Baked Cheese With Chorizo Food

CHORIZO MAC & CHEESE

Steps:

• Cook the pasta according to the pack instructions and drain. Heat a frying pan and cook the chorizo until it's crisp. Remove from the pan with a slotted spoon onto kitchen roll to drain.
• Heat the oven to 200°C/Fan 180°C Fan/ Gas 5. Pour the milk into a pan with the garlic, shallots and bay. Warm gently but don't boil.
• While the milk warms, melt the butter in another saucepan. Add the flour to the pan and stir continuously with a wooden spoon to make a thick, smooth roux.
• When the milk is hot but not boiling, strain it, then slowly add it to the roux, whisking until it comes to the boil and thickens. Bubble for 2 minutes then add half the Cheddar cheese and black pepper.
• Mix together the sauce, pasta and chorizo and tip into an oven dish. Sprinkle the remaining Cheddar cheese over the top and cook for 25 minutes until golden.

CHORIZO & MOZZARELLA GNOCCHI BAKE

Steps:

• Heat the oil in a medium pan over a medium heat. Fry the onion and garlic for 8-10 mins until soft. Add the chorizo and fry for 5 mins more. Tip in the tomatoes and sugar, and season. Bring to a simmer, then add the gnocchi and cook for 8 mins, stirring often, until soft. Heat the grill to high.
• Stir ¾ of the mozzarella and most of the basil through the gnocchi. Divide the mixture between six ovenproof ramekins, or put in one baking dish. Top with the remaining mozzarella, then grill for 3 mins, or until the cheese is melted and golden. Season, scatter over the remaining basil and serve with green salad.

CHORIZO FUNDIDO

Steps:

• Place chorizo, green onions, red bell pepper, poblano chilies, and jalapeno in a cold skillet. Turn heat to medium-high. As skillet comes up to temperature break up chorizo into very small pieces. Continue cooking until sausage is browned and peppers are barely cooked through, 4 to 6 minutes. Remove from heat. If sausage releases a lot of grease, mop up some with a paper towel.
• Mix cream cheese, sausage mixture, Monterey Jack cheese, Cheddar cheese, and sour cream in a bowl. Transfer to a shallow, heat-proof baking dish.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil on high until browned and bubbly, 5 or 6 minutes.

CHEESY CHORIZO BAKED CHICKEN

Steps:

• Brush both sides of the chicken with olive oil and sprinkle with the taco seasoning.
• Place the chicken in a casserole dish and bake in a 400 degree oven for 25 minutes.Note: Increase bake time if using regular cut (not thin cut) chicken breasts,
• As the chicken bakes, cook the chorizo in a skillet over medium heat for 5 to 8 minutes, breaking it apart as it cooks. Drain on paper towels to remove excess grease.
• When the chicken is done, top the chicken with the cooked chorizo and pour the queso over top. Bake an additional 5 minutes. Serve with tomatoes and cilantro over top if desired.Note: This is very good if served with warm tortillas and/or tortilla chips.

NO-BAKE CHEESECAKE

Steps:

• Beat the cream cheese in a medium-sized bowl until light and fluffy. Add the sweetened condensed milk, lemon juice, and vanilla and beat well until completely incorporated. Pour the cheesecake filling into the graham cracker pie crust. Refrigerate for 4-5 hours or until set. When ready to serve, spread the pie filling over the top of the cheesecake filling.

SAUSAGE QUESO DIP RECIPE (WITH REAL CHEESE!)

Steps:

• In a large dry pot or deep skillet over med/high heat, brown sausage (10-12 min), breaking it apart with your spatula (the sausage releases enough oil to grease the pan). When browned, remove excess grease by pushing a paper towel around the pan with a spatula until fully saturated then discard.
• Cut cream cheese into pieces and stir it into browned pork until melted and incorporated.
• Add 2 cans un-drained Rotel tomatoes, 15 oz can drained corn, and 8 oz shredded cheddar (reserve some cheddar to garnish the top if desired). Cook over med heat, stirring occasionally just until bubbly and cheese is melted. Remove from heat, garnish with fresh tomatoes, reserved cheddar, and chopped chives. Serve with tortilla chips.

LOW-CARB SNACKS : HOMEMADE BAKED CHEESE CRISPS RECIPE

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• Line a baking sheet with parchment paper. Not waxed paper. Not foil. PARCHMENT. Trust me.
• Shred cheese and mix with seasonings or herbs (Do NOT add salt. Cheese is salty enough.) OR
• Cut cheese into thin slices. (or get the cheese cut "for sandwiches" at the deli in your grocery store)
• Either put little lumps of the shredded cheese (maybe 1 Tbsp or so) or squares of the sandwich slices (about 1/4 or 1/6 of a full slice per cheese crisp) onto the parchment, a couple of inches apart. They will spread as they bake.
• Bake 5-7 minutes or until beginning to brown around the edges.
• Allow to cool, to finish getting crispy.
• Eat! They're great plain or with your favorite dips.

SMASHED POTATOES WITH CHORIZO

Steps:

• Cook potatoes and the garlic in boiling, salted water until soft.
• Drain and reserve.
• In a non-stick, oven-safe pan, render chorizo until slightly brown.
• Preheat grill.
• Briefly mash the potatoes, fold in with the chorizo.
• Add butter, chives, salt and pepper, mix well.
• Sprinkle potatoes with cheese and place under the grill.
• Grill until the cheese is browned.

MAC 'N' CHEESE WITH CHORIZO AND POBLANOS

Steps:

• To make the herbed crumbs: Mix the panko and butter together in asmall bowl, being sure that the panko is coated with the butter. Stir in the Gruyère and herbs. Season to taste with salt and pepper. Set the crumbs aside.
• To make the cheese sauce: Bring the evaporated milk, whole milk, and cream just to boil in a large saucepan over medium heat, taking care that the mixture does not boil over. Remove from the heat. Gradually whisk in the Cheddar, Gruyère, and goat cheese, and mix until the cheeses are melted. Whisk in the sriracha and mustard. Season to taste with salt and pepper. Set the cheese sauce aside.
• Heat oil in a large skillet over medium heat. Add the chorizo and cook, stirring occasionally, until browned and crispy, about 5 minutes. Using slotted spoon, transfer the chorizo to paper towels to drain.
• Position a rack in center of oven and preheat oven to 400°F. Lightly oil large baking dish or cast iron skillet.
• Bring large pot of salted water to boil over high heat. Add the radiatore and cook according to package directions until almost al dente (slightly undercook pasta as it will bake and soften further in the oven-my pasta said to boil 11 to 12 minutes for al dente, and I boiled it for 8 minutes instead). Drain well. Return the pasta to the cooking pot and stir in the cheese sauce, chorizo and poblanos. Stir in the yolks, mixing well.
• Spread the mixture in the oiled dish and sprinkle the herbed crumbs on top. Bake until the crumbs are golden brown and the sauce is bubbling around the edges, about 20 minutes. Sprinkle with the chives, if using, and serve hot.

BAKED SALMON RECIPE FOIL

Steps:

• Preheat four 20cm/8in squares of foil and brush each with little oil. Preheat the oven to 180 C/350F /Gas 4
• Place one salmon fillet in the middle of each piece of foil. Top with a few slices of onion, tomato, chorizo sausage and cheese. Season each peace with oregano, rosemary, salt and black pepper.
• Bring up the sides of the foil and seal well at the top to create a neat package.
• Place the packages on the baking sheet and cook about 20 minutes, until the salmon is cooked through and opaque and the cheese is melted.
• Serve with potatoes and summer salad.

BAKED PASTA WITH BACON, CHORIZO, TOMATOES, MUSHROOMS AND CHEESE SAUCE

Steps:

• Preheat the oven to 180° Celsius
• while the pasta is cooking fry the bacon until crispy
• add the sausage and once that is cooked, add the tomatoes
• when the tomatoes are cooked, add the mushrooms
• mix the ingredients into the cooked pasta with the cheese sauce
• bake in the oven for 25 minutes

BAKED HAWAIIAN ROLL SLIDERS WITH CHORIZO + CHEESE

Steps:

• For the chimichurri: Place the shallot, garlic, red pepper flakes, dried oregano, red wine vinegar, lime juice and salt in a bowl. Let it rest for 5 to 10 minutes. Add the fresh herbs and combine. Finally, drizzle in the olive oil and stir to blend it all together. Set aside.
• Preheat the oven to 350°F.
• Heat a non-stick skillet over medium heat. Add the chorizo. As it cooks, use a wooden spoon to break up the meat into crumbles. When the chorizo is cooked through, remove it to a paper towel lined plate to drain.
• Remove the rolls from the package to a cutting board. Using a long serrated bread knife, slice the rolls in half to separate the top from the bottom. Don't pull them apart, though.
• Grease a 9"x13" baking dish with 1 tbsp of softened butter. (Alternatively, line the baking dish with a sheet of parchment paper with the extra overlapping the sides. Use the parchment to lift the entire slab of sandwiches out of the pan and onto a serving platter or board.)
• Place the bottom of the rolls into the dish. Drizzle half the chimichurri sauce over the rolls. Spread half the chorizo evenly over the rolls. Next, layer on half the provolone slices; it's okay to overlap the cheese but distribute it evenly. Repeat with the remaining chorizo and provolone. Drizzle the rest of the chimichurri sauce all over the cheese. Set the top half of the rolls on top.
• Melt the remaining 2 tbsp of butter and stir in the garlic powder and dried herbs. Brush or spoon the butter over the sandwiches.
• Cover with foil and bake for 10 minutes. Remove the foil and bake for an additional 10 minutes.
• Serve right out of the oven!

MELTED CHEESE AND CHORIZO WITH GRILLED BREAD

Steps:

• Heat 1 1/2 tablespoons oil in large skillet over medium heat. Add onions; sauté until deep golden brown, stirring often and adjusting heat as needed to prevent burning, 25 to 30 minutes. Sprinkle with salt and pepper.
• Meanwhile, heat remaining 1 tablespoon oil in medium skillet over medium heat. Add leeks; sauté 3 to 4 minutes. Add 3/4 cup water; cover and cook until leeks are tender, stirring often and adding more water by tablespoonfuls to moisten as needed, 10 to 15 minutes. Add wine; cook uncovered until leeks are very soft, about 5 minutes longer. Sprinkle with salt and pepper. Combine onions and leeks in small bowl.
• Preheat oven to 450°F. Divide onion-leek mixture among 4 small gratin dishes. Top mixture in each dish with chorizo slices, then cheese.
• Bake until cheese melts and bubbles, about 15 minutes. Serve hot with grilled bread.

BAKED CHEESE WITH CHORIZO

Steps:

• Preheat the oven to 425 degrees F. Oil a 3 or 4 cup ovenproof baking dish.
• In a dry medium skillet, saute the chorizo over medium-high heat until almost crisp. Remove the chorizo to a plate. Add the onion and garlic to the pan juices and cook until soft, about 5 minutes. Return the chorizo to the skillet with the onions and garlic and stir to combine.
• Put 1/2 of cheese in the baking dish and sprinkle with 1/2 of the chorizo mixture. Repeat with the remaining cheese and chorizo mixture. Bake until the cheese is bubbling, about 20 minutes. Serve with flour tortillas for soft tacos.

BAKED CHORIZO CHEESY MAC

Steps:

• Prepare Mac n Cheese according to directions. Stop before step 3. Crumble Chorizo in skillet and cook 7 minutes on medium heat. Tilt pan to drain grease off meat. Combine Macaroni, cheese sauce, and chorizo in loaf pan. Sprinkle with shredded cheese and bread crumb topping. Bake at 425 degrees for 8 minutes. Serve hot!

BAKED CHEESE WITH CHORIZO

Steps:

• Preheat the oven to 425 degrees F. Oil a 3 or 4 cup ovenproof baking dish.
• In a dry medium skillet, saute the chorizo over medium-high heat until almost crisp. Remove the chorizo to a plate. Add the onion and garlic to the pan juices and cook until soft, about 5 minutes. Return the chorizo to the skillet with the onions and garlic and stir to combine.
• Put 1/2 of cheese in the baking dish and sprinkle with 1/2 of the chorizo mixture. Repeat with the remaining cheese and chorizo mixture. Bake until the cheese is bubbling, about 20 minutes. Serve with flour tortillas for soft tacos.