CHORIZO EGG CASSEROLE
Growing up on chorizo and egg burritos, I decided it was time for a remake. In the morning when I make coffee, I pop this in the oven and an hour later, breakfast is ready! -Relina Shirley, Reno, Nevada
Provided by Taste of Home
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes., Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered 35-40 minutes, or until set and bubbling. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.
Nutrition Facts : Calories 461 calories, Fat 34g fat (15g saturated fat), Cholesterol 215mg cholesterol, Sodium 1017mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
MEXICAN CHORIZO TOSTADAS
Amazing Mexican chorizo tostadas with kidney beans and cheese. With instructions on how to bake tostada shells.
Provided by Adina
Categories Meat Recipes
Time 35m
Number Of Ingredients 19
Steps:
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line two baking trays with baking paper.
- Season: Place the tortillas on the baking trays. Brush them with olive oil and sprinkle them with salt, chili flakes, and dried oregano.
- Bake the tortillas for 4 minutes. Turn over and bake for about 3 minutes more or until crisp and lightly browned. Remove from the oven.
- See above for tips on storing the tostada shells.
- Stir the yogurt with salt and fresh herbs. Wash and dry the lime. Add the zest and the juice of 1/2 of the lime to the yogurt, stir well. Set aside. Keep the other half of the lime for later, cut it in wedges, and serve the wedges with the tostadas.
- Sausages: Remove the chorizo casings. Heat a nonstick pan and add the sausages, breaking them into pieces with a wooden spoon. Fry over medium-low heat for about 3 minutes, breaking all the lumps with the wooden spoon.
- Add the kidney beans and some salt.
- Cook: Use a potato masher to roughly mash the chorizo and bean mixture. Cook until cooked through and rather crispy, about 7 minutes or so. Adjust the taste with more salt and some pepper, if necessary.
- Prepare topping: While the sausages are cooking, shred the salad leaves, finely dice the radishes and finely chop the jalapeňos. Grate the cheese.
- Top tostadas: Spread some yogurt on top of the tostadas. Divide the chorizo and bean mixture between the tostadas. Top with the shredded salad, radishes, jalapeňos and sprinkle with the cheese and chili flakes.
- Serve immediately with lime wedges.
Nutrition Facts : ServingSize 1 g, Calories 674 kcal, Carbohydrate 41 g, Protein 31 g, Fat 43 g, SaturatedFat 16 g, Cholesterol 81 mg, Sodium 1460 mg, Fiber 5 g, Sugar 3 g, UnsaturatedFat 25 g
CHICKPEA AND CHORIZO TOSTADAS
Mashing some chickpeas into the sizzling chorizo adds heft while keeping this meal light on the meat
Provided by Lauren Schaefer
Categories Bon Appétit Dinner Lunch Pork Chickpea Sausage Cilantro Yogurt Soy Free Peanut Free Tree Nut Free Quick & Easy Kid-Friendly
Yield 4 servings
Number Of Ingredients 7
Steps:
- Measure out ½ cup chickpeas; reserve remaining chickpeas for another use. Finely grate zest of lime into a small bowl. Cut lime in half and squeeze juice from one half into bowl with zest. Cut remaining half into wedges; set aside for serving.
- Gather cilantro on a cutting board. Starting at the stem end, finely chop until you get to the leaves; reserve leaves for serving. Add stems to bowl with lime. Add yogurt to bowl and mix well. Season with salt.
- Heat a medium nonstick skillet over medium. Cook chorizo, breaking it up with a wooden spoon, until partially cooked, about 3 minutes. Add chickpeas and season with salt. Cook, mashing some of the chickpeas with spoon until chorizo is cooked through and crisp, 8-10 minutes. Remove from heat.
- Spread yogurt mixture over tostada shells. Top with chorizo mixture, then with reserved cilantro leaves. Serve with reserved lime wedges for squeezing over.
TOSTADAS WITH CHORIZO
Tostadas are the base for countless toppings, elaborate or quick and easy. This is a delicious full flavored preparation.
Provided by V & V Supremo Foods, Inc.
Number Of Ingredients 9
Steps:
- In a blender; combine sour cream, avocado, jalapeño and salt. Blend until smooth and set aside.; Preheat a medium skillet for 1 minute over medium heat. Remove the plastic casing from Chorizo and cook for 6 to 8 minutes, crumbling with a spoon while cooking. Divide cooked Chorizo into 4 portions and keep war until needed.; Evenly spread refried beans across each tostada shell. Top with 1 portion cooked Chorizo, 1 tablespoon diced tomatoes, sour cream sauce, and Queso Fresco. Serve and enjoy!
ULTIMATE CHORIZO CIABATTA
Crusty ciabatta, spicy chorizo, a generous dollop of pesto and sweet roasted peppers make a moreish combination. Serve warm for a quick supper you'll really enjoy
Provided by Charlie Clapp
Categories Lunch
Time 15m
Number Of Ingredients 5
Steps:
- Heat oven to 180C/160C fan/gas 4 and put the ciabatta in to warm up. Put a griddle pan over a medium heat and cook the chorizo for 5 mins each side or until charred and cooked through.
- Open up the warmed ciabatta and spread the pesto on the bottom. Layer with the red peppers , then the warm chorizo. Scatter over the rocket, sandwich the ciabatta together, cut in two and serve.
Nutrition Facts : Calories 867 calories, Fat 46 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 37 grams protein, Sodium 4.6 milligram of sodium
TORTILLA WITH CHORIZO
Steps:
- Preheat oven to 450 degrees F.
- Heat canola oil in a 12-inch nonstick or cast iron saute pan over medium high heat. Add onions and peppers, cook until tender, about 5 minutes. Add chorizo, potatoes, garlic, and cilantro stirring carefully as to not break up the potatoes, cook 1 more minute. Season with salt and pepper.
- In a large bowl whisk eggs with a pinch of salt until well blended. Add eggs to the pan with the chorizo mixture. Stir gently with a heatproof spatula, allowing the bottom to cook, pulling away at the sides to allow the egg on top to run underneath as if cooking an omelet.
- When eggs are mostly set but still a little runny place pan in oven for about 5 minutes until set and slightly puffed and brown on top.
- Remove from oven. Cut into wedges. Serve warm or at room temperature.
TORTILLA ESPANOLA WITH CHORIZO
Diced chorizo contributes a spicy note to tortilla espanola, a classic Spanish egg dish with potatoes and onion often served warm as an appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Heat oil in a heavy 8-inch skillet over medium-low heat. Add potatoes and onion, and season with salt. Cover, and cook, stirring often, until potatoes are tender, about 12 minutes. Using a slotted spoon, transfer potatoes and onion to a bowl. Add chorizo to skillet, and cook, stirring occasionally, for 3 minutes. Transfer chorizo and pan drippings to potato-onion mixture. Reserve skillet.
- Add eggs to potato-onion mixture, and season with salt and pepper. Lightly coat skillet with more oil if needed, and heat over medium heat. Pour in egg mixture; stir to combine and press to flatten. Cook, running a flexible spatula around the edges occasionally, until edges set and center is slightly runny, 6 to 8 minutes.
- Place a plate, upside down, over skillet, and invert tortilla onto plate. Slide tortilla, cooked side up, back into skillet. Cook over low heat until completely set in the center, 3 to 6 minutes. Transfer to a serving plate, and let cool slightly before cutting into squares or wedges.
TOSTADAS WITH CHORIZO
I love tostadas. And I used to be able to buy some brand of canned Refried Beans with Chorizo. Haven't been able to find them in years. So...I have come up with this.
Provided by BarbryT
Categories Beans
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1/8 to 1/4-inch oil over medium high heat. Fry tortillas 30 seconds on each side to light golden, 1 tortilla at a time. Drain tortillas on paper towels or brown paper sack. Season with a little sea salt while hot.
- Saute chorizo in medium skillet over medium heat, breaking up the sausage into small pieces. When cooked, add the can of refried beans to the skillet to heat through. Mix chorizo and beans.
- Spread hot beans on tortillas and top with a handful of shredded cheese, shredded lettuce and diced tomato pieces.
TOSTADA WITH CHORIZO
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Pour the oil into a large pot, to a depth of 2 to 3 inches, and heat to 375 degrees F. Drop in 1 tortilla at a time and fry until crisp, about 1 to 2 minutes, turning once. Remove with tongs, shake off excess oil and transfer to paper towels to drain. Repeat for all tortillas.
- Heat 1 tablespoon of vegetable oil in a large skillet over moderate heat. Add the chorizo and saute for 3 minutes, or until browned. Spoon out excess fat. Add the onions and cook, stirring occasionally, until golden. Stir in the garlic and cook for 1 more minute to release its aroma. Add the tomatoes saute an additional minute. Remove from the heat and stir in the anejo cheese.
- To serve, spoon warm chorizo mixture onto crisp tortillas and top with shredded lettuce.
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- Cut tortillas in half with a pizza cutter. This step is optional, but makes the tostadas easier to pick up by hand.
- Cover the bottom of a large frying pan with oil that has a high smoke point, such as canola, peanut or avocado oil, to a depth of about 1/2 inch.
- Heat the oil over medium high heat, until it shimmers slightly. If you dip the edge of a tortilla into the oil and it begins to bubble and sizzle, the oil is ready for frying. If you are using a frying thermometer, heat the oil to 375 degrees.
- Using tongs, carefully place 3-4 tortilla halves into the oil. Fry for about one minute on each side until browned and crispy.
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- Rinse and drain 15 oz. chickpeas in a colander. Measure out ½ cup; reserve remaining chickpeas for another use.
- Cut lime in half and squeeze juice from one half into bowl with zest. Cut remaining half into 2 wedges; set aside for serving.
- Gather 8 cilantro sprigs on cutting board. Starting at the stem end, finely chop stems until you get to the leaves; reserve leaves for serving. Add stems to bowl with lime.
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- In a large skillet set over medium heat, cook the chorizo, crumbling it with a wooden spoon, about 5-6 minutes.While the chorizo is cooking, make the white sauce
- Add milk, a little at a time, until desired consistency is achieved.When the chorizo is fully cooked, add the refried beans to the skillet, mixing with the chorizo until fully combined and warmed through.Spread the warm meat and bean mixture onto the tostada shells
- Sprinkle with cotija cheese, iceberg lettuce, pico de gallo, guacamole and more cotija.Drizzle the finished tostada with desired amount white sauce, a squeeze of lime and hot sauce.
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- Heat 1 tbsp EVOO in a large skillet over medium heat, then add chorizo and cook until browned (~4 min). Remove chorizo and transfer all but 1 tbsp of the drippings into a bowl.
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