Chorizo Mushroom Quiche Food

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QUESO FUNDIDO



Queso Fundido image

Provided by Guy Fieri

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 link fresh Mexican chorizo, casing removed
1/2 yellow onion, minced
1 serrano chile pepper, seeded and minced
2 cloves garlic, minced
1/2 cup shredded Oaxaca cheese
1/2 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
1 tablespoon all-purpose flour
1/2 cup dark beer
1/2 cup canned pinto beans, drained and rinsed
1/2 cup canned diced roasted green chiles
Chopped scallions and diced tomato, for garnish
Tortilla chips, see Cook's Note

Steps:

  • Preheat the oven to 400 degrees F. Cook the chorizo in a large cast-iron skillet over medium heat, breaking up the meat with a wooden spoon as it renders, about 5 minutes. Add the onion, serrano and garlic and continue cooking until the chorizo is crisp and the onion is translucent, 5 to 7 minutes. Remove the mixture from the skillet and transfer to a bowl. Toss the cheeses with the flour in a separate bowl.
  • Add the beer to the skillet, stirring and scraping up any browned bits from the bottom of the skillet. Whisking constantly, add the cheese mixture a little bit at a time, whisking until smooth and well blended. Stir in the beans, chiles and chorizo mixture.
  • Place the skillet in the oven and cook until the queso is hot and bubbly, about 5 minutes. Garnish with scallions and tomato and serve with tortilla chips.

CHORIZO BURGERS



Chorizo Burgers image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 18

8 pieces thick-cut bacon
1/4 cup mayonnaise
1/4 cup fresh cilantro, chopped
Kosher salt and freshly ground black pepper
1 pound ground chuck
1/2 pound chorizo
One 4-ounce can diced green chiles (not drained)
1/4 cup olive oil
2 tablespoons salted butter
4 large eggs
4 burger buns
Green leaf lettuce, leaves separated
1 large tomato, sliced thin
Hot sauce, to taste
Taco Tots, recipe follows
One 32-ounce bag frozen potato tots (about 5 cups)
1 tablespoon taco seasoning
1 cup grated Monterey Jack cheese

Steps:

  • Preheat the oven to 425 degrees F.
  • Put the bacon on a sheet pan lined with foil. Bake until crispy, 18 to 20 minutes.
  • Meanwhile, make the cilantro mayo: Mix the mayo with the chopped cilantro and a pinch of salt and pepper in a small bowl. Set aside.
  • Preheat a large cast-iron skillet over medium heat.
  • For the patties, mix the chuck, chorizo, green chiles, a pinch of salt and 1/4 teaspoon black pepper in a large bowl until combined well. Pinch off a fourth of the meat mixture, forming it into a disc. Repeat with the remaining meat to make 3 more discs. Put 2 tablespoons olive oil in the preheated skillet, then add the patties. Using the bottom of a spatula, smash the patties until they are about 1/2-inch-thick. Fry until cooked through, 4 to 5 minutes per side, then remove to a plate.
  • Meanwhile, start the eggs. Heat the remaining olive oil and the butter in a nonstick skillet over medium heat. Add the eggs and cook sunny-side up, 5 to 6 minutes for a slightly runny yolk. Remove the eggs with a slotted spatula to drain or remove the eggs to a paper towel-lined plate to drain.
  • Spread the bottom of each bun with some of the cilantro mayo and place on plates or a serving dish. Top each with a patty and 2 pieces of bacon. Top each with lettuce, tomato and an egg; drizzle with some hot sauce. Spread the remaining cilantro mayo on the bun lids, then place them carefully on top of the burgers.
  • Serve alongside the Taco Tots.
  • Preheat the oven to 425 degrees F.
  • Toss the potato tots and taco seasoning on a sheet pan. Bake until crisp, about 20 minutes. Remove from the oven, sprinkle over the cheese and return to the oven to melt the cheese, 5 minutes more.

CHORIZO QUESO



Chorizo Queso image

Provided by Food Network

Time 20m

Yield 4 quarts

Number Of Ingredients 8

1/2 pound butter
1/2 pound flour
2 quarts heavy cream
Two 12-ounce bottles Mexican lager
3 3/4 pounds American cheese, shredded
3 pounds Cheddar, shredded
1 3/4 pounds smoked Gouda, shredded
1 quart cooked chorizo

Steps:

  • Melt butter in a stockpot over medium heat, then whisk in flour slowly, adding more only after it incorporates with butter. Whisk in heavy cream and lager until combined with roux. One quart at a time, add cheeses. Once all cheese is melted, add chorizo.

SCRAMBLED EGGS WITH CHORIZO SAUSAGE



Scrambled Eggs with Chorizo Sausage image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

10 large eggs
1/4 cup milk, half-and-half, or heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 medium-sized cooked chorizo sausages, skin removed and cut into a 1/4-inch dice

Steps:

  • In a medium bowl, whisk together the eggs and milk and season with salt and pepper.
  • Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the chorizo and cook, stirring, until just beginning to brown, about 5 minutes. Scoop the chorizo out of the skillet with a slotted spoon and transfer to a plate. Wipe the skillet out with a paper towel.
  • Return the skillet to medium to medium-low heat and heat the remaining 1 tablespoon oil. Add the egg mixture and cook, stirring, about 3 minutes. Add the chorizo and cook, stirring, about 2 to 4 minutes more depending on the desired firmness of the eggs. Serve immediately.

SMOKY CHORIZO CHILI



Smoky Chorizo Chili image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 17

1 tablespoon extra-virgin olive oil
1 pound fresh chorizo, removed from casings
Kosher salt and freshly ground black pepper
1 medium red onion, chopped, plus more for topping
1 small orange bell pepper, chopped
1 small red bell pepper, chopped
3 cloves garlic, chopped
1 jalapeno, seeded if desired, chopped
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Two 14.5-ounce cans fire roasted diced tomatoes
2 cups low-sodium beef broth
Two 15.5-ounce cans black beans, rinsed and drained
1/2 small butternut squash, peeled and diced (about 2 cups)
Parsley leaves, pickled jalapeno rings, grated Cheddar and sour cream, for topping

Steps:

  • Heat the olive oil in a large Dutch oven over medium heat. Crumble in the chorizo. Sprinkle with salt and pepper. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3 minutes. Add the red onion and bell peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic, jalapeno, ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the meat and vegetables in the spices, about 1 minute.
  • Add the tomatoes, beef broth and 2 cups water. Bring to a simmer over medium-low heat, then stir in the black beans and butternut squash. Simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes.
  • Serve the chili with bowls of the toppings on the side for passing at the table.

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