken breast
• black pepper
• onion
• paprika
• cayenne pepper
• thyme
• soy sauce

Instructions

1. 1 Chicken Marinade: In a large, shallow glass baking dish, mix together soy sauce, 4 tablespoons dried thyme, 1 teaspoon cayenne pepper, 2 tablespoons paprika, 2 chopped onions and 2 tablespoons black pepper. Place the chicken in the marinade. Refrigerate for at least 3 hours.
2. 2 Saute bacon in a Dutch oven over medium heat until brown. Add the onion and garlic. Continue to cook 5 minutes. Mix in flour and sausage. Cook 5 minutes more; stirring frequently. Add the ham, thyme, cayenne, chicken stock, tomatoes, reserved juice and green peppers and bring to boil. Stir in rice and cover. Cook for 25 minutes. Remove from heat and cool completely and refrigerate.
3. 3 Two hours before you intend to serve the jambalaya, discard marinade and bake chicken breasts at 500 degrees F (250 degrees C) for 12 minutes, or until the flesh is firm when pressed with finger. Remove from oven. Cool and slice into bite-size pieces.
4. 4 Reduce oven's temperature to 250 degrees F (120 degrees C). Place covered jambalaya on large baking tray filled with to water. Bake until warm, about 2 hours.
5. 5 Just before serving the jambalaya, boil 5 quarts of water. Add the shrimp and cook for 3 minutes until they are firm to the touch. Drain well. Toss shrimp and chicken with jambalaya mixture and serve.

By Christine L

Ingredients

• ✓ chorizo
• cotija cheese
• heavy cream
• hot sauce
• worcestershire sauce
• vegetable broth
• cherry tomato
• garlic
• jalapeno pepper
• red bell pepper
• onion
• butter
• mexican cheese blend
• grit
• black pepper
• salt
• water
• milk
• chipotle chili powder
• thyme
• oregano
• onion powder
• black pepper
• garlic powder
• salt
• paprika
• all-purpose flour
• bread crumb
• cooking spray
• chicken breast
• hot sauce
• buttermilk

Instructions

1. 1 Pour buttermilk and hot sauce into a large bowl or zip-top bag; mix well. Add chicken and marinate for 4 hours to overnight.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Place a wire rack on top of a baking sheet and spray with cooking spray.
3. 3 Combine bread crumbs, flour, paprika, salt, garlic powder, black pepper, onion powder, oregano, thyme, and chili powder in a bowl. Remove chicken from marinade and dredge in crumb mixture. Place coated chicken onto the prepared wire rack.
4. 4 Bake in the preheated oven until no longer pink in the centers and juices run clear, about 30 minutes.
5. 5 Meanwhile, add milk, water, salt, and pepper to a large saucepan. Bring to a boil over high heat. Reduce heat to low and add grits. Cook, covered, for 20 minutes, stirring every few minutes to prevent clumping. Remove from heat and add Mexican cheese and butter; stir until well incorporated and creamy.
6. 6 While chicken and grits are cooking, cook chorizo, onion, bell pepper, and jalapeno in a large skillet over medium-high heat until meat is browned and vegetables are tender, 5 to 7 minutes. Drain grease from the skillet. Stir in garlic and continue to cook over medium-high heat until fragrant, about 30 seconds.
7. 7 Stir cherry tomatoes, vegetable broth, Worcestershire sauce, and hot sauce into the skillet, reduce heat to low, and let simmer until reduced, stirring as needed, about 15 minutes. Add heavy cream; let simmer and continue to reduce until sauce coats a spoon, about 5 minutes more.
8. 8 Place grits into a bowl, top with chorizo reduction sauce, and top with spicy fried chicken. Garnish with Cotija cheese.

By My Hot Southern Mess

Ingredients

• ✓ chorizo
• butter
• onion
• celery
• garlic
• cilantro
• cornbread
• chicken broth
• cotija cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) and grease a baking dish.
2. 2 Remove casings from the chorizo and cook in a large skillet until crumbly and browned, 7 to 9 minutes. Remove from the skillet, add to a large bowl, and set aside.
3. 3 Melt butter in the same skillet. Add onion and celery and cook until soft, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add cilantro and transfer mixture to the bowl of chorizo. Add cornbread and chicken broth; stir until well incorporated. Transfer to the prepared baking dish.
4. 4 Bake in the preheated oven until thoroughly warmed and stuffing starts to brown, 20 to 25 minutes. Serve garnished with cotija cheese.

By Yoly

Ingredients

• ✓ chorizo
• onion
• potato
• water
• garlic
• flour tortilla

Instructions

1. 1 Combine chorizo and onion in a large skillet over medium heat. Cook and stir until onion is soft, about 5 minutes. Add potatoes, water, and garlic; stir well. Cover and reduce heat to medium-low. Cook, stirring every 10 minutes, until potatoes are tender, about 25 minutes. Remove from heat and spoon into warm tortillas.

By Lumielle

Ingredients

• ✓ chorizo
• chicken breast
• tortilla chip
• corn kernel
• green enchilada sauce
• sour cream
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until crumbly, about 5 minutes. Add chicken; cook and stir until chicken is cooked through and no longer pink in the center, about 10 minutes.
3. 3 Spread 1/2 of the tortilla chips over the bottom of a casserole dish; top chips with chicken mixture. Sprinkle corn evenly over chicken mixture and layer remaining chips on top. Whisk green enchilada sauce and sour cream in a mixing bowl; pour over chips and top with shredded Monterey Jack cheese.
4. 4 Bake chilaquiles in the preheated oven until casserole is bubbly and the chips begin to brown, 15 to 20 minutes.

By CARRIEANN23

Ingredients

• ✓ chorizo
• olive oil
• green bell pepper
• yellow bell pepper
• onion
• tequila
• monterey jack cheese
• white cheddar cheese
• chili powder
• tomato
• cilantro
• kosher salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a 9-inch cast iron skillet over medium heat. Add chorizo; cook, stirring to crumble, until browned and cooked through, about 5 minutes. Transfer to paper towels to drain. Drain any excess fat from the skillet.
3. 3 Without cleaning the skillet, add bell peppers and onion. Cook over medium-high heat, stirring often, until browned and softened, about 5 minutes. Remove skillet from heat and stir in tequila. Continue cooking vegetables, stirring often, until golden brown, about 3 minutes. Using a slotted spoon, transfer vegetables to a bowl.
4. 4 Stir together Monterey Jack and Cheddar cheeses in a bowl; spread 1/3 in the skillet. Add 1/3 of the vegetables, then 1/3 of the chorizo. Repeat with 2 more layers, ending with chorizo. Sprinkle with chili powder.
5. 5 Bake in the preheated oven until cheeses are melted and bubbling, about 8 minutes. Remove from the oven and top with tomatoes, cilantro, and salt. Serve immediately.

By Pioneer Woman

Ingredients

• ✓ chorizo
• cooking spray
• bell pepper
• corn kernel
• ground beef
• spanish rice
• mexican cheese blend
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 375 degrees (190 degrees C). Spray an 8- or 9-inch square baking dish with cooking spray, and set aside. Finely chop pepper tops, and set aside.
2. 2 Heat a large nonstick skillet over medium-high. Cook chorizo and corn until corn begins to turn golden and chorizo begins to brown about 5 minutes. Add ground beef and cook until browned, about 10 minutes.
3. 3 Stir 2 cups water, Knorr® Fiesta Sides™ - Spanish Rice, and chopped pepper tops to the skillet. Cook according to package directions. Stir in 3/4 cup cheese and let stand 2 minutes. Stuff peppers equally with rice mixture and arrange in the prepared baking dish. Add 2 tablespoons water to the baking dish and cover tightly with foil.
4. 4 Bake until peppers are tender, about 45 minutes. Remove and discard the foil. Sprinkle peppers evenly with remaining 1/4 cup cheese. Continue to bake until the cheese melts, about 2 minutes.

By Knorr

Ingredients

• ✓ chorizo
• onion
• garlic
• butter
• all-purpose flour
• milk
• mexican cheese blend
• green chili

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 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.
3. 3 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.
4. 4 Transfer mixture into a shallow baking dish.
5. 5 Bake in the preheated oven until browned, about 25 minutes.

By emmyjay1

Ingredients

• ✓ chorizo
• olive oil
• celery
• onion
• garlic
• ground beef
• tomato sauce
• tomato
• tomato paste
• tomato
• green chile pepper
• chili seasoning mix

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Saute celery, onion, and garlic in hot oil until tender, 5 to 7 minutes.
2. 2 Stir ground beef and chorizo with the vegetable mixture, breaking meat into increasingly smaller chunks as you cook and stir until the meat is completely browned, 7 to 10 minutes.
3. 3 Stir tomato sauce, stewed tomatoes, tomato paste, and diced tomatoes with green chile peppers into the beef mixture, respectively; season with chili seasoning mix. Bring the mixture to a boil, reduce heat to low, and cook chili at a simmer until thickened, about 1 hour and 45 minutes.

By Lindazpr

Ingredients

• ✓ chorizo
• chickpea
• red bell pepper
• green bell pepper
• canola oil
• red potato
• onion
• garlic
• paprika
• salt
• sherry

Instructions

1. 1 Place beans into a large container; add enough cool water to cover by several inches. Soak beans for 8 hours to overnight. Drain and rinse before using.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
3. 3 Cut bell peppers in half lengthwise. Remove and discard stems, seeds, and ribs. Arrange pepper halves, cut-sides down, onto the prepared baking sheet.
4. 4 Roast peppers under the preheated broiler until blackened and blistered, 5 to 8 minutes; transfer to a bowl, seal tightly with plastic wrap, and let steam until skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
5. 5 Heat oil in a large pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes. Add chorizo and continue to cook until hot, 3 to 5 minutes. Stir in sliced peppers, onion, garlic, paprika, and salt; cook, stirring occasionally, until onion is softened, about 10 minutes.
6. 6 Stir in beans, then pour in sherry and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer until beans are tender, 10 to 15 minutes.

By Pete Zaria

Ingredients

• ✓ chorizo
• bacon grease
• onion
• bell pepper
• garlic
• pinto bean
• tomatillo salsa verde
• hatch chile salsa verde
• salt
• green chile pepper
• jack cheese
• jalapeno

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
2. 2 Melt bacon grease in a large skillet over medium heat. Add chorizo, onion, and bell pepper; cook and stir until browned and crumbly, 7 to 8 minutes. Add garlic and cook until fragrant, about 1 minute. Add pinto beans and salsa verde; mash most of the beans. Season with salt.
3. 3 Spread 1/2 of the bean mixture in the bottom of the prepared casserole. Layer with 1/2 of the chile peppers and 1/2 of the cheese. Repeat layers once. Cover with foil.
4. 4 Bake in the preheated oven until thoroughly heated, about 30 minutes. Remove foil and turn on the broiler. Broil until cheese starts to turn golden brown, 2 to 3 minutes.

By Yoly

Ingredients

• ✓ chorizo
• lentil
• chicken bouillon
• water
• bacon
• tomato
• tomatillo
• onion
• garlic
• water
• cilantro
• cumin
• cotija cheese
• sour cream

Instructions

1. 1 Place rinsed lentils into a large pot. Add bouillon cube and pour in enough water to cover by 2 inches. Bring to a simmer, then cook until lentils are just tender, about 20 minutes.
2. 2 Meanwhile, heat a large skillet over medium-high heat. Add chorizo and cook, stirring occasionally, until brown, 10 to 15 minutes. Transfer to a plate.
3. 3 Add bacon to the skillet and lightly fry until cooked but still soft, about 5 minutes. Transfer to a cutting board and chop; leave drippings in the pan.
4. 4 Cook tomato, tomatillo, onion, and garlic in bacon drippings until soft, about 5 minutes. Stir in 1/2 cup water and cilantro; transfer mixture to a blender. Holding the lid of the blender down with a folded kitchen towel, carefully start the blender; use a few quick pulses to get the mixture moving, then leave it on to purée until smooth.
5. 5 Add the puréed vegetables, chorizo, bacon, and cumin to the lentil-broth mixture. Cook and stir over medium heat until hot, about 5 minutes.
6. 6 Ladle soup into bowls. Top with cotija cheese and sour cream.

By Sherbear1

Ingredients

• ✓ chorizo
• lemon
• flat leaf parsley
• mussel
• shrimp
• green pea
• tomato
• squid
• black pepper
• salt
• saffron
• thyme
• white wine
• chicken broth
• arborio rice
• chicken breast
• red bell pepper
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in paella pan over medium heat. Add onion, garlic, and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 ½ cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally.
2. 2 Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in ½ cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary: use up to 2 cups additional stock, 5 cups total. Cook until rice is done.
3. 3 Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes.
4. 4 Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.

By Christine L

Ingredients

• ✓ chorizo
• feta cheese
• cotija cheese
• green chile
• taco seasoning mix
• oregano
• white vinegar
• sugar
• cocoa powder
• water
• hot tomato sauce
• tomato sauce
• all-purpose flour
• vegetable oil
• corn tortilla
• spicy pork sausage
• vegetable oil
• white vinegar
• black olive
• onion

Instructions

1. 1 Put chopped onion and sliced olives in separate small bowls and combine each with 1/4 cup of vinegar. Set aside to marinate. Meanwhile, heat the vegetable oil in a skillet over medium heat. Stir in the chorizo, breaking it apart into crumbles as it cooks, about 10 minutes. Remove the chorizo from the skillet and set aside.
2. 2 Heat 1/4 cup of oil in the skillet and add the tortilla pieces, cooking and stirring over medium-low heat until just beginning to get crisp and golden at the edges, about 10 minutes. Remove skillet from heat and drain the tortillas; pour 1 tablespoon of the oil into a saucepan.
3. 3 Heat the saucepan over medium-low heat until hot but not smoking. Add the flour, and cook and stir until smooth, about 1 minute. Pour in the regular and hot tomato sauces, water, browned chorizo, cocoa powder, sugar, 1 tablespoon of vinegar, oregano, and taco seasoning. Simmer the sauce about 5 minutes to blend the flavors. Stir in diced chiles and tortillas. Simmer about 10 minutes more, stirring occasionally, until tortillas have softened and the mixture is thick.
4. 4 Drain the onion and olives. Spoon a layer of tortilla mixture evenly into a 2 quart baking dish or serving dish, and follow with a layer of about 2 tablespoons marinated onion, then a layer of 2 tablespoons olives, followed by a layer of 1/4 cup cheese. Repeat layers twice more. Serve hot.

By JOLLYROGERS

Ingredients

• ✓ chorizo
• guacamole
• lettuce
• cheddar cheese
• hash brown potato
• butter
• cream cheese
• corn
• tomato
• black bean
• black pepper
• coriander
• salt
• paprika
• cumin
• chili powder
• onion
• ground beef
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a large skillet over medium-high heat. Cook and stir ground beef, chorizo, and onion until meat is browned and crumbly, 5 to 7 minutes. Season with chili powder, cumin, paprika, salt, coriander, and black pepper. Add black beans, tomatoes, and corn; cook and stir until heated through, about 5 minutes. Transfer mixture to a 2-quart baking dish.
3. 3 Combine cream cheese and butter in a microwave-safe bowl; heat on high until melted, about 1 minute. Stir cream cheese mixture until smooth; spread over meat mixture. Layer hash browns over cream cheese mixture and top with Cheddar cheese.
4. 4 Bake in the preheated oven until cheese is melted and potatoes are lightly brown, 30 to 40 minutes. Serve with shredded lettuce and guacamole.

By Cindy Martin

Ingredients

• ✓ chorizo
• apple cider vinegar
• caper
• black olive
• carrot
• pea
• chicken broth
• roasted red pepper
• tomato
• short-grain brown rice
• garlic
• parsley
• red bell pepper
• onion
• chicken thigh
• olive oil
• saffron
• turmeric
• red pepper
• paprika
• salt

Instructions

1. 1 Combine salt, paprika, red pepper, turmeric, and saffron in a small bowl. Set aside.
2. 2 Heat olive oil in a paella pan or large pot over medium heat. Add chicken and chorizo and cook until browned, 5 to 10 minutes. Transfer meat to a platter. Add onion, bell pepper, parsley, and garlic to the pot; cook, stirring occasionally, for 5 minutes. Add rice, tomato, and roasted red peppers; cook until rice begins to brown, about 5 minutes. Add spice mixture and broth, then return chicken and chorizo to the pot, burying them in the paella.
3. 3 Increase the heat to high and bring to a boil, stirring every 10 minutes. Reduce the heat to medium and cook, uncovered, for 50 to 55 minutes. Stir in thawed peas and carrots, olives, capers, and apple cider vinegar; cook until everything is heated through, 3 to 5 more minutes.

By Mariposa

Ingredients

• ✓ chorizo
• olive oil
• cherry tomato
• salt
• black pepper
• egg
• paprika

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Add chorizo; cook until just beginning to crisp, about 2 minutes. Add cherry tomatoes; season with 1 pinch salt. Cook and stir until tomatoes soften and release their juices, about 5 minutes.
2. 2 Beat eggs in a small bowl; season with salt, black pepper, and paprika. Add eggs to the skillet. Reduce heat to medium-low; cook and stir until eggs are set, 3 to 5 minutes.

By Diana Moutsopoulos

Ingredients

• ✓ chorizo
• egg
• whole wheat tortilla
• pepperjack cheese
• salt
• black pepper
• chive

Instructions

1. 1 Beat eggs in a small bowl. Set aside.
2. 2 Combine tortilla slices and chorizo in a skillet over medium heat. Cook, stirring, until tortillas are crisped, 5 minutes.
3. 3 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.

By John Mitzewich

Ingredients

• ✓ chorizo
• sweet potato
• green onion
• olive oil
• garlic powder
• salt
• black pepper
• egg
• butter
• flour tortilla
• salsa
• queso fresco

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Place sweet potatoes and green onions on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to combine and spread out evenly.
3. 3 Roast in the preheated oven until soft, about 25 minutes.
4. 4 Meanwhile, cook chorizo in a medium skillet over medium-high heat, breaking apart with a wooden spoon, 8 to 10 minutes. Drain any excess fat; transfer chorizo to a bowl and set aside to cool. Wipe out the skillet and return it to the stove.
5. 5 Whisk eggs in a medium bowl until smooth. Heat butter in the skillet over medium-high heat. Pour in eggs and scramble until just set, 3 to 5 minutes. Scrape scrambled eggs into a clean bowl and let cool.
6. 6 Line up tortillas in assembly-line fashion. Divide chorizo between 8 tortillas. Top each with a portion of sweet potato-onion mixture, scrambled eggs, 1 tablespoon salsa, and queso fresco. Fold the bottom of each tortilla up over filling, then fold in both sides and roll up burritos.
7. 7 Flip burritos so they are seam-side down. Wrap each individually with aluminum foil and place into a resealable plastic bag.

By France Cevallos

Ingredients

• ✓ chorizo
• egg
• olive oil
• hoagie bun
• lime
• cilantro
• chili powder
• brown sugar
• water
• jalapeno pepper
• orange bell pepper
• yellow bell pepper
• green bell pepper
• cabbage
• coriander
• ground beef
• olive oil
• black pepper
• salt
• cumin
• lime juice
• garlic basil spread
• chipotle chili powder
• green onion
• cilantro
• sour cream
• mayonnaise

Instructions

1. 1 Combine mayonnaise, sour cream, 1/4 cup cilantro, green onions, chipotle chili powder, 1 tablespoon lime juice, garlic basil spread, and cumin in a small bowl. Stir until combined; season with salt and black pepper. Cover and refrigerate for at least 1 hour.
2. 2 Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat; cook and stir chorizo, ground beef, and coriander until meat is browned, about 15 minutes. Drain and discard fat. Season with salt and black pepper.
3. 3 Stir cabbage, green bell pepper, yellow bell pepper, orange bell pepper, jalapeno, and water into chorizo mixture; cook and stir until peppers soften, about 10 minutes. Add brown sugar and chili powder; cook and stir until water is evaporated and sauce is thick, about 10 minutes.
4. 4 Sprinkle 1/4 cup cilantro and juice of 1 lime over the chorizo mixture and remove from heat.
5. 5 Spread each hoagie bun with 1 tablespoon chipotle mayo. Evenly distribute the chorizo mixture among the 4 sandwiches.
6. 6 Heat 1 tablespoon olive oil in a nonstick skillet over medium heat; fry eggs, 2 to 4 at a time if necessary, until whites are set but yolks are still soft, about 2 minutes per side. Place two eggs atop each sandwich.

By Allrecipes

Ingredients

• ✓ chorizo
• oaxaca cheese

Instructions

1. 1 Remove casing from chorizo and place in a deep microwave safe bowl. Cover with paper towels and cook for 4 to 5 minutes, stirring and recovering every 1 minute until fully cooked.
2. 2 In another bowl, place 3/4 cup cheese and microwave until cheese is melted, 1 to 2 minutes. Top with half of the chorizo and the remaining cheese. Microwave again until cheese is melted, 1 to 2 minutes.
3. 3 Top with remaining chorizo and serve immediately.

By Yoly

Ingredients

• ✓ chorizo
• tomato
• pizza dough
• monterey jack cheese
• cotija cheese
• cilantro

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
2. 2 Heat a skillet over medium heat. Add chorizo and cook, gently breaking it up after a couple minutes. Allow it to bubble, stirring infrequently, until most of the bubbles have stopped and sausage is firm. Remove from heat.
3. 3 Place tomatoes into a bowl. Break into smaller pieces with the back of a fork, if desired.
4. 4 Divide dough into 16 small pieces, flattening each into a small circle. Place each circle on prepared baking sheet. Divide tomatoes and then the chorizo among the circles. Top with shredded Monterey Jack and crumbled cotija cheese.
5. 5 Bake in preheated oven until dough is golden brown and cheese has melted, 8 to 15 minutes. Check after 8 minutes to ensure chorizo is not burning.
6. 6 Top with minced cilantro leaves.

By LaDonna Langwell