Chorizo Taquito With Cheddar Queso Recipes

SPICY SHRIMP AND SCALLOP TEMPURA WITH CUCUMBER SALAD

Steps:

• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
• Blend the flour, cornstarch, sesame seeds, salt, sugar, baking powder, water, sake, chile sauce, and fish sauce together in a large bowl. Dip the shrimp and scallops in the batter, letting the excess batter drip back into the bowl and gently drop into the hot oil. Fry the shrimp and scallops until crisp and golden, about 4 to 5 minutes.
• To make the cucumber salad: Whisk together the ginger, sugar, chile flakes, rice vinegar, and fish sauce. Toss the cucumber in the dressing and divide between 2 plates.
• Remove the shrimp and scallops from the oil and drain on paper towels, season with salt. Place 2 shrimp and 1 scallop on each plate on top of the cucumber salad.

CHORIZO TAQUITO WITH CHEDDAR QUESO

Steps:

• To make the taquito: In a large skillet, heat the olive oil over medium-high heat. Add the chorizo to the pan and break it up with a spoon. Cook the sausage until its browned on all sides. Remove the sausage from the pan and spoon out some of the oil leaving a bit in the pan. Add the peppers, onion, carrot, and garlic to the pan. Cook until the carrots are tender, about 8 minutes. Stir in the cooked chorizo.
• To make the queso: In a sauce pan, combine the apple juice and mustard. Stir well and bring to a simmer over low heat. Stir in the Cheddar cheese. Cook and stir until the cheese is melted. Turn off the heat and cover the cheese sauce to keep it warm.
• Pour the canola oil into a deep heavy skillet with high sides. Heat the oil over medium-high heat until it reaches 375 degrees F.
• Heat the tortillas in the microwave for 30 seconds. Lay the tortillas on a plate and divide the meat mixture between them fold in 2 opposite sides then roll the tortilla tightly.
• Fry the taquitos in the hot oil until golden brown, about 3 to 5 minutes. Drain them on paper towels to remove the excess oil.
• To serve: Spoon some of the warm queso on each plate, slice the taquitos in half and place the 2 halves on each plate. Sprinkle the taquitos with chopped fresh cilantro and serve.

CHORIZO TAQUITOS

Steps:

• Preheat oven to 400 degrees F. In a large skillet, saute sausage over medium heat until browned, about 6 minutes. Drain 1/4 cup of oil from cooked sausage. Set sausage aside to cool. Stir salsa and cheese into sausage in skillet. Place 1 tortilla on a clean work surface. Spoon 1/4 cup of the sausage mixture down the center of tortilla. Fold tortilla in half, then roll up. Secure with toothpicks. Place on a foil-covered cookie sheet. Repeat 5 times. Bake until filling is hot and tortilla is crisp and golden brown, about 18 minutes. Cut taquitos in half crosswise. Serve hot with guacamole and sour cream.

SWEET CHILI ASIAN MEATBALLS

Steps:

• Soak the slice of bread in the milk in a small bowl.
• Mix the ground meats, soaked bread, and all remaining ingredients, up to the olive oil, until well combined.
• Roll the meat mixture into walnut-sized balls. In a large saute pan, over medium-high heat, heat the olive oil and sear the meatballs. If you can't fit them all in the pan at once, cook in batches. Sear into golden brown, about 8 to 10 minutes. Cool slightly.
• In a small saucepan, heat the chili sauce over low heat.
• Stick a toothpick or skewer into each meatball, then dip them into the sauce. Roll the tips in toasted panko and crystallized ginger and serve.
• Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

CHORIZO TAQUITOS

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!

CHORIZO QUESO DIP

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.

QUESO FUNDIDO TAQUITOS.

Steps:

• 1. Preheat the oven to 450° F.2. In a large skillet over medium-high heat cook the chorizo and onion, breaking up the meat as it cooks until the chorizo is browned and cooked through, about 8-10 minutes. Remove from the heat. Stir in the poblano pepper, and chipotle pepper, then remove from the heat. Drain off any excess grease. 3. In a bowl, combine all the cheeses.4. Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Spoon 1-2 tablespoons of the cheese mixture down the middle of the tortilla, add a sprinkle of chorizo mixture then roll up and place seam-side down on the baking sheet. Take the chorizo mix and stuff it into either end of the taquito to better enclose the cheese. Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.4. Meanwhile, make the crema. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.5. Serve the taquitos topped with avocado, pico de gallo, and any other desired toppings.