Chorizo Guacamole Recipes

Steps:

• Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.
• Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.
• Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.

Steps:

• First, make the pickled onions for the salsa. Mix the vinegar, sugar and 1 /2 tsp flaky sea salt in a bowl, whisking until the sugar and salt have dissolved. Add the onion, mix well and set aside for 20 mins, tossing around in the vinegar every few mins.
• Next, make the beans. Heat the oil in a frying pan, add the onion and cook gently for a few mins until softened. Add the chorizo and cook for 2-3 mins more, stirring until the oils have released into the pan. Add the beans and sizzle for a couple of mins until softened a little. Sprinkle in the paprika, drizzle in the honey, cook for a few more mins, then set aside.
• To make the guacamole, halve two of the avocados and remove the stones. Slide a dessertspoon between the skin and the flesh of each avocado half and scoop the flesh into a bowl. Add the lime zest and half the juice, the coriander, half the soured cream and a pinch of salt. Mash well until you have a smooth guacamole, then cover and chill until ready to serve. Halve the remaining avocado and remove the stone. Cut the flesh in a criss-cross pattern, then scoop out the chunks with a spoon and toss through the remaining lime juice.
• Heat oven to 200C/180C fan/gas 6. In your largest roasting tin or a large ovenproof dish, layer the tortilla chips, chorizo beans, cheese and most of the chilli slices. Bake for 10-15 mins until the cheese has melted and the tortilla chips are toasting at the edges.
• While the nachos cook, finish the salsa. Drain most of the pickling liquid from the onions and add the tomatoes, radishes and toss together. Remove the nachos from the oven and scatter over the salsa. Spoon over the guacamole, then scatter over the chunks of avocado. Loosen the remaining soured cream with 2-3 tsp water until it's runny enough to drizzle over the nachos, and finish with extra chilli if you like it hot. Finally, scatter with the remaining coriander. Serve as soon as possible, with plenty of napkins!

Steps:

• Preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions. Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula. Cut quesadillas into 4 wedges and top with salsa.
• For salsa, combine ingredients in a small bowl and spoon over wedges of quesadilla, as you snack.

Steps:

• For the chorizo jalapeno poppers: Preheat oven to 425 degrees F.
• Gather ingredients. Cut tops off peppers and scoop the seeds out to make popper boats. Finely chop tops. Reserve half the finely chopped peppers for the guacamole.
• Peel and finely chop (can be done by hand or in the food processor) the red onion, garlic and cilantro.
• Place peppers cut-side up in a cast-iron skillet and bake 10 minutes, then remove from oven and cool to handle. Place the bacon in oven at the same time on rack above peppers. Bake until very crisp, about 12 minutes. Cool to handle and chop. Reserve for the BGT.
• Heat a skillet over medium-high to high heat, then add oil and chorizo; brown and crumble, then add onions and garlic and stir 2 to 3 minutes. Remove from heat and cool on tray. Transfer to a bowl and mix with cheeses. Fill peppers and bake 10 minutes more to brown and bubble.
• For the BGT: Seed and chop the tomatoes. Peel and finely chop the onion and grate or finely chop the garlic. Finely chop the cilantro.
• In a bowl combine chopped chiles, onions, garlic, cilantro, salt and lime juice. Halve and pit the avocados and add to bowl; mash guacamole and season with cumin and hot sauce; adjust salt if necessary.
• Arrange the guacamole in serving dish and top with bands of chopped bacon, scallions and tomato. Garnish with pickled peppers and cilantro. Surround the BGT with chips.
• Transfer poppers to platter and garnish with scallions to serve.