CHORIZO BAKE
Make and share this Chorizo Bake recipe from Food.com.
Provided by Graybert
Categories Portuguese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375ºF (190ºC).
- In skillet, cook sausage over medium heat, stirring often, for about 5 minutes or until golden.
- Meanwhile, in bowl, beat together cream cheese, cornmeal and sugar until smooth.
- Beat in eggs, 1 at a time, beating until smooth after each addition.
- Stir in corn, 1 cup of the cheese, onions, jalapeno pepper, oregano, salt and pepper.
- Pour half of the egg mixture into greased 8-cup (2 L) casserole.
- Cover with three-quarters of the sausage.
- Pour remaining egg mixture over top.
- Sprinkle with remaining sausage and cheese.
- Bake in oven for about 30 minutes or until light golden and set.
- Let cool for 5 minutes.
CHORIZO PASTA BAKE
You can vary the spiciness of this dish by adding more chillies. I served this to visitors and it's now his favourite meal - she says he'd have it for every meal if she'd let him! So, I'm a very happy cooker. ;o) If you cook pasta on a rolling boil it is less likely to stick together - and it doesn't boil over - I don't know why! It just doesn't. My husband likes to pour EVOO and balsamic vinegar over his, but that's him!
Provided by franja
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil and fry onion until soft and translucent.
- Empty tin of tomatoes into saucepan and add cooked onion, chilli, tomato puree & chorizo.
- Bring to boil than simmer for 30 minutes.
- Meanwhile, cook pasta in plenty of boiling salted water.
- Drain pasta.
- Add sauce to pasta and mix together well.
- Place in ovenproof dish and cover with the grated cheese.
- Bake in oven - Gas mark 6 - 200C (180C in fan oven) for 20 - 30 minutes depending on how crusty you like the cheese topping.
- Serve with crusty bread.
Nutrition Facts : Calories 736.9, Fat 36.1, SaturatedFat 15.6, Cholesterol 76, Sodium 1112, Carbohydrate 69.2, Fiber 4.2, Sugar 5.9, Protein 33.1
BAKED CHEESE WITH CHORIZO
Provided by Marcela Valladolid
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
MEXICAN CHORIZO BREAKFAST CASSEROLE
I came up with this recipe when I was looking for a breakfast casserole, but wanted something different than the normal breakfast casseroles.
Provided by ckutac
Categories Breakfast and Brunch Eggs
Time 1h5m
Yield 10
Number Of Ingredients 11
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line the bottom with bread slices.
- Cook chorizo over medium-high heat until starting to brown, about 3 minutes. Transfer to a bowl. Heat oil in the same pan. Add onion; cook and stir until tender, about 3 minutes. Peel poblanos and slice flesh. Mix with the onion.
- Beat eggs and milk together in a large bowl. Season with garlic powder, salt, and pepper.
- Spread chorizo over the bread slices. Cover with onion-poblano mixture. Pour the beaten eggs on top. Sprinkle cheese blend over the top.
- Bake in the preheated oven until eggs are set and top is starting to brown, about 30 minutes.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 14.8 g, Cholesterol 210.9 mg, Fat 23.6 g, Fiber 1.5 g, Protein 20 g, SaturatedFat 6.7 g, Sodium 709.6 mg, Sugar 4.4 g
CHORIZO & MOZZARELLA GNOCCHI BAKE
Upgrade cheesy tomato pasta with gnocchi, chorizo and mozzarella for a comforting bake that makes an excellent midweek meal
Provided by Marianne Turner
Categories Dinner, Pasta, Supper
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 318 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.7 milligram of sodium
VEGETARIAN PIRI PIRI CHORIZO BAKE
This is a quick and easy-to-throw-together, eat-the-rainbow revelation. Colored heirloom tomatoes are a great addition if you can get hold of them. The piri piri sauce is wonderful, so consider making double and keeping half for another recipe. Serve with brown rice for an even healthier meal.
Provided by Henry Firth
Categories HarperCollins Vegetarian Vegan Dairy Free Bell Pepper Tomato Dinner Lemon Rice Basil
Yield 4 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 350°F
- First, cook the sweet potatoes. Peel the sweet potatoes and cut them into 3/4-inch cubes.
- Cut the bell peppers in half, cut out the stems and seeds, and cut the flesh into 3/4-inch cubes, then put them in the roasting pan. Use the back of a knife to lightly crush the 3 garlic cloves and add them to the pan. Drizzle with a little olive oil and sprinkle with salt and pepper. Add the sweet potatoes to the peppers and put the pan in the oven for 10-15 minutes, until the peppers have small black patches on the skins.
- Meanwhile, cut up store-bought sausages into bite-sized pieces and cook following the instructions on the package.
- To make the piri piri sauce, peel and roughly chop the onion and garlic. Cut the bell pepper in half and cut out the stem and seeds. Rip the stems from the chiles, cut them in half lengthwise, and remove the seeds if you prefer a milder sauce. Put the onion, garlic, pepper, and chiles in the blender with the paprika, oregano, red wine vinegar, and basil. Grate in the zest of the lemon, then cut it in half and squeeze in the juice, catching any seeds. Add a drop of water and blend to a smooth paste. Taste and adjust the seasoning, if necessary.
- Remove the roasting pan from the oven. Transfer the sausages and piri piri sauce to the pan and mix everything together. Add the cherry tomatoes and put the pan back in the oven for 15 minutes, until the potatoes and peppers are cooked and the sauce is piping hot.
- Heat the rice or cook it following the instructions on the package.
- Pluck the leaves from the cilantro and discard the stems. Coarsely chop the leaves and sprinkle them over the vegetables.
- Serve with rice.
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.
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