CHORIZO NACHOS
Provided by Marcela Valladolid
Categories appetizer
Time 25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a large heavy saute pan, cook the chorizo over medium-high heat until crisp, about 6 minutes. Add the onions and cook until translucent, about 4 minutes. Transfer to a paper towel to drain off excess fat.
- In a saucepan, add the wine and lemon juice. Bring slowly to a boil and reduce the heat to medium low. Add the cheese and cornstarch and whisk until the cheese is fully melted.
- Arrange the tortilla chips on a serving platter. Drizzle with the melted cheese mixture. Top with chorizo-onion mixture. Garnish with the cilantro and chives. Serve immediately.
CHORIZO AND MANCHEGO PUFFS
Provided by Anne Burrell
Time 1h10m
Yield about 35 to 40 puffs
Number Of Ingredients 11
Steps:
- For the puffs: Preheat the oven to 350 degrees F.
- Place the water, butter, and salt in a large saucepan. Bring the mixture to a boil and stir until the butter melts. Stir in all the flour at once and stir with a wooden spoon. Stir and cook until a dough forms and pulls away from the sides of the pan, 2 to 3 minutes. The mixture will be in a tight ball and not stick to the sides or bottom of the pan.
- Remove from the heat and transfer the dough to the bowl of a standing mixer and let cool for 3 or 4 minutes. With the mixer on low speed, add the eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all the eggs have been added and the mixture is smooth, turn off the mixer and remove the bowl.
- Spoon half the dough into a pastry bag fitted with a round tip. Don't fill the bag completely. Twist the top of the bag so that the dough will not leak out. (To pipe out the dough, gently squeeze out the amount you want, then release.)
- On a sheet tray lined with parchment paper, squeeze out 1-inch size dough balls, about 2 inches apart. Form more balls on another sheet pan, if needed.
- Place in the oven and bake until they're golden and crispy, 20 to 25 minutes. Remove from the oven and let cool.
- For the filling: In a food processor, pulse the chorizo until finely chopped, but not a paste. No large chunks. Transfer to a bowl, stir in the mascarpone, manchego, pimenton, and chives. Stir until well combined. Taste and add salt, if needed.
- Place the filling in another pastry bag outfitted with a small straight tip. Poke a hole in the side of each puff with the pastry bag tip and gently fill each puff with the filling and serve.
CHORIZO AND MANCHEGO NACHOS
Nachos made with chorizo and manchego. You'll be ruined for life. From: http://www.amazon.com/Ultimate-Nachos-Guacamole-Salsas-Cocktails
Provided by gailanng
Categories One Dish Meal
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet over medium heat, heat the vegetable oil, then add 2 of the diced garlic cloves and the onion.
- When the garlic and onion become translucent, add the chorizo, breaking it up as it browns.
- In a separate bowl, mash the avocados with 1 clove of the garlic, the diced Serrano, lime juice and salt. Set aside.
- Preheat the broiler to 500°F.
- Layer the tortilla chips in a 9 x 13-inch roasting pan.
- Evenly distribute the chorizo over the chips followed by the shredded cheese.
- Add the sliced Serrano peppers on top.
- Place the chips under the broiler and broil for 8 minutes.
- Add the guacamole and serve.
Nutrition Facts : Calories 683.5, Fat 50.5, SaturatedFat 12, Cholesterol 50, Sodium 901.2, Carbohydrate 42.5, Fiber 9.5, Sugar 1.9, Protein 19.6
CHORIZO AND MANCHEGO CHEESE QUESADILLAS
Rumor has it that the second Zaar World Tour is starting soon and I'm quickly trying to post recipes in preparation for the next international eat-a-thon (Hee hee). Not sure if you would consider this more Spanish or Mexican. For those not familiar, Manchego cheese is a golden sheep's milk cheese native to Spain which comes in three forms based on aging. For this recipe, the two younger varieties would work best. Be sure to use a cured (not fresh) chorizo. You can make these using full sized tortillas or on tiny ones for a delicious appetizer. (10/18: I have updated the directions to make this a bit clearer.)
Provided by justcallmetoni
Categories Pork
Time 30m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- To prepare the onions, lightly brush them with the teaspoon of olive oil. Cook on a grill pan or indoor grill for one or two minutes until the onions have started getting a little soft and have a few grill marks. Remove from grill and break slices into rings.
- To prepare the chorizo, place a skillet over medium high heat until hot, not smoking. Add the chorizo and cook about 1 minute on each side. Drain the sausage on a paper towel to remove the excess grease.
- To assemble the quesadilla, start the tortilla that will become the bottom. Top with a tenth of the cheese. Sprinkle with 1/5 of the onions, then the sausage. Cover that with another tenth of the cheese and top with another tortilla.
- Repeat step 3 with the next 8 tortilla to assemble a total of 5 quesadillas.
- To cook the quesadillas, heat a non-stick skillet over medium heat. Brush lightly with some of the tablespoon of olive oil. Place quesadilla in the pan and cook for 2 or three minutes until bottom tortilla is browned and the cheese on bottom has melted and begun to dribble. Flip the quesadilla and continue to cook an additional 2 or three minutes.
- Remove quesadilla to plate, cover with clean cloth and place in oven while preparing the others. Before serving cut in halves or quarters.
Nutrition Facts : Calories 1010.4, Fat 43, SaturatedFat 13, Cholesterol 49.9, Sodium 2151.1, Carbohydrate 120.4, Fiber 7.4, Sugar 5.3, Protein 32.8
MANCHEGO & CHORIZO MELTING BISCUITS
Bake a batch of these moreish manchego and chorizo biscuits to serve as part of a cheeseboard. They make a lovely edible gift at Christmas, too
Provided by Esther Clark
Categories Snack
Time 45m
Yield Makes 30
Number Of Ingredients 6
Steps:
- Put the flour, paprika and fennel seeds in a food processor and blitz with the butter until it resembles fine breadcrumbs. Add the manchego and chopped chorizo and blitz again until a dough forms. Roll into a 4cm log and wrap in baking parchment. Chill in the freezer for 30-40 mins until firm.
- Heat the oven to 180C/160C fan/gas 4. Unwrap the dough and slice into 5mm-thick biscuits. Lay on a lined baking sheet well spaced apart (they will spread in the oven). Bake for 15-20 mins until golden. Leave to cool. Will keep in an airtight container for three days.
Nutrition Facts : Calories 65 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 0.2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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