Seattle Chorizo Casserole Food

SEATTLE CHORIZO CASSEROLE?

Steps:

• Preheat oven to 375 degrees F.Coat the bottom of a 9x13 inch baking dish with cooking spray.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat.Once the water is boiling,stir in macaroni and return to a boil.
• Cook the macaroni uncovered,stirring occasionally,until the macaroni is cooked through but still slightly firm,about 8 minutes,Drain well.
• Transfer cooked macaroni to a baking dish,add diced banana peppers and 1 cup grated parmesan cheese;toss well until combined.Set aside.
• Heat avocado oil in a large,deep skillet over medium heat.Add chorizo sausage and sliced vidalia onion,saute for 7 minutes until the chorizo are browned.
• Remove from heat.Reserve the grease in 1/2 cup.Add 1/2 cup honey mustard,garlic pepper and remaining parmesan cheese;mix well until combined.
• Heat margarine in a medium saucepan over medium heat.Combine heavy cream,half and half,cream cheese,1/2 cup chorizo grease and remaining honey mustard;whisk together and let it simmer for 5 minutes or until blended and thickened.
• Spoon chorizo mixture onto macaroni mixture.Pour cream cheese sauce and spread evenly.Add jalapeno slices on top, and sprinkle with shredded swiss cheese.
• Cover with aluminum foil.Bake for 30 minutes.Take out the oven.Remove the foil,return to oven for 10 minutes.Cool completely.

POTATO AND CHORIZO CASSEROLE

Steps:

• Preheat oven to 375°. In a small skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 5-7 minutes; drain. Transfer to a large bowl. Stir in the hash browns, soup, cheeses, onion, peppers and pepper flakes. Transfer to a greased 13x9-in. baking dish. Sprinkle with panko., Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Sprinkle with parsley and cilantro before serving.

CHORIZO SCALLOPED POTATO CASSEROLE

Steps:

• In a large skillet, cook chorizo over medium heat until meat is fully cooked; drain. Place chorizo on several layers of paper towel; blot with additional paper towels. , In a greased 2-1/2-qt. baking dish, layer half of the potatoes, onion and chorizo. Repeat layers. , In a small saucepan, combine the broth, cream cheese, cream and salt. Cook and stir until mixture comes to a boil. Reduce heat; simmer until liquid is reduced to about 1-1/2 cups. Remove from the heat; stir in 1 cup Mexican cheese blend until melted. Pour over chorizo., Cover and bake at 350° for 60-70 minutes or until potatoes are tender. Sprinkle with remaining Mexican cheese blend. Bake, uncovered, 5-10 minutes longer or until cheese is melted.,