Chorizo Tater Tot Bites Recipes

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THE FORBIDDEN BITE



The Forbidden Bite image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 10m

Yield 24 crackers

Number Of Ingredients 6

1/2 cup blue cheese
1/4 cup ricotta cheese
24 thin wheat crackers
1/2 cup fig spread
2 links Spanish chorizo, sliced into 24 coins
1/4 cup cherry pepper relish

Steps:

  • Mix together the blue cheese and ricotta in a small bowl until smooth. Using a butter knife or spoon, apply the cheese mixture to the crackers. Top with the fig spread, about 1 teaspoon of spread per cracker. Place a coin of chorizo on each cracker. Top with a dollop of cherry pepper relish, about 1/2 teaspoon per cracker, and serve.

CHORIZO AND POTATO SPANISH TORTILLA BITES



Chorizo and Potato Spanish Tortilla Bites image

Categories     Cheese     Dairy     Egg     Pork     Potato     Appetizer     Bake     Cocktail Party     Cheddar     Sausage     Gourmet     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 64 hors d'oeuvres

Number Of Ingredients 11

1 bunch scallions
2 tablespoons extra-virgin olive oil
2 medium onions, chopped (1 1/2 cups)
4 garlic cloves, finely chopped
1 1/4 teaspoons salt
1/2 teaspoon black pepper
6 oz Spanish chorizo (cured spiced pork sausage), cut into 1/4-inch dice
1 1/2 lb yellow-fleshed potatoes such as Yukon Gold (about 4 medium), peeled and cut into 1/4-inch dice
9 large eggs
3/4 cup sour cream
5 oz Manchego or white Cheddar, coarsely grated (2 cups)

Steps:

  • Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 13- by 9-inch baking pan or dish.
  • Finely chop white and green parts of scallions and reserve separately.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions, garlic, white parts of scallions, 3/4 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are golden, about 6 minutes. Add chorizo and cook, stirring occasionally, until just beginning to brown and release oil, about 4 minutes. Reduce heat to moderate, then stir in potatoes and cover skillet. Cook, stirring occasionally, until potatoes are tender, about 10 minutes. Transfer mixture to a large bowl and cool slightly.
  • Whisk together eggs, sour cream, cheese, scallion greens, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl, then pour into baking pan. Sprinkle potato mixture over eggs (some potatoes will stick out). Bake until custard is set, about 20 minutes. Cool in pan on a rack to warm or room temperature. Trim 1/2 inch off each side, then cut tortilla into 1 1/2- by 1-inch rectangles.

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