Type what you have

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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ chorizo sausage
• chipotle pepper
• adobo sauce
• corn tortilla
• onion
• cilantro

Instructions

1. 1 Combine crumbled chorizo and chipotle peppers in adobo sauce in a bowl.
2. 2 Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer to a plate, reserving grease in the skillet.
3. 3 Heat tortillas in reserved grease in the skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas for each taco, then fill with chorizo, onion, and cilantro.

By evostoplight

Ingredients

• ✓ chorizo sausage
• bacon
• bacon drippings
• onion
• ham
• pinto bean
• chipotle pepper
• garlic

Instructions

1. 1 Fry bacon strips in a large skillet over medium heat until crisp. With a slotted spoon, remove bacon to paper towels. Reserve 1/2 cup bacon drippings.
2. 2 Place drippings in a large pot, and warm over medium heat. Fry onions until light brown. Stir in ham and chorizo. Reserve 1 cup of beans, and add the rest to the pot, along with the chipotle and garlic.
3. 3 Mash the reserved beans, then add to the pot. Simmer beans until thick and soupy, about 30 minutes. (If the beans become too dry, stir in water). Remove chipotle and garlic, and serve.

By PBOTHWELL

Ingredients

• ✓ chorizo sausage
• sweet potato
• cheddar cheese
• cilantro
• wonton wrapper
• peach jam
• sweet thai chili sauce
• cilantro
• vegetable oil

Instructions

1. 1 Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
2. 2 Meanwhile, heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Let cool.
3. 3 Drain sweet potatoes, mash, and let cool until safe to handle, 10 to 15 minutes.
4. 4 Combine mashed sweet potatoes, chorizo, Cheddar cheese, and cilantro to make the filling. Set up a prep area for dumplings, including a tray to cool them on and a bowl of water to fasten them.
5. 5 Place 2 teaspoons of filling onto a wonton wrapper, wet the outside edge, and seal. Place dumpling on the tray. Repeat with remaining filling and wonton wrappers. Refrigerate dumplings for 30 minutes before sealing in a zip-top bag to freeze.
6. 6 Combine peach jam, Thai chili sauce, and cilantro to make the dipping sauce.
7. 7 To cook the dumplings from frozen, first heat oil in a pan over medium- to medium-high heat. Add dumplings and a little water; pan-fry until heated through, 10 to 12 minutes.

By Brittany Stephens

Ingredients

• ✓ chorizo sausage
• penne pasta
• olive oil
• green onion
• cherry tomato
• basil
• balsamic vinegar
• goat cheese

Instructions

1. 1 Add 1 tablespoon salt to a large pot of water; bring to a boil. Add penne and olive oil and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 While the pasta is cooking, chop green onions: Cut green parts diagonally, and cut white parts into thin, round slices. Transfer to a bowl with the cherry tomatoes, basil, and vinegar.
3. 3 Place chorizo in a separate bowl. Chop goat cheese, then crush it and mix it in with the chorizo.
4. 4 Drain pasta and transfer to a large bowl. Add chorizo-goat cheese mixture; stir until cheese is melted and pasta is coated. Then put the vegetables into the pasta and stir to combine.

By Rex

Ingredients

• ✓ chorizo sausage
• green bell pepper
• sweet onion
• tomato paste
• red wine
• water
• garlic

Instructions

1. 1 In a slow cooker, combine the sausage, green pepper, onion, tomato paste, wine, water, and crushed garlic. Stir so that everything is evenly distributed. Cover, and set on Low. Cook for 8 hours. Uncover the pot, and cook an additional 2 hours to allow some of the liquid to evaporate. Serve over rice, or with Portuguese rolls.

By Deanne Orabona

Ingredients

• ✓ chorizo sausage
• brown lentil
• bacon
• olive oil
• onion
• green bell pepper
• garlic
• tomato
• bay leaf
• water
• potato

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook the bacon just until it starts to brown a bit, 5 to 8 minutes. Add the olive oil, onion, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes.
2. 2 Stir in the garlic, tomatoes, sausage, and bay leaf; cook about 4 minutes. Add lentils and water (water should be about an inch deeper than the level of the lentils). Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.
3. 3 Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.

By Vanessa Moore

Ingredients

• ✓ chorizo sausage
• penne pasta
• olive oil
• chicken breast
• red bell pepper
• tomato puree
• cream
• red pepper flakes
• cheddar cheese
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
3. 3 Heat the oil in a large deep skillet over medium-high heat. Add chicken, and cook until firm and lightly browned, about 5 minutes. Stir in the bell pepper and chorizo and cook for 5 minutes until the chorizo is hot and the chicken is no longer pink in the center. Remove from heat.
4. 4 Pour the tomato puree, cream, and red pepper flakes into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes until the sauce has thickened. Add drained pasta and sauce to the skillet containing the chicken and mix well. Spoon the mixture into an oven proof dish. Sprinkle the Cheddar, mozzarella, and Parmesan cheese over the top. Bake 30 minutes, or until the top is golden and bubbly.

By Simon Wraight

Ingredients

• ✓ chorizo sausage
• farfalle pasta
• basil
• pine nut
• garlic
• parmesan cheese
• tomato
• olive oil
• red wine vinegar

Instructions

1. 1 Cook pasta in salted, boiling water until al dente.
2. 2 While the pasta is cooking, brown chorizo over medium heat. Add nuts and brown them also; do not burn! Add garlic, and remove from heat.
3. 3 Drain pasta. In a large bowl, toss together pasta, chorizo mixture, basil, cheese, and tomatoes. Whisk together olive oil and vinegar; pour over pasta, and toss. Serve.

By Karyn

Ingredients

• ✓ chorizo sausage
• cilantro
• soy sauce
• green chile
• tomatillo
• cannellini bean
• tomato
• garlic
• thyme
• oregano
• coriander
• cumin
• jalapeno pepper
• celery
• onion
• ground turkey
• olive oil

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add ground turkey and chorizo; cook and stir until crumbly and beginning to brown, about 5 minutes. Stir in onion, celery, and jalapeno; continue to cook and stir until meat is browned and onion is translucent, about 5 minutes more.
2. 2 Stir in cumin, coriander, and oregano followed by thyme and garlic. Add tomatoes, cannellini beans, tomatillos, and green chiles. Stir in soy sauce. Reduce heat and let simmer to combine flavors, 20 to 30 minutes. Add cilantro just before serving.

By BD

Ingredients

• ✓ chorizo sausage
• fabada bean
• lima bean
• salt pork
• water
• saffron
• serrano ham
• morcilla sausage
• blood sausage
• bay leaf

Instructions

1. 1 Cover beans with ample hot water and allow to stand overnight.
2. 2 Fill a Dutch oven 1/2 full with water and bring to a boil over high heat. Add salt pork, and allow to boil for 5 minutes, then remove. Pour out water.
3. 3 Drain water from beans and place them into Dutch oven. Pour in 10 cups of water, then bring to a boil over high heat. Boil for 15 minutes, skimming and discarding the foam that forms on top. Stir in saffron, salt pork, and diced ham; simmer for 5 minutes. Add the chorizo and morcilla sausages, and cook for 5 minutes more. Skim any foam that forms on top.
4. 4 Reduce heat to low, add bay leaf, cover, and simmer until the beans are tender, 2 to 3 hours, adding water if needed to keep beans moist. Allow beans to stand for 20 minutes off of the heat before serving.

By Mary Beth

Ingredients

• ✓ chorizo sausage
• onion
• garlic
• chicken broth
• black bean
• fire-roasted tomato
• zucchini
• corn
• rice
• italian seasoning
• parmesan cheese

Instructions

1. 1 In a Dutch oven over medium heat, brown sausage (10 to 12 minutes).
2. 2 Add onion and garlic. Continue cooking, stirring occasionally, until onion is softened (4 to 5 minutes).
3. 3 Add remaining ingredients except Parmesan cheese.
4. 4 Reduce heat to low; continue cooking 12 to 15 minutes.
5. 5 Scoop into individual bowls and sprinkle with 1 tablespoon Parmesan cheese. Refrigerate leftovers.

By Uncle Ben's

Ingredients

• ✓ chorizo sausage
• lime
• cilantro
• green onion
• shrimp
• firm white fish
• cod fillet
• chipotle chile pepper
• cumin
• salsa verde
• corn
• tomato
• chicken stock
• garlic
• poblano pepper
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
2. 2 Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
3. 3 Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
4. 4 Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.

By Jennifer Baker