Type what you have

Ingredients

• ✓ chorizo sausage
• vegetable oil
• onion
• garlic
• pork tenderloin
• black bean
• water
• chicken stock
• bay leaf
• salt
• pepper

Instructions

1. 1 Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add onion and garlic; cook until onion softens and turns translucent, 3 to 5 minutes. Transfer onion to a saucepan. Pour remaining 1 tablespoon vegetable oil into the skillet; place over medium-high heat. Add cubed pork; cook until well browned.
2. 2 Meanwhile, add ¾ black beans and water to a blender; pulse until finely chopped, but not quite smooth. Transfer bean purée to the saucepan; stir in remaining whole black beans, pork cubes, chorizo, chicken stock, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season with salt and black pepper before serving.

By MICHELLE0011

Ingredients

• ✓ chorizo sausage
• canola oil
• ham
• onion
• garlic
• sweet potato
• red bell pepper
• tomato
• green chile pepper
• water
• black bean
• mango
• cilantro
• salt

Instructions

1. 1 Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
2. 2 Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.

By CRVGRL

Ingredients

• ✓ chorizo sausage
• beef eye of round roast
• garlic
• oregano
• paprika
• salt
• black pepper
• orange juice
• lime juice
• lemon juice
• olive oil
• onion
• beef broth
• sherry
• bay leaf
• potato

Instructions

1. 1 Lay roast flat on your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in roast by inserting the knife all the way through the center of the roast, beginning on the flat side. Rotate the blade 90 degrees and insert the knife in the same spot, creating a cross shape that extends through the roast. Stuff chorizo pieces into pocket. Pierce roast all over using the same knife; transfer to a glass or ceramic bowl.
2. 2 Mash garlic and oregano with a mortar and pestle until a paste forms; rub all over roast, then season with paprika, salt, and pepper. Pour orange juice, lime juice, and lemon juice over roast. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours, or overnight. Remove roast from marinade; shake off excess. Reserve marinade.
3. 3 Heat oil in a large Dutch oven over medium heat. Brown roast on all sides, about 10 minutes; transfer to a platter, and set aside. Add onions; cook and stir until softened and translucent, about 5 minutes. Return roast to the Dutch oven. Add beef broth, sherry, reserved marinade, and bay leaves. Increase heat to medium-high, bring to a boil, then cover and reduce heat to low; simmer 2 hours.
4. 4 Add potatoes to the Dutch oven, cover, and continue to simmer until potatoes are tender and easily pierced with a fork, about 30 minutes more, adding additional beef broth as needed.
5. 5 Transfer roast to a platter; cover with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Slice roast into 1/2-inch-thick slices; arrange potatoes on the platter. Pour sauce over roast and potatoes to serve.

By Viper725

Ingredients

• ✓ chorizo sausage
• red pepper flakes
• black pepper
• salt
• sugar
• cumin
• red wine vinegar
• paprika
• bay leaf
• picante sauce
• chicken stock
• black bean
• garlic
• bell pepper
• onion
• celery
• carrot
• olive oil
• rice
• water

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Heat oil in a large pot over medium-high heat. Add carrots, celery, onion, bell pepper, and garlic; cook until tender, about 5 minutes.
3. 3 Add black beans and liquid from can, chorizo, chicken stock, picante sauce, bay leaves, paprika, vinegar, cumin, sugar, salt, black pepper, and pepper flakes; bring to a boil. Reduce heat to medium-low, cover, and simmer until beans are soft, about 30 minutes.
4. 4 Uncover the pan; continue cooking until mixture reaches desired consistency, about 20 minutes more. Discard bay leaves, taste, adjust seasoning.

By Fancy Nancy

Ingredients

• ✓ chorizo sausage
• lime juice
• almond
• caper
• apple cider vinegar
• green olive
• raisin
• sugar
• beef stock
• tomato
• cinnamon
• cayenne pepper
• paprika
• oregano
• chili powder
• cumin
• garlic
• red bell pepper
• onion
• ground beef
• olive oil

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add ground beef and sausage; cook and stir until browned and crumbly, about 10 minutes. Drain some grease.
2. 2 Add onion and bell pepper; cook and stir until soft, about 5 minutes. Stir in garlic, cumin, chili powder, oregano, paprika, cayenne pepper, and cinnamon; cook until fragrant, about 1 minute. Add tomatoes, stock, and sugar; stir to combine. Reduce the heat to low, cover, and simmer for 20 to 30 minutes.
3. 3 Add raisins, olives, vinegar, and capers to the skillet; simmer, uncovered, for 5 minutes. Stir in almonds and lime juice, and cook until warm, 2 to 3 minutes.

By devilsdancefloor

Ingredients

• ✓ chorizo sausage
• kitchen twine
• corn husk
• salt
• white vinegar
• white sugar
• masa harina
• corn
• green olive
• green bell pepper
• onion
• black pepper
• oregano
• cumin
• bay leaf
• beef bouillon
• tomato paste
• garlic
• water
• white wine
• pork rib
• olive oil

Instructions

1. 1 Heat 2 tablespoons olive oil in large saucepan or Dutch oven over medium-high heat. Cook and stir pork in hot oil until lightly browned, 5 to 7 minutes.
2. 2 Pour 1/2 cup white wine into saucepan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
3. 3 Stir 2 cups water, 5 cloves garlic, 1 tablespoon tomato paste, 1 beef bouillon cube, bay leaves, cumin, oregano, and black pepper to pork mixture. Bring mixture to a boil, reduce heat to low, partially cover the saucepan with a lid, and simmer until pork is very tender, 1 to 2 hours. Transfer pork to a bowl and reserve cooking liquid.
4. 4 Heat remaining olive oil in a deep pot over medium-high heat. Cook and stir chorizo and cooked pork in hot oil until lightly browned, 3 to 5 minutes.
5. 5 Stir onion, green pepper, and remaining minced garlic into chorizo mixture; saute until vegetables soften and onion is translucent, about 5 minutes. Add remaining white wine, olives, 1 tablespoon tomato paste, and remaining bouillon cube; cook, stirring frequently, until flavors combine, about 5 minutes more.
6. 6 Pulse corn and 1 1/2 cups reserved pork broth together in a blender or food processor until mixture has a thick and chunky consistency. Stir corn mixture into pork-chorizo mixture.
7. 7 Reduce heat to medium and stir masa harina, sugar, vinegar, and salt into pork mixture; cook, stirring occasionally, until mixture has a hearty cornmeal porridge-consistency. Season with salt and remove from heat.
8. 8 Make a pocket out of one corn husk and fill 3/4 full with pork mixture, leaving a top flap. Wrap another husk around the filled pocket. Fold top flap over the pocket. Tie twine length- and width-wise around the tamale several times so that packet is secure, but has room for filling to expand during cooking. Repeat with remaining husks and filling.
9. 9 Fill a pot with 2-inches of water; bring to a simmer. Place tamales upright in simmering water, cover the pot, and cook, adding water as necessary, until filling is hot and set, about 40 minutes. Cool tamales until completely set, at least 3 hours.

By mirelys

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
• 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
• 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
• 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
• 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

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
• 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
• yukon gold potato
• vegetable oil
• onion
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly soft, 5 to 6 minutes. Drain.
2. 2 Cook chorizo in a large skillet over medium-high heat, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon grease in the skillet. Add oil if necessary to make up 1 tablespoon.
3. 3 Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and sauté until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.

By France Cevallos

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
• bacon drippings
• potato
• onion
• serrano pepper
• salt
• black pepper

Instructions

1. 1 Cook chorizo in a large skillet over medium-high heat until turns dark red, 6 to 8 minutes, stirring frequently. Transfer chorizo to a bowl; set aside.
2. 2 Melt bacon grease in the same skillet over medium to medium-high heat. Add potatoes; cook and stir for 10 minutes. Add onion and serrano; cook and stir until potatoes are fork-tender, onion is translucent, and serrano is soft, 2 to 6 minutes more. Return chorizo to the skillet; stir until heated through. Season with salt and black pepper.

By Yoly

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
• mushroom
• onion
• tomato
• chicken broth
• tomato paste
• bread
• butter
• baking soda
• egg
• queso fresco
• mexican crema
• crema fresca

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir chorizo with mushrooms and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard fat.
2. 2 Combine diced tomatoes, chicken broth, and tomato paste in a Dutch oven over medium heat. Bring to a simmer and stir in the chorizo mixture and most of the crema, reserving a small amount to drizzle on top later. Cover and let simmer, stirring occasionally, until stew is the texture of a thick chili, at least 30 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Lightly butter both sides of the bread slices and place on a baking sheet.
5. 5 Toast in the preheated oven, turning bread halfway, for 10 minutes.
6. 6 Fill a pot with water and add baking soda. Bring to a boil. Add eggs and boil for exactly 5 minutes and 45 seconds. Remove eggs and immediately place into an ice water bath to stop the cooking process. Remove shells.
7. 7 Place eggs into the chorizo stew to re-warm them. Top with queso fresco and drizzle with the remaining crema. Serve in bowls with pieces of toasted bread.

By Cynthadeltorro

Ingredients

• ✓ chorizo sausage
• baby red potato
• carrot
• olive oil
• salt
• black pepper
• garlic powder
• paprika
• red onion
• asparagus

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place potatoes and carrots on a baking sheet. Season with 2 tablespoons olive oil, salt, black pepper, garlic powder, and smoked paprika; toss until well coated. Place chorizo sausages on top.
3. 3 Bake in the preheated oven until sausages are golden, about 15 minutes.
4. 4 Remove sausages and slice in rounds. Add red onion and asparagus; place sausage slices on the sheet pan. Drizzle with remaining olive oil; toss to coat.
5. 5 Bake in the preheated oven until vegetables are golden and roasted, about 15 minutes more.

By Fioa

Ingredients

• ✓ chorizo sausage
• onion
• vegetable oil
• hash brown potato
• seasoning salt
• tomato
• avocado
• cilantro

Instructions

1. 1 Heat a skillet over medium-high heat. Cook and stir chorizo in the hot skillet until brown and crumbly, about 3 minutes. Add onion and cook, stirring frequently, until onion is translucent, about 3 minutes. Transfer chorizo-onion mixture to a plate.
2. 2 Pour oil into the same skillet over medium-high heat. Add frozen potatoes and seasoning salt; toss to coat potatoes in oil, then cook, stirring occasionally, until potatoes are browned and crispy, about 10 minutes.
3. 3 Add diced tomatoes and chorizo-onion mixture to the skillet; stir gently to mix evenly. Cook for 4 minutes, stirring once halfway. Serve topped with avocado and cilantro.

By Ramona Cruz-Peters

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
• cooking spray
• red onion
• green chile pepper
• egg
• flour tortilla
• cheddar cheese

Instructions

1. 1 Generously coat a large frying pan with cooking spray. Cook and stir chorizo in the prepared pan over medium-high heat until well browned and crumbled. Add onion and chile pepper; continue cooking, stirring occasionally, until onion is tender.
2. 2 Beat eggs in a medium bowl and add to chorizo mixture. Reduce heat to medium-low; continue cooking and stirring until eggs are scrambled and no longer runny.
3. 3 Warm flour tortillas in the microwave for 30 seconds. Spoon chorizo-egg mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito.

By BARB75

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
• 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
• hash brown
• egg
• onion
• flour
• salt
• olive oil
• onion
• garlic
• milk
• cilantro
• cumin
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch pie pan.
2. 2 Combine hash browns, 1 egg, minced onion, flour, and salt in a bowl. Pour into the prepared pie pan and smooth down to form a crust.
3. 3 Bake in the preheated oven for 30 minutes. Brush the crust with olive oil and continue to bake until golden and set, about 10 minutes more. Remove from the oven and reduce temperature to 350 degrees F (175 degrees C).
4. 4 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Add chopped onion and garlic and saute for another 3 minutes. Remove any extra grease from the pan if desired.
5. 5 Beat remaining eggs and milk together in a bowl until smooth; add cilantro and cumin.
6. 6 Spread half of the Monterey Jack cheese onto the potato crust. Spoon chorizo mixture over and top with remaining Monterey Jack cheese. Pour egg mixture over the top.
7. 7 Bake in the preheated oven until eggs are set and the top of the pie is slightly browned, 35 to 40 minutes. Serve warm.

By Dana

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