PIQUILLO PEPPERS STUFFED WITH CHORIZO AND MANCHEGO
Steps:
- Preheat the oven to 375 degrees F.
- In a large saute pan set over medium-high heat, add the olive oil and chorizo. Cook until well browned, 7 to 8 minutes, breaking up the chorizo with the back of a wooden spoon as it cooks. Add the garlic, carrots, celery, shallots, salt, pepper and chile flakes, and saute until the onions become translucent, 5 to 6 minutes. Remove from the heat and transfer to a large mixing bowl to cool slightly. Add half of the Manchego, the breadcrumbs, half of the parsley and the cream cheese. Stir well to mix everything evenly. Using a medium spoon, carefully stuff each of the piquillo peppers with the filling. Arrange the stuffed peppers on a baking sheet and sprinkle with remaining Manchego. Bake in the center of the oven until the cheese melts and is slightly bubbly around the edges, 6 to 7 minutes. Transfer to a platter and garnish with the remaining chopped parsley to serve.
CHORIZO SUPREME PIZZA
Create a pizza that's supremely delicious! Try our Chorizo Supreme Pizza, a spicy and flavorful pizza everyone will love. Crumbled chorizo, strips of red pepper and mushrooms make this supreme pizza one you will not want to miss out on.
Provided by My Food and Family
Categories Home
Time 44m
Yield Makes 6 servings.
Number Of Ingredients 11
Steps:
- Heat oven to 425ºF.
- Cook chorizo in large skillet on medium heat 5 to 7 min. or until done, stirring occasionally; drain. Add red peppers and onions; cook 3 min., stirring occasionally. Stir in mushrooms and jalapeño peppers; cook 4 to 5 min. or until mushrooms are tender.
- Place pizza crust on baking sheet; brush edge with oil. Spread crust with sauce; top with 3/4 cup cheese, chorizo mixture, tomatoes and remaining cheese.
- Bake 12 to 14 min. or until crust is golden brown and cheese is melted. Sprinkle with cilantro.
Nutrition Facts : Calories 360, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 880 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 3 g, Protein 16 g
CHIC CHORIZO AND PEPPERS OVER PASTA
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and boil 8 to 10 minutes or until al dente. Meanwhile, heat the olive oil in a large skillet. Add the chorizo and saute 2 to 3 minutes or until both sides are slightly brown and crisp around the edges. With a slotted spoon transfer sausages to a bowl and set aside. Add the onions, mushrooms and peppers to the remaining fat in the skillet and cook, stirring continuously until the onions and peppers are somewhat tender, about 3 minutes. Add the caraway seeds, water and cooked chorizo. Cover and simmer over low heat until peppers and onions are tender, about 5 to 7 minutes. Stir the mixture on occasion so that it does not scorch. Season to taste with salt and pepper. Drain the pasta and return it to the pot off heat. Add the chorizo mixture and sour cream and toss the ingredients together. Adjust seasoning and serve immediately garnished with parsley.
SHRIMP AND CHORIZO PIZZA WITH MANCHEGO CHEESE, TOASTED GARLIC, AND ESCAROLE
Steps:
- Preheat the oven to 500°F. Put a pizza stone or a baking sheet on the middle rack and preheat it along with the oven for at least 20 minutes.
- Put a large skillet over high heat and coat it with the oil. When the oil is hot, add the garlic and cook, stirring with a wooden spoon, for only 10 to 20 seconds, until it just begins to lightly brown. You have to keep moving the garlic around the pan so it doesn't burn; if it does, start over because nothing is worse than the flavor of burnt garlic. Quickly add the escarole and season with salt and pepper. Cook, turning the escarole over with the spoon, until it wilts, about 1 minute. Remove from the heat, turn out onto a large plate or baking sheet, and allow to cool. If the escarole looks too wet, transfer to a colander and drain in the sink.
- To prepare the pizza, dip the ball of dough into a little flour, shake off the excess, and set on a clean, lightly floured surface. Stretch the dough with your hands, turning the ball as you press down the center. Continue spreading the dough into a 10-inch circle with either your hands or a rolling pin. Leave the dough slightly thick so the topping does not seep through.
- Dust a pizza paddle with flour (if you don't have a paddle you can use a rimless cookie sheet as a substitute) and slide it under the dough. Lightly brush the outer edge of the dough with oil to create a sheen on the surface of the crust. An important tip: take care not to get any oil on the pizza paddle or pan, or else when you try to slide the dough off , it will stick.
- Spread the cheese evenly on the pizza, leaving about a 1/4-inch border. Distribute the shrimp and chorizo evenly over the cheese. Spread the escarole evenly over the top.
- Slide the prepared pizza onto the hot baking stone and bake until the crust is nicely browned, roughly 10 minutes. Transfer to a cutting board and slice with a pizza cutter.
- Ingredient note
- Escarole
- A wonderfully versatile green, escarole remains one of those vegetables that people aren't sure how to prepare. You can eat escarole raw in a salad, and I love it that way, especially with Creamy Parsley Dressing (page 87), but it's at its best cooked. It's less bitter than its cousins radicchio and chicory, and sautéing it mellows out the flavor, making it sweet and vibrant. Escarole can be pretty sandy when you take it home from the market; luckily it is easy to clean. Cut the escarole crosswise into 1/2-inch-wide strips and put it in a large bowl of water. Swish the water around; the sand will fall to the bottom of the bowl. Lift the escarole out with your hands and put on a kitchen towel to dry. That's it!
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
More about "chorizo pizza with peppers manchego recipes"
SPANISH PIZZA WITH CHORIZO AND PEPPERS – LEITE'S CULINARIA
Web Apr 5, 2021 8 ounces Spanish chorizo thinly sliced 3 medium poblano chile peppers seeded and thinly sliced 1 large red bell pepper seeded …
From leitesculinaria.com
5/5 (2)Total Time 1 hr 35 minsCategory MainsCalories 278 per serving
From leitesculinaria.com
5/5 (2)Total Time 1 hr 35 minsCategory MainsCalories 278 per serving
- In a small bowl, sprinkle the yeast and sugar over the warm water and gently stir. Let sit until the yeast starts to foam, about 5 minutes.
- In a medium saucepan, heat the olive oil over medium-low heat. Add the garlic and saute for 2 minutes, until fragrant. Add the tomato sauce, bring to a simmer, and cook for another 5 minutes, until the sauce begins to thicken. Set aside to cool until the dough finishes rising.
SPANISH PIZZA WITH CHORIZO AND MANCHEGO | WILLIAMS …
Web Preheat a Kalamazoo pizza oven over medium-high heat. On a lightly floured surface, roll out the dough into a 12-inch round and transfer to a …
From williams-sonoma.com
Cuisine Spanish-PortugueseTotal Time 20 minsServings 4
From williams-sonoma.com
Cuisine Spanish-PortugueseTotal Time 20 minsServings 4
CHORIZO PIZZA WITH MANCHEGO, MOZZARELLA AND RED …
Web Spread the tomato pizza topping over the dough and cover with your mozzarella slices, Romano red pepper, chorizo and green chilli, spacing all the ingredients out over the pizza. Sprinkle the grated mozzarella over. …
From farrington-oils.co.uk
From farrington-oils.co.uk
MANCHEGO AND CHORIZO PIZZA - SEASONS AND SUPPERS
Web Aug 10, 2014 Spread a generous layer of pizza sauce, the dot with caramelized onions. Scatter some crumbled chorizo on top, then top with some grated Manchego. If using parchment, trim the parchment back …
From seasonsandsuppers.ca
From seasonsandsuppers.ca
SPANISH CHORIZO & MANCHEGO PIZZA - PIZZA TODAY
Web May 1, 2017 Cook ground chorizo and drain fat on a paper towel. Add to pizza. In a small bowl, blend mozzarella and manchego. Top pizza with cheese. Add sweet-hot piquante peppers. Brush dough with olive oil for …
From pizzatoday.com
From pizzatoday.com
KALE, CHORIZO, AND MANCHEGO PIZZA RECIPE -SUNSET …
Web Preheat oven to 500°. If using a pizza stone, place it on a rack in the oven. 2. Bring 2 qts. very hot water to a boil in a covered pot. Add kale; cook until tender to the bite, about 3 minutes. Drain, rinse with cold water, and …
From sunset.com
From sunset.com
PIZZA WITH CHORIZO, ROASTED PEPPERS AND MANCHEGO RECIPE - EAT …
Web Save this Pizza with chorizo, roasted peppers and Manchego recipe and more from Pizza: And other savory pies to your own online collection at EatYourBooks.com. Toggle …
From eatyourbooks.com
From eatyourbooks.com
CHORIZO PIZZA WITH PEPPERS & MANCHEGO RECIPE | EAT YOUR BOOKS
Web Chorizo pizza with peppers & Manchego from BBC Good Food Magazine, July 2014 (page 43) by Jennifer Joyce. Bookshelf; Shopping List; View complete recipe; …
From eatyourbooks.com
From eatyourbooks.com
PIZZA WITH ROASTED PEPPERS AND MANCHEGO CHEESE RECIPE
Web Mar 27, 2015 1 cup warm water 1 teaspoon sugar 3 cups all-purpose flour 1/3 cup whole wheat flour 2 teaspoons kosher salt 1 tablespoon extra-virgin olive oil Toppings 2 red bell …
From foodandwine.com
From foodandwine.com
CRISPY CHORIZO, FONTINA, MANCHEGO PIZZA WITH PIQUILLO PEPPERS
Web To prepare chorizo, heat a medium skillet over medium heat, and add olive oil. Add the chorizo and cook, stirring occasionally, until beginning to crisp, about 2 to 3 minutes. …
From bigoven.com
From bigoven.com
CHORIZO PIZZA WITH PEPPERS AND MANCHEGO - TABLE & VINE
Web Chorizo Pizza With Peppers and Manchego Our Favorite Wines Recipes This pizza pairs particularly well with Bogle Merlot! Shop Bogle Wines Prep time: 20 minutes Cook time: …
From blog.tableandvine.com
From blog.tableandvine.com
CHORIZO PIZZA WITH PEPPERS AND MANCHEGO - BOGLE …
Web Chorizo Pizza With Peppers and Manchego Try with Merlot! Shop Now Ingredients For crust: Olive oil, for greasing 1 cup warm water (110-115°F) 1 tsp granulated sugar 1 tsp …
From boglewinery.com
From boglewinery.com
THE SPANGLISH (TRUFFLED CHORIZO, TEARDROP PEPPERS & MANCHEGO)
Web The Spanglish (Truffled Chorizo, Teardrop Peppers & Manchego) Step 1; - Working with one dough ball at a time, toss the dough ball in flour before opening into a pizza base …
From us.gozney.com
From us.gozney.com
SMOKED MOZZARELLA AND CHORIZO PIZZA RECIPE FROM H-E-B
Web Instructions. 1. Allow pizza crust to thaw then brush olive oil over surface of crust. Evenly sprinkle both cheeses on crust, then spread out diced chorizo and roasted peppers …
From heb.com
From heb.com
THE SPANGLISH (TRUFFLED CHORIZO, TEARDROP PEPPERS & MANCHEGO)
Web The Spanglish (Truffled Chorizo, Teardrop Peppers & Manchego) Step 1; - Working with one dough ball at a time, toss the dough ball in flour before opening into a pizza base …
From gozney.com
From gozney.com
SHRIMP-AND-CHORIZO PIZZA WITH ESCAROLE AND MANCHEGO RECIPE
Web Jun 19, 2017 1/2 head escarole, cut into 1-inch pieces (4 cups) Salt and freshly ground pepper 6 ounces Manchego cheese, shredded (2 cups) 1/2 pound medium …
From foodandwine.com
From foodandwine.com
You'll also love