Grilled Chorizo Chips Food
GRILLED CORN AND CHORIZO QUESO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 12 to 16 servings
Number Of Ingredients 11
Steps:
- Preheat a grill pan over medium to medium-high heat.
- Place a large nonstick skillet over medium heat, add the chorizo and begin to brown it as it heats up.
- Meanwhile, toss the corn, jalapenos and onion with the olive oil. Season with the fajita seasoning and a pinch of salt and pepper. Place on the grill pan and cook until grill marks form and the vegetables have softened, 2 to 3 minutes per side. Set aside.
- Once the chorizo is browned, after 7 to 8 minutes, drain off all but a couple of tablespoons of the fat. Add the diced cheese, tomatoes and green chiles and chopped green chiles, juices and all. Cook, stirring occasionally, while the cheese melts and everything comes together.
- While the cheese is melting, remove the corn from the cob and dice the onion and jalapenos. Stir the vegetables into the queso.
- Taste and adjust the seasoning as needed. Serve immediately with chips or transfer to a crockpot and keep on low until ready to eat.
GRILLED CHORIZO CHIPS
This tasty, crispy snack from Ricardo Larrivée is like a grown-up version of pork rinds. These would be great right off the grill with a nice, cold glass of wine. Ignore the second ingredient listed (the oil). I had to list a second one for the recipe to submit. Enjoy!
Provided by Nif_H
Categories Meat
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Preheat the grill, setting the burners to high.
- Grill the chorizo slices on both sides until crispy, being careful not to burn. It should only take a couple of minutes on each side.
- Serve hot or at room temperature.
Nutrition Facts : Calories 172.5, Fat 14.5, SaturatedFat 5.5, Cholesterol 33.3, Sodium 467.6, Carbohydrate 0.7, Protein 9.1
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