Chorizo Bake Recipes

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• 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.
• 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.
• 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.

Steps:

• In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes., Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered 35-40 minutes, or until set and bubbling. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.

Steps:

• Preheat oven to 375ºF (190ºC).
• In skillet, cook sausage over medium heat, stirring often, for about 5 minutes or until golden.
• Meanwhile, in bowl, beat together cream cheese, cornmeal and sugar until smooth.
• Beat in eggs, 1 at a time, beating until smooth after each addition.
• Stir in corn, 1 cup of the cheese, onions, jalapeno pepper, oregano, salt and pepper.
• Pour half of the egg mixture into greased 8-cup (2 L) casserole.
• Cover with three-quarters of the sausage.
• Pour remaining egg mixture over top.
• Sprinkle with remaining sausage and cheese.
• Bake in oven for about 30 minutes or until light golden and set.
• Let cool for 5 minutes.

Steps:

• Preheat oven to 375°F.
• In a skillet, cook sausage with onions over medium heat. Pour off excess oil.
• Meanwhile, in a bowl, beat together cream cheese, cornmeal and sugar until smooth. Beat in eggs, 1 at a time, beating until smooth after each addition. Stir in corn, 1 cup of the cheddar cheese, jalapeño peppers, oregano, salt and pepper.
• Pour half of the egg mixture into greased casserole dish. Cover with 3/4 of the sausage and onion mixture. Pour remaining egg mixture over top. Sprinkle with remaining sausage and cheddar cheese.
• Bake in oven for about 30 minutes or until light golden and set.

Steps:

• Preheat the oven to 350°F.
• Grease a 9-inch glass baking dish.
• In a large bowl combine the hominy, eggs, chorizo, cheese, onion and chilies if desired.
• Pour into the prepared dish.
• Bake for 30 to 35 minutes or until set.
• Let stand for 5 minutes before serving.