CHORIZO-PEPPER CORNBREAD
This loaded cornbread is nearly a meal with cheese, chorizo, bell peppers and onion.
Provided by Food Network Kitchen
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
- Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the bell peppers, chorizo, Monterey Jack, onions and cilantro.
- Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into squares or wedges and serve warm or at room temperature.
CHEDDAR AND CHORIZO STRATA
Stratas are a wonderful way to use up bits and pieces of leftovers you have on hand. You can make them meatless or substitute the cheeses and the meats. This dish can be made a day before baking. If you like more heat, use pepper jack cheese. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place 4 cups bread cubes in a single layer in a greased 13x9-in. baking dish. Sprinkle with 1 cup cheese and the spinach. Layer with chorizo and onion; top with remaining bread and cheese., In a large bowl, whisk eggs, milk, garlic salt and mustard. Pour over bread. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, until golden brown and a knife inserted near the center comes out clean, 40-45 minutes. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 370 calories, Fat 22g fat (10g saturated fat), Cholesterol 192mg cholesterol, Sodium 946mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein.
CHEESY CHORIZO EGG CASSEROLE
Try our Cheesy Chorizo Egg Casserole recipe for a family night dinner. With 12 servings, there's plenty Cheesy Chorizo Egg Casserole to go around!
Provided by My Food and Family
Categories Dairy
Time 13h10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Layer half each of the bread cubes, chorizo, VELVEETA and tomatoes in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
- Microwave cream cheese in large microwaveable bowl on HIGH 30 to 40 sec. or until softened; whisk until creamy. Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended. Whisk in eggs. Pour over ingredients in baking dish; cover with foil. Refrigerate overnight.
- Heat oven to 350ºF. Bake casserole (covered) 50 min. or until knife inserted in center comes out clean, uncovering for the last 20 min.
Nutrition Facts : Calories 360, Fat 24 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 210 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 0.5488 g, Sugar 0 g, Protein 18 g
CHORIZO PULL APART BREAD RECIPE BY TASTY
Here's what you need: ground chorizo, butter, smoked paprika, grated manchego cheese, garlic, fresh chives, fresh cilantro, fine sea salt, freshly ground black pepper, prepared pizza dough
Provided by Chris Salicrup
Categories Snacks
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a medium saucepan over medium-high heat, sauté the chorizo until cooked through for about 5 minutes. Use a slotted spoon to transfer the chorizo to a paper towel-lined plate and add the butter to the pan.
- When the butter is melted, turn off the heat and whisk in the paprika.
- In a medium bowl, combine the cheese, garlic, chives, and cilantro. Season with salt and pepper to taste.
- Roll the pizza dough pieces into balls.
- Dip each ball in the chorizo butter and toss in the cheese mixture to coat.
- Lightly grease a 9-inch (23 cm) cast iron skillet and add the balls and chorizo to the pan. Cover with plastic wrap or a kitchen towel and set aside to rise in a warm, draft-free space for 30 to 40 minutes.
- Preheat oven to 375°F (190˚C).
- Bake the bread until golden and bubbling for 30 to 35 minutes.
- Enjoy!
Nutrition Facts : Calories 642 calories, Carbohydrate 35 grams, Fat 42 grams, Fiber 1 gram, Protein 28 grams, Sugar 2 grams
BAKED CHEESE WITH CHORIZO
Provided by Marcela Valladolid
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F. Oil a 3 or 4 cup ovenproof baking dish.
- In a dry medium skillet, saute the chorizo over medium-high heat until almost crisp. Remove the chorizo to a plate. Add the onion and garlic to the pan juices and cook until soft, about 5 minutes. Return the chorizo to the skillet with the onions and garlic and stir to combine.
- Put 1/2 of cheese in the baking dish and sprinkle with 1/2 of the chorizo mixture. Repeat with the remaining cheese and chorizo mixture. Bake until the cheese is bubbling, about 20 minutes. Serve with flour tortillas for soft tacos.
CHORIZO BREAD
Make and share this Chorizo Bread recipe from Food.com.
Provided by Diana Adcock
Categories Quick Breads
Time 1h10m
Yield 1 round loaf
Number Of Ingredients 13
Steps:
- Pre heat oven to 375 degrees.
- In a medium heavy skillet cook chorizo until done and slightly crisp.
- Drain thoroughly.
- In a large bowl stir together flour, cheese, onion, sugar, baking powder, cumin and baking soda.
- In another large bowl beat cream cheese until smooth.
- Stin in milk.
- Add eggs one at a time beating well after each addition.
- Stir in melted butter and chorizo.
- Slowly add the flour mixture until just moist.
- Spoon into a greased cast iron skillet.
- Bake for about 50 minutes.
- Tap the top of bread, and if it sounds hollow it's done.
- Top with cheese and bake for another 5-7 minutes.
- Remove and cool for 10 minutes.
- Turn out onto a rack and cool at least another 15 minutes before slicing.
Nutrition Facts : Calories 5015.5, Fat 315.6, SaturatedFat 172.2, Cholesterol 1276.4, Sodium 7376.4, Carbohydrate 360.2, Fiber 11.4, Sugar 44.2, Protein 182
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- Heat oven to 375°F. In 10-inch nonstick skillet, cook chorizo over medium-high heat 4 to 5 minutes, stirring frequently, until cooked through; drain and cool 5 minutes. In medium bowl, mix chorizo, cream cheese spread and Cheddar cheese.
- Unroll dough on work surface. Press into 12x8-inch rectangle. If using crescent roll dough, firmly press perforations to seal. With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares.
- Divide chorizo mixture evenly on center of each dough square. Bring 4 corners together to overlap slightly in center at top of each bundle. Twist and pinch to seal, leaving small gaps between seams. Place on large ungreased cookie sheet.
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- Heat 1 1/2 tablespoons oil in large skillet over medium heat. Add onions; sauté until deep golden brown, stirring often and adjusting heat as needed to prevent burning, 25 to 30 minutes. Sprinkle with salt and pepper.
- Meanwhile, heat remaining 1 tablespoon oil in medium skillet over medium heat. Add leeks; sauté 3 to 4 minutes. Add 3/4 cup water; cover and cook until leeks are tender, stirring often and adding more water by tablespoonfuls to moisten as needed, 10 to 15 minutes. Add wine; cook uncovered until leeks are very soft, about 5 minutes longer. Sprinkle with salt and pepper. Combine onions and leeks in small bowl.
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- Prepare the Dough: Place 2 1/2 cups of the flour in the bowl of an electric mixer fitted with a dough hook. Add warm milk, warm water, olive oil, salt, beaten egg, and yeast; beat on medium-low speed, gradually adding up to 1/2 cup more flour as needed, until dough begins to pull away from sides of bowl, about 4 minutes. Increase speed to medium, and beat until dough is smooth and elastic, about 2 minutes. (Dough will be sticky.) Transfer to a lightly greased bowl; turn to grease top, and cover loosely with a clean towel. Let rise in a warm place (80°F to 85°F), free from drafts, until doubled in bulk, about 1 hour.
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- Preheat oven to 350°F. Whisk together 1 egg and 2 teaspoons water in a small bowl. Brush dough lightly with egg mixture.
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