Chorizo Taquito With Cheddar Queso Recipes

Steps:

• Heat the olive oil in a medium pan over medium heat. Add the onion and garlic, and sauté for 6 minutes, until slightly tender and fragrant. Add the green chiles, chipotles, and adobo sauce, and cook for 2 minutes, until fully incorporated.
• Add the beef chorizo, cumin, paprika, cinnamon, and salt, and cook, breaking up the chorizo with a wooden spoon, for 10-14 minutes, until the chorizo is cooked through and crispy. Remove the pan from the heat and let the chorizo mixture cool slightly.
• In a small bowl, combine the Monterey Jack and cheddar cheeses.
• Assemble the taquitos: Wrap the tortillas loosely in a damp paper towel and microwave for 45-60 seconds, until soft and pliable.
• Set a tortilla on a flat surface and sprinkle with 1½-2 tablespoons of the cheese blend. Spoon 1½ tablespoons of the chorizo mixture in a line on one end of the tortilla. Roll the tortilla up to enclose the filling, securing with a toothpick. Repeat with the remaining tortillas, cheese, and chorizo filling.
• In a medium, high-walled pan, heat the vegetable oil over medium-low heat until it reaches 325°F (160°C). Working in batches, fry the taquitos starting seam side down for 2-3 minutes per side, or until lightly browned and crispy. Remove from the pan and let cool slightly, then remove the toothpicks.
• Arrange the taquitos on a platter and drizzle with the crema, then top with the lettuce, tomato, avocado, and any remaining cheese. Or top with lettuce, scallions, avocado, Fresno chilies, and any remaining cheese.
• Serve immediately.
• Enjoy!

Steps:

• If making the chorizo, in the bowl of a stand mixer, combine the paprika, cumin, ancho chile powder, chili powder, oregano, coriander, cinnamon, cloves, ground pork, vinegar, and garlic. Mix until well combined.
• Heat the olive oil in a large pan over medium-high heat. When the oil is shimmering, add the chorizo and cook until the fat has rendered and the chorizo is crisp. Remove from the pan using a slotted spoon and discard the excess fat.
• Sprinkle the cheese over the tortillas, then top with the chorizo.
• Return the tortillas to the pan and cook until the cheese is melted and the tortilla is crisp, 3-4 minutes per side.
• Meanwhile, make the salsa: Coat the tomatoes, peppers, and garlic with olive oil and salt, then spread on a baking sheet. Roast under the broiler for 5-10 minutes, until charred in spots.
• Transfer the roasted vegetables to a blender and purée until smooth. Stir in the lemon juice and season with more salt to taste.
• Serve the taco-quesadillas with salsa and pickles.
• Enjoy!

Steps:

• Cook and stir chorizo sausage in a skillet over medium heat until cooked completely, 5 to 7 minutes; drain and transfer to a slow cooker.
• Stir diced tomatoes, cream cheese, and processed cheese in with the chorizo.
• Cook on Low until cheese is melted, stirring occasionally, 1 1/2 to 2 hours.

Steps:

• Heat oil in a large skillet over medium-high heat. Add chorizo and cook, stirring and breaking up with a spoon, until browned and crisp, 8-10 minutes; set aside.
• Heat half-and-half and Velveeta in a large heavy saucepan over medium heat, stirring occasionally, until Velveeta is melted, 6-8 minutes. Add Monterey Jack and cheddar; cook, stirring, until mixture is smooth. Mix in chipotle chiles, salt, and both chile powders.
• Transfer queso to a warm dish and top with Cotija cheese and reserved chorizo.
• DO AHEAD: Queso (without toppings) can be made 2 days ahead. Cover and chill.

Steps:

• Preheat oven to 400 degrees.
• In a large skillet, saute the sausage over medium heat until browned - about 6 minutes (I like to break it apart into smaller pieces while it's cooking).
• Drain 1/4 cup of oil from the cooked sausage.
• Set sausage aside to cool.
• Stir salsa and cheese into the skillet of sausage, mix well.
• Place a tortilla on a work surface and spoon 1/4 cup of the sausage mixture down the center.
• Fold tortilla in half, then roll up.
• Secure with toothpicks.
• Place on foil-lined cookie sheet.
• Repeat until all sausage/tortillas are gone.
• **You can prepare ahead until this point, and keep in the refrigerator until you're ready to bake**.
• Bake, turning them halfway through cooking time so you get even browning, until filling is hot and tortilla is crisp and golden brown - about 18 minutes. **Check them at least 5 minutes early - mine were done quicker than 18 minute last time.**.
• Cut taquitos in half, crosswise.
• Serve hot with your choice of condiments!