CHORIZO AND SWEET POTATO DUMPLINGS WITH PEACH THAI CHILI SAUCE
This is the first recipe I made up all on my own with inspiration from a sweet potato dumpling appetizer I had at a nearby restaurant.
Provided by Brittany Stephens
Categories Main Dish Recipes Dumpling Recipes
Time 1h25m
Yield 10
Number Of Ingredients 9
Steps:
- 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.
- 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.
- Drain sweet potatoes, mash, and let cool until safe to handle, 10 to 15 minutes.
- 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.
- 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.
- Combine peach jam, Thai chili sauce, and cilantro to make the dipping sauce.
- 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.
Nutrition Facts : Calories 541.4 calories, Carbohydrate 70.7 g, Cholesterol 49.9 mg, Fat 21 g, Fiber 3.2 g, Protein 17.6 g, SaturatedFat 8 g, Sodium 1153.2 mg, Sugar 30.7 g
CHORIZO BREAKFAST BOWLS
An easy to put together chorizo breakfast bowl with a south-of-the-border flavor.
Provided by My Hot Southern Mess
Categories 100+ Breakfast and Brunch Recipes
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Combine tomatoes, onion, cilantro, jalapeno, lime juice, minced garlic, and garlic salt in a bowl; stir to combine. Transfer 1/2 cup pico de gallo to a second bowl and stir in black beans. Cover both bowls and set in the refrigerator.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sweet potatoes and season with salt and pepper. Cook and stir until browned and crispy, 15 to 20 minutes.
- Meanwhile, cook and stir chorizo in a second skillet over medium heat until browned and cooked through, about 10 minutes.
- Distribute cooked chorizo, sweet potatoes, black bean mixture, and avocado amongst 4 bowls. Sprinkle with Cojita cheese.
- Heat a nonstick skillet over medium heat. Add remaining 1 tablespoon olive oil. Crack eggs into the pan and cook until outer edges become opaque, about 1 minute. Cover the skillet and reduce heat to low. Cook until whites are set and yolks are set to your desired firmness, 4 to 6 minutes.
- Place an egg on top of each bowl. Serve with more pico de gallo and hot sauce.
Nutrition Facts : Calories 1091.8 calories, Carbohydrate 77 g, Cholesterol 291.8 mg, Fat 73.3 g, Fiber 28.1 g, Protein 40.2 g, SaturatedFat 9 g, Sodium 1705.2 mg, Sugar 12.8 g
CHORIZO BREAKFAST BURRITOS
A yummy breakfast burrito using chorizo sausage, great for when you're craving greasy breakfast food (i.e. - when you're hung-over)!
Provided by BARB75
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Generously coat a large frying pan with cooking spray. Cook and stir chorizo over medium high heat until well browned and crumbled. Add onion and chile pepper, and continue cooking until onion is tender.
- Beat eggs in a bowl, and add to chorizo mixture. Reduce heat to medium-low, and continue cooking and stirring until eggs are scrambled and no longer runny.
- Warm flour tortillas in the microwave for 30 seconds. Spoon mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito, and enjoy!
Nutrition Facts : Calories 822.2 calories, Carbohydrate 43 g, Cholesterol 243.1 mg, Fat 53.7 g, Fiber 2.8 g, Protein 39.5 g, SaturatedFat 21.4 g, Sodium 1759.7 mg, Sugar 3.9 g
CHORIZO BREAKFAST DUMPLINGS
This recipe came about because I wanted to combine things I had made previously into a simple dish. Refer to my chorizo and corn salsa recipes for those components.
Provided by Late Night Gourmet
Categories Breakfast
Time 50m
Yield 32 serving(s)
Number Of Ingredients 5
Steps:
- Cook chorizo until just barely done: the sausage will continue to cook when the dumplings are steamed. Remove the sausage and place on a paper towel to soak up the grease, but save the drippings in the pan.
- Cook egg whites, salsa, and cheese in a the pan coated with cooking spray until egg whites turn opaque, about one minuite. Add the chorizo to the pan and stir until everything is combined, then remove from pan and allow to cool.
- Lay a few wonton wrappers out on a plate or cutting board and brush the perimeter of each with water. Put about one teaspoon of the mixture from step 2 in the middle of each wrapper. Fold over one corner to meet the opposite corner, creating a triangle shape. Fold in all the points of the triangle toward the middle to form the dumpling. Repeat until you have enough dumplings to fill a steamer without letting any dumplings touch.
- If using a standard steamer, place a sheet of parchment paper over the holes in the steamer and wet with water to stick. Fill the steamer with dumplings, ensuring none touch. Steam for about 10 minutes.
- While the first batch of dumplings are steaming, form the remaining dumplings.
- When the first batch of dumplings are done steaming, reheat the pan with the drippings to medium heat. Cook dumplings in the pan to crisp both sides, 1-2 minutes per side.
- Repeat steps 4-6 until all dumplings are steamed and pan cooked.
- Serve with sour cream or eat in your car on the way to work (which I did when I first made these).
Nutrition Facts : Calories 59.3, Fat 3.4, SaturatedFat 1.4, Cholesterol 8.7, Sodium 145.2, Carbohydrate 3.7, Fiber 0.1, Sugar 0.1, Protein 3.2
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