CHORIZO BITES
This is an easy recipe for chorizo bites. Glazed in sticky beer sauce this Spanish chorizo sausage appetizer can be enjoyed either warm or cold!
Provided by Julia | Appetizer Addiction
Categories All Recipes
Time 13m
Number Of Ingredients 6
Steps:
- Remove the skin from chorizo sausage (if too thick) and slice it into ½ inch (1 cm) slices.
- In a skillet/frying pan, melt the butter. Add the sliced chorizo and cook the sausage on low-medium heat for a minute or two before adding soy sauce, beer and brown sugar. Give it a stir.
- Increase the heat and cook for a few minutes to reduce the beer. Stir from time to time. Stir in the ketchup.
- Serve warm.
Nutrition Facts : Calories 487 calories
CHORIZO-TATER TOT BITES
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Bake the Tater Tots as the label directs and set aside. Reduce the oven temperature to 375 degrees F.
- Meanwhile, cook the chorizo in a medium ovenproof nonstick skillet over medium-high heat until lightly browned, about 5 minutes. Transfer to a paper towel-lined plate and wipe out the skillet.
- Whisk the eggs with the half-and-half, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Stir in the Tater Tots, cheese and scallions.
- Melt the butter in the skillet and add the egg mixture, spreading it out with a rubber spatula. Scatter the chorizo over the top; transfer the skillet to the oven and bake until the eggs are set, about 30 minutes. Let stand 10 minutes, then slide onto a cutting board and cut into bite-size pieces.
CHORIZO APPETIZERS
What better way to get a meal or party started than with these unbelievable Chorizo Appetizers! Their bite-size packs a huge flavor!
Provided by V & V Supremo Foods, Inc.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Generously spray a 24 small-size muffin pan with cooking spray; set aside.; Cut tortillas into 24 circles using a 3-inch round cookie or biscuit cutter. Press tortilla rounds into muffin pans to create a cup, and set aside.; Remove the plastic casing from the chorizo.; In a medium skillet over medium-high heat, cook chorizo for 8 minutes. Add onion and garlic and continue to cook for 1 minute. Mix in beans.; Fill each tortilla cup with about ½ Tbsp. of cheese, ½ Tbsp. of chorizo and beans mixture. Top with ½ Tbsp. of cheese over the chorizo. Bake for 15 minutes.; In a small bowl, combine, tomato, onion, cilantro, season with salt and pepper. Set aside.; Remove chorizo cups from the oven and let cool slightly. Top each cup with sour cream and tomato mixture. Serve and enjoy!
CHORIZO PIZZA BITES
Spicy chorizo is paired with cool tomatoes and cotija cheese to create a crowd pleasing appetizer!
Provided by LaDonna Langwell
Categories Trusted Brands: Recipes and Tips Hunt's
Time 45m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
- Heat a skillet over medium heat. Add chorizo and cook, gently breaking it up after a couple minutes. Allow it to bubble, stirring infrequently, until most of the bubbles have stopped and sausage is firm. Remove from heat.
- Place tomatoes into a bowl. Break into smaller pieces with the back of a fork, if desired.
- Divide dough into 16 small pieces, flattening each into a small circle. Place each circle on prepared baking sheet. Divide tomatoes and then the chorizo among the circles. Top with shredded Monterey Jack and crumbled cotija cheese.
- Bake in preheated oven until dough is golden brown and cheese has melted, 8 to 15 minutes. Check after 8 minutes to ensure chorizo is not burning.
- Top with minced cilantro leaves.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 15.3 g, Cholesterol 30.5 mg, Fat 12.4 g, Fiber 0.6 g, Protein 10.5 g, SaturatedFat 5.5 g, Sodium 620.3 mg, Sugar 2.4 g
CHORIZO PUFF PASTRY BITES
These tasty bites are ideal as a tasty snack and can also be served as a pre dinner appetiser or as part of a canapé selection.
Provided by ClipCreativeAndPR
Categories European
Time 50m
Yield 15 Bites, 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 180 degrees centigrade.
- Grease an oven proof baking tray.
- Cut the chorizo in to thin rectangular sticks ½ inch wide and 3 inches long.
- On a clean surface scatter some plain flour and roll out the puff pastry until it is an inch thick.
- Then cut the pastry in to long thin strips about a half an inch wide and 9 inches long.
- The next bit is a bit fiddly using one pastry strip wrap it around the chorizo a bit like a twister until the chorizo is fully covered with the pastry, if the pastry is bit short it doesn't matter too much.
- Refrigerate the chorizo and puff pastry bites for roughly 10-20 minutes.
- Once they have been refrigerated place the bites on to the baking tray making sure they are not over crowded.
- Then use a pastry brush and paste the bites with egg wash.
- Cook the pastry bites in the oven for abut 15-20 minutes or until golden brown and cooked.
- Transfer them to wire rack until completely cooled.
Nutrition Facts : Calories 567.6, Fat 41.1, SaturatedFat 11.7, Cholesterol 63.5, Sodium 510.1, Carbohydrate 36.8, Fiber 1.2, Sugar 0.6, Protein 12.5
CHORIZO AND POTATO SPANISH TORTILLA BITES
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
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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