Chorizo Nuggets With Chimichurri Dipping Sauce Recipes

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CHORIZO NUGGETS WITH CHIMICHURRI DIPPING SAUCE



Chorizo Nuggets with Chimichurri Dipping Sauce image

Little bites of chorizo sausage battered and topped with chimichurri sauce--perfect for an appetizer party!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 2h45m

Yield 48

Number Of Ingredients 17

1 bunch fresh parsley (about 1 cup firmly packed)
1 small onion, cut into fourths
2 cloves garlic
2 tablespoons olive oil
1/4 cup white vinegar
1/2 teaspoon salt
1/4 cup sour cream
3 cups oil for frying
1 cup plus 2 tablespoons Original Bisquick™ mix
1 package (12 oz) smoked chorizo links, cut into 48 (1/2-inch) pieces
2 eggs
1 cup milk
1 cup cornmeal
2 teaspoons ground cumin
1/2 teaspoon pepper
48 toothpicks
Garnishes, if desired: cubed Manchego cheese, sliced green onions, sliced tomatoes, bite-size pieces red bell pepper, parsley sprigs

Steps:

  • In blender or food processor, place all Chimichurri Sauce ingredients except sour cream. Cover; blend on high speed until well blended. Stir in sour cream; cover and refrigerate 2 hours.
  • In 2-quart heavy-bottom pan, heat 2 to 3 inches oil to 375°F.
  • In medium bowl, place 2 tablespoons of the Bisquick mix; add chorizo, and toss to lightly coat. In medium bowl, mix eggs, milk, remaining 1 cup Bisquick mix, the cornmeal, cumin and pepper. Dip Bisquick-coated chorizo into batter.
  • Fry 4 or 5 chorizo at a time in hot oil 3 to 4 minutes, turning once, until golden brown. Drain on paper towels.
  • Serve on toothpicks with garnishes and sauce.

Nutrition Facts : Calories 90, Carbohydrate 5 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 0 g, TransFat 0 g

GRILLED CHORIZO, SHRIMP, AND BEEF WITH CHIMICHURRI SAUCE



Grilled Chorizo, Shrimp, and Beef with Chimichurri Sauce image

Provided by Michael Lomonaco

Categories     Beef     Garlic     Herb     Pork     Shellfish     Appetizer     Marinate     Low/No Sugar     Dinner     Buffet     Sausage     Seafood     Shrimp     Summer     Grill     Grill/Barbecue     Jalapeño     Cilantro     Parsley     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 appetizer servings

Number Of Ingredients 15

1 pound skirt steak
1 pound medium shrimp, peeled
1 pound chorizo sausage
Olive oil
Salt and pepper
Wooden skewers-soaked in hot water
For the chimichurri dipping sauce:
1/2 cup olive oil
3 tablespoons white vinegar
2 jalapeño peppers, seeded and diced
1 small bunch flat leaf parsley, picked and chopped (1 cup loose leaves)
3 tablespoons chopped cilantro
1 clove fresh garlic, finely chopped
1 bay leaf
Sea salt

Steps:

  • Using a meat mallet, pound the skirt steak out thinly. Cut the steak into 1-1/2 inch strips and skewer on wooden skewers. Skewer the shrimp in a similar fashion on additional skewers. Each skewer should contain only a single piece of food to be grilled.
  • Cut the sausage into diagonal slices and also skewer. Place the skewered meats onto platters and lightly marinate in olive oil. Refrigerate until ready to cook. Marinate not longer than overnight.
  • Prepare the chimichurri dipping sauce:
  • Combine all the chimichurri ingredients in a large bowl, mix well and set aside. Make the chimichurri well in advance of cooking. (It can be prepared 3 days in advance and kept refrigerated for up to a week.)
  • Prepare a medium-hot fire on a well-oiled outdoor grill or indoor stove-top grill pan. Carefully drain all excess oil from the skewered meats and fish, and season with salt and pepper. Cook each skewered anticucho for 2-3 minutes or until charred and fully cooked.
  • Serve the anticuchos on a platter, drizzle chimichurri over the top or serve separately.

CHORIZO NUGGETS WITH CREAMY SALSA DIP



Chorizo Nuggets with Creamy Salsa Dip image

Chorizo Nuggets with Creamy Salsa Dip is a 2013 Bisquick Family Favorites Recipe Contest award-winning recipe developed by Alberta Dunbar, 1st Place, San Diego County Fair (CA).

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 45m

Yield 40

Number Of Ingredients 11

1 package (8 oz) cream cheese, softened
1/2 cup sour cream
2 teaspoons Mexican seasoning
1 cup medium salsa
3 cups Original Bisquick™ mix
1 tablespoon Mexican seasoning
1 cup shredded Cheddar cheese (4 oz), chopped
1 lb chorizo sausage, cooked, drained, cooled
1 can (14.75 oz) cream style sweet corn
1/4 cup milk
About 40 small pitted black olives, drained (from 6-oz can)

Steps:

  • In small bowl, beat cream cheese and sour cream with electric mixer on low speed 30 seconds, scraping bowl constantly, until mixture is smooth. Add 2 teaspoons seasoning and the salsa; beat until blended. Cover and chill. Salsa can be made the day before and served warm or cold.
  • Heat oven to 450°F. Line 2 large cookie sheets with cooking parchment paper. In large bowl, mix Bisquick mix and 1 tablespoon seasoning. Stir in Cheddar cheese and chorizo; mix well. In small bowl, mix corn and milk. Stir corn mixture into Bisquick mixture until well combined.
  • Spoon 2 tablespoons mixture onto cookie sheet, press 1 olive into each, covering olive completely.
  • Bake 12 to 13 minutes or until golden brown. Serve nuggets with creamy salsa dip.

Nutrition Facts : Calories 140, Carbohydrate 9 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Nugget, Sodium 430 mg, Sugar 2 g, TransFat 0 g

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