Chorizodip Recipes

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CREAMY CHORIZO QUESO DIP



Creamy Chorizo Queso Dip image

The CREAMIEST, most velvety queso EVER! Serve with tortilla chips and extra chorizo + cilantro on top! SO SO GOOD.

Provided by Chungah Rhee

Categories     appetizer

Yield 8 servings

Number Of Ingredients 13

1 tablespoon olive oil
8 ounces fresh chorizo or spicy sausage, casing removed
2 cloves garlic, minced
1/2 sweet onion, diced
1 poblano pepper, minced
2 tablespoons all-purpose flour
1 1/4 cups whole milk
1 Roma tomato, diced
1 (8-ounce) package shredded Monterey Jack cheese
1 (8-ounce) package shredded Pepper Jack cheese
Kosher salt and freshly ground black pepper, to taste.
1 cup chopped fresh cilantro leaves, divided
1/4 cup pickled jalapeno peppers

Steps:

  • Preheat oven to broil on high. Arrange an oven rack 3-inches from the broiler. Heat olive oil in a large oven-proof skillet over medium heat. Add chorizo or sausage and cook until browned, about 5-8 minutes, making sure to crumble the chorizo or sausage as it cooks. Drain excess fat; transfer to a paper towel-lined plate. Add garlic, onion and pepper to the skillet. Cook, stirring frequently, until onions have become translucent, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Reduce heat to low. Gradually whisk in milk and tomato. Cook, whisking constantly, until thickened, about 4-5 minutes. Remove from heat. Gradually stir in cheeses until smooth; season with salt and pepper, to taste. Stir in 1/2 the chorizo or sausage and 1/2 cup cilantro. Place into oven and broil until golden brown, about 2-3 minutes. Serve immediately with remaining chorizo and cilantro, garnished with pickled jalapeno peppers, if desired.

HOMEMADE MEXICAN-STYLE CHORIZO RECIPE



Homemade Mexican-Style Chorizo Recipe image

Chorizo, a well-seasoned pork sausage, is used in small amounts to add big flavor to Mexican dishes. Make your own version at home with this recipe.

Provided by Chelsie Kenyon

Categories     Entree     Side Dish     Breakfast     Brunch     Dinner     Ingredient

Time 30m

Number Of Ingredients 10

2 pounds pork (finely ground)
4 tablespoons chili powder (ground dried chile pepper)
3 tablespoons ground paprika
2 teaspoons dried oregano
1 pinch ground cinnamon
1 pinch ground cloves
1 tablespoon ground cumin
1 teaspoon salt
2 cloves fresh garlic (crushed)
1/2 cup white vinegar

Steps:

  • Use immediately in your favorite recipe calling for Mexican chorizo, or refrigerate or freeze the sausage in an airtight container for later use. Serve and enjoy.

Nutrition Facts : Calories 363 kcal, Carbohydrate 4 g, Cholesterol 107 mg, Fiber 3 g, Protein 30 g, SaturatedFat 9 g, Sodium 466 mg, Sugar 1 g, Fat 25 g, ServingSize 2 pounds (8 servings), UnsaturatedFat 0 g

HOMEMADE MEXICAN CHORIZO



Homemade Mexican Chorizo image

I love choizo, but who knows what is in the commercially prepared kind? This homemade Mexican chorizo is delicious with scrambled eggs served in a flour tortilla. I usually prepare this chorizo with ground turkey.

Provided by Wheres_the_Beef

Categories     Pork

Time 25m

Yield 1 pound, 4 serving(s)

Number Of Ingredients 12

1 lb ground lean pork, ground turkey can be substituted
1/4 cup cider vinegar
2 tablespoons chili powder
1 tablespoon sweet paprika
1 teaspoon ground cumin
1 teaspoon table salt
1 teaspoon garlic powder
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano, crushed
1/4 teaspoon red pepper flakes
1/8 teaspoon ground cloves
1/8 teaspoon ground black pepper

Steps:

  • Combine chili powder, paprika, cumin, salt, garlic powder, coriander, oregano, red pepper flakes, ground cloves and black pepper in mixing bowl and stir until well combined.
  • Add cider vinegar and stir until dry ingredients are moistened.
  • Add ground meat and knead until spice mixture is well incorporated into the meat.
  • You can use the chorizo immediately, but for best flavor development, place chorizo mixture in an airtight container and store overnight in fridge.
  • Form chrizo meat into small patties or just scramble and fry the meat in a skillet until done.

Nutrition Facts : Calories 324.3, Fat 25.1, SaturatedFat 9.1, Cholesterol 81.8, Sodium 714.2, Carbohydrate 4.2, Fiber 2.3, Sugar 0.6, Protein 20.2

CHORIZO DIP QUESO FUNDIDO



Chorizo Dip Queso Fundido image

Every year, this queso fundido recipe grows even more popular on our site. This chorizo dip is the best dip you'll ever make and is our favorite appetizer!

Provided by Sweet Basil

Categories     200+ Easy Appetizers Recipes

Time 7m

Number Of Ingredients 5

1 cup shredded mozzarella cheese
1 cup shredded queso quesadilla cheese ((or oaxaca), see note)
1 clove garlic (, minced)
8 ounces chorizo
tortilla chips (, for dipping)

Steps:

  • Heat the oven to broil.
  • In a medium-sized skillet over medium heat, add the chorizo and garlic and cook through, about 5 minutes.
  • Drain and set aside.
  • In a small cast iron skillet or ceramic dish, add the cheese and broil until melted.
  • Top with drained chorizo and serve immediately with chips.

Nutrition Facts : ServingSize 2 tablespoons, Calories 175 kcal, Carbohydrate 1 g, Protein 12 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 48 mg, Sodium 460 mg, Sugar 1 g, Fiber 1 g, UnsaturatedFat 2 g

SPICY CHORIZO CHEESE DIP



Spicy Chorizo Cheese Dip image

This incredibly easy Spicy Chorizo Cheese Dip only has five ingredients, no processed cheese, and is sure to be the star of your next party!

Provided by Beth - Budget Bytes

Categories     Appetizer

Time 20m

Number Of Ingredients 5

1/2 lb. Mexican chorizo ($2.00)
1 10oz. can diced tomatoes with green chiles (like Rotel) ($0.49)
1 12oz. can evaporated milk ($0.65)
12 oz. Monterey jack cheese*, shredded ($3.00)
3 green onions (garnish) ($0.25)

Steps:

  • Brown the chorizo in a skillet over medium heat until it is slightly crispy on the edges. If your chorizo is very fatty, drain some of it off before the next step (leave a couple of tablespoons of fat in the skillet).
  • Drain the diced tomatoes with green chiles, then add it to the skillet with the chorizo, and continue to stir and cook until most of the moisture from the canned tomatoes has evaporated away.
  • Pour the evaporated milk into the skillet. Stir and cook until heated through.
  • Turn the heat under the skillet down to low. Begin adding the cheese, one handful at a time, stirring until it is fully melted in before adding the next handful.
  • Once all the cheese has melted into the dip, turn the heat off. Garnish with sliced green onion and serve!

Nutrition Facts : Calories 410.3 kcal, Carbohydrate 9.33 g, Protein 23.38 g, Fat 31.33 g, Fiber 0.2 g, Sodium 842.33 mg, ServingSize 1 serving

QUESO CHORIZO DIP



Queso Chorizo Dip image

I come from a long line of Velveeta-cubes-with-a-can-of-Rotel-melted-in-the-microwave cheese dip lovers.

Categories     appetizers     snack

Time 1h15m

Yield 4 servings

Number Of Ingredients 16

1/2 lb. Ground Chorizo Sausage
1 tbsp. Olive Oil
1 tbsp. Unsalted Butter
2 Jalapeno Peppers
1/2 Sweet Onion, Diced
2 cloves Garlic, Minced
1/8 tsp. Salt
1/8 tsp. Pepper
1 1/2 c. Half-and-Half, Divided
1 tbsp. Cornstarch
16 oz. weight Sharp, White Cheddar Cheese, Freshly Grated
8 oz. weight Monterey Jack Cheese, Freshly Grated
Fresh Cilantro, For Topping
Chopped Tomatoes, For Topping
Sliced Jalapenos, For Topping
Tortilla Chips, To Serve

Steps:

  • Heat a large nonstick skillet over medium heat and add sausage. Sprinkle it with a pinch of salt and pepper. Cook, breaking it down with a wooden spoon, until the fat has rendered and the sausage is browned. Remove with a slotted spoon and place on paper towel to drain any excess grease.Heat a saucepan over medium heat and add the olive oil and butter. Stir in the peppers, onions and garlic. Season with the salt and pepper. Cook until the onion softens, about 5 to 6 minutes. Slowly stream in 1 cup of the half-and-half, whisking the entire time. In a bowl, whisk together the remaining 1/2 cup half-and-half and cornstarch until no lumps remain to create a slurry. Stir the slurry into the saucepan and cook for a minute until the milk thickens. Reduce the heat to low.Stir in the grated cheese, one small handful at a time, until melted. Place the sausage in a crock, larger bowl or a small crockpot heating on low. Pour the melted cheese over top. Top with tomatoes, jalapeños and fresh cilantro if you'd like. Serve immediately with chips!

CHORIZO QUESO DIP



Chorizo Queso Dip image

When I couldn't figure out what to do with a roll of bulk chorizo sausage, this recipe was born. It may sound similar to other dip recipes, but don't let that fool you...the flavor of this dip definitely sets it apart from the rest. This also reheats well. Enjoy!

Provided by Christina

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 1h35m

Yield 16

Number Of Ingredients 4

10 ounces bulk chorizo sausage
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
1 (8 ounce) package cream cheese, cubed
1 (8 ounce) package processed cheese (such as Velveeta®), cubed

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.

Nutrition Facts : Calories 178.3 calories, Carbohydrate 2.4 g, Cholesterol 42.2 mg, Fat 15.2 g, Fiber 0.2 g, Protein 8 g, SaturatedFat 7.7 g, Sodium 507.5 mg, Sugar 1.1 g

THREE-CHEESE CHORIZO DIP



Three-Cheese Chorizo Dip image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 10

Olive oil, for cooking
1 pound ground Mexican chorizo
1 green bell pepper, small dice
1 onion, small dice
2 tablespoons chili powder
One 16-ounce can diced tomatoes
2 slices Muenster cheese
2 slices manchego cheese
2 slices Gruyere cheese
1 baguette, cut into 1/2-inch slices and toasted or grilled

Steps:

  • Heat a skillet over medium-high heat. Add some olive oil and the chorizo, and cook, breaking the meat up with a spoon, until browned, about 5 minutes. Add the bell pepper, onion, chili powder and tomatoes and cook until slightly thickened, about 5 minutes.
  • Preheat the broiler. Transfer the chorizo mixture to an oven-safe dish and layer on the Muenster, manchego and Gruyere.
  • Broil until the cheese is melted and golden brown. Serve with the baguette slices.

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