Tag Archives: chorizo

Slow Cooker Chorizo Corn Chili

Chorizo sausage & corn chili is a spicy, flavorful slow cooker recipe, easily whipped up with only 15 minutes of prep & perfect for cool fall & winter days!

Chorizo sausage and corn chili is a spicy, flavorful slow cooker recipe, perfect for cool fall and winter days!

It’s a rainy, cool day in San Diego, which means it’s finally starting to feel like fall, and when it comes to recipes, nothing says fall to me more than a big bowl of chili!

During the fall and winter months growing up in Oklahoma, my Mom would put on a crock pot of chili once a week, I loved smelling the delicious aromas from the chili when I arrived home from school!

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Easy Mexican Sweet Potato Hash

Mexican Sweet Potato Hash Recipe

It’s Taco Tuesday folks, and to celebrate I decided to whip up this Sweet Potato Hash, toss it in a tortilla and seriously get my grub on!

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Cheesy Taco Sausage Balls

Cheesy Taco Sausage Balls Recipe

If there’s one thing I know how to do, it’s how to throw one heck of a party!

Whether it’s my annual Superbowl or Christmas/Birthday Cocktail Party, or just a random football watch party, I go all out on the food and fun!

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Chorizo Tostadas with Watermelon Serrano Salsa

Chorizo Tostadas with Watermelon Serrano Salsa

Now that summer has officially arrived, I’ve been seriously craving light, refreshing dishes, and watermelon keeps coming to mind!

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Beef and Chorizo Nacho Burger Sliders

Beef and Chorizo Nacho Burger Sliders

Being born and raised an Oklahoma girl, there’s not much I love more than a cheeseburger and “queso dip”.

In Oklahoma if you order “queso”, you’re basically ordering a nacho cheese dip. I found out very quickly when I moved to San Diego that California Mexican restaurants consider “queso” something totally different.

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Gluten Free Chorizo Empanadas

Gluten Free Empanadas

Truth #1: Some things are easier made gluten free than others.

Truth #2: Some things are worth the effort to be made gluten free!

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Pumpkin Enchiladas

Pumpkin Chorizo Enchiladas

It’s Week Three of my “Chopped Challenge Thursdays” and they have become the highlight of my week!

This weeks “Mystery Basket” includes jalapeños from Marin Marzolf (with the help of her husband Derek!), sharp cheddar cheese from Rafael Ocampo, Pumpkin from Erin Eddens and Nutmeg from Katie Elizabeth.

Chopped Challenge Ingredients Week Three

I was thrilled when I saw pumpkin and nutmeg on there!  Two ingredients that go together like buffalo sauce and chicken, like nutella and chocolate chips, like peanut butter and jelly, you get the point, they’re a match made in heaven! They are also two perfect ingredients for Fall which I’ve incorporated into recipes in the past such as Pumpkin Hummus, Pumpkin Cupcakes, Pumpkin Bread and my favorite, Pumpkin Chili!

The pumpkin chili actually combines all of the “Mystery Basket” ingredients this week (when topped with cheddar cheese)!  I really wanted to simply make it again because it’s that good! But of course I didn’t because “Chopped Challenge Thursdays” are all about being innovative and creating something new! I wanted to stick with some of the flavors in the chili but incorporate them into a new dish.

The final result of my “Chopped Challenge Thursday” Week Three: Chorizo Pumpkin Enchiladas

pumpkin, chorizo, enchiladas, avocado, nutmeg, jalapenos, cheddar cheese, mexican, food, recipe

I incorporated the pumpkin, nutmeg and jalapenos into a spicy, creamy sauce and filled the enchiladas with a flavorful combination or chorizo, bell peppers and sharp cheddar. I  topped them with a little more sharp cheddar and a few more sliced jalapeños!

cheddar cheese, pumpkin puree, nutmeg, tortillas, jalapeños, chorizo, onion, cumin, cayenne pepper, cocoa powder

Ingredients

  • 1 tbsp olive oil
  • 1/2 red onion (chopped)
  • 1/2 green bell pepper (chopped)
  • 12 oz pork chorizo
  • 1/2 lb tomatoes (chopped)
  • 15 oz pumpkin puree
  • 2 cloves garlic (minced)
  • 4 jalapeños (de-seeded and sliced)
  • 1 8 oz can tomato sauce
  • 1 4 oz can diced green chilies
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp nutmeg
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cocoa powder
  • 1/2 tsp dried oregano
  • 6 flour tortillas
  • 2 cups sharp cheddar cheese

Optional Toppings

  • green onions
  • sour cream
  • avocado

Start by adding the olive oil to a skillet.  Once warm, add the onions and bell peppers. Cook for 5-7 minutes then add the chorizo.

Bell Pepper Onion Chorizo Mix

While the mixture is cooking begin preparing the sauce.

Start by adding the chopped tomato to a blender or food processor.  Next add the pumpkin puree, garlic and 2 sliced jalapeños.

Pumpkin Tomato Enchilada Sauce

Blend well, then add the tomato sauce and green chilies.

Spicy Pumpkin Enchilada Sauce

Blend again, then add the cumin, chili powder, oregano, cayenne pepper, cocoa powder and nutmeg.

Jalapeño Pumpkin Enchilada Sauce

Then, you guessed it, blend again!

Pumpkin Enchilada Sauce

At this point you should have a thick, creamy sauce with a little kick behind it!

The chorizo should be cooked through at this time and the enchilada assembly process can officially begin!

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Get everything lined up and ready to go as your hands are going to start getting messy!

Start by lying one tortilla in the mound of sauce amazingness, then ladle 2 large spoonfuls from the blender of sauce onto the top of the tortilla.

These enchiladas are not for the “weak-of-sauce” basically meaning if you don’t like sauce, get outa’ here!

The sauce is actually the star of the dish, it’s used as part of the filling and not just as a light layering of moisture so you want to make sure you get plenty in there!

Next, spoon a small amount of chorizo mixture into the middle and top with a sprinkle of cheddar cheese, then roll.

Repeat the above 5 more times.

Pumpkin Chorizo Enchiladas

Now take the rest of that sauce you see over there and pile it on top!

Pumpkin Chorizo Enchiladas

I wasn’t kidding about the sauciness of this dish!

Now top the enchiladas with the remaining cheddar cheese.

Pumpkin Cheese Enchiladas

Place in the oven at 350° for 15-20 minutes.

Pumpkin Enchiladas

Remove from the oven and top that cheesy, saucy deliciousness with the 2 additional sliced jalapeños!

Spicy Jalapeño Pumpkin Enchiladas

Carefully scoop out the first enchilada.

Chorizo Pumpkin Enchiladas

Now top with the optional-ly amazing ingredients if you would like 😉

Pumpkin Avocado Enchiladas

I highly recommend the avocado and sour cream.  They add a light coolness on top of this creamy, spicy dish!

Pumpkin Chorizo Enchiladas

Now you know what time it is… time to dig in!

Pumpkin Chorizo Enchilada Bite

♣ Vegetarian Option: This recipe could easily be made vegetarian in a number of way:

  • Substitute the pork chorizo with soy chorizo.
  • Omit the chorizo and fill with extra cheese and pumpkin sauce.
  • Sauté up some additional veggies with the bell pepper and onion to fill the inside.

As I said, the sauce is the star of the dish, not the meat inside, so making this vegetarian would be easy and just as yummy!

I’ll admit, I actually ran out of the chorizo mix, so I simply filled one with extra sauce and cheese and it was delicious!

♦ Gluten Free Option: Substitute corn tortillas for flour tortillas to make this recipe gluten-free.

Chopped Challenge Thursday: Jalapeños, Sharp Cheddar, Pumpkin and Nutmeg

Prep Time: 30 minutes

Cook Time: 15 minutes

Yield: 6 enchiladas

Chopped Challenge Thursday: Jalapeños, Sharp Cheddar, Pumpkin and Nutmeg

Ingredients

  • 1 tbsp olive oil
  • 1/2 red onion (chopped)
  • 1/2 green bell pepper (chopped)
  • 12 oz pork chorizo
  • 1/2 lb tomatoes (chopped)
  • 15 oz pumpkin puree
  • 2 cloves garlic (minced)
  • 4 jalapeños (de-seeded and sliced)
  • 1 8 oz can tomato sauce
  • 1 4 oz can diced green chilies
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp nutmeg
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cocoa powder
  • 1/2 tsp dried oregano
  • 6 flour tortillas
  • 2 cups sharp cheddar cheese
  • Optional Toppings
  • green onions
  • sour cream
  • avocado

Instructions

  1. Add the olive oil to a skillet.
  2. Once warm, add the onions and bell peppers.
  3. Cook for 5-7 minutes then add the chorizo.
  4. While the mixture is cooking begin preparing the sauce.
  5. Start by adding the chopped tomato to a blender or food processor.
  6. Add the pumpkin puree, garlic and 2 sliced jalapeños.
  7. Blend well, then add the tomato sauce and green chilies.
  8. Blend again, then add the cumin, chili powder, oregano, cayenne pepper, cocoa powder, nutmeg and blend.
  9. Get everything lined up, the sauce, chorizo, tortillas and cheese, to make the enchiladas.
  10. Pour part of the sauce onto a large plate.
  11. Lay one tortilla in the sauce, then ladle 2 large spoonfuls from the blender of sauce onto the top of the tortilla.
  12. Spoon a small amount of chorizo mixture into the middle and top with a sprinkle of cheddar cheese, then roll.
  13. Repeat the above 5 more times.
  14. Take the rest of the sauce and pour it over the top.
  15. Top the enchiladas with the remaining cheddar cheese.
  16. Place in the oven at 350° for 15-20 minutes.
  17. Remove from the oven and top with the 2 additional sliced jalapeños.
  18. Top with the optional toppings if you would like.
http://whitneybond.com/2012/09/13/chopped-challenge-thursday-jalapenos-sharp-cheddar-pumpkin-and-nutmeg/

Chocolate Bell Pepper Chorizo Tostadas with Quail Egg

chocolate, bell pepper, how to use, soy chorizo, chorizo, make your own tostadas, quail egg, raw, how to openSo far there are a lot of things I love about my new condo in San Diego, but the one thing that tops the list is my neighborhoods weekly farmers market, also known as the Little Italy Mercato! With more than 150 booths there is something for everyone, including many items I’ve never eaten before, much less cooked with… kind of like that escargot, but less scary!

This week I picked up some squash blossoms, chocolate bell peppers and quail eggs.  While I’ve eaten squash blossoms and quail eggs before, I’ve never cooked with them and I’d never even heard of a chocolate bell pepper until this weekend! So what exactly is a chocolate bell pepper? It’s simply a hybrid bell pepper that spends 75 days turning from a green pepper into a chocolate-brown pepper.  The taste is a little sweeter than a green bell pepper, but very slight.

chocolate bell pepper, hybrid bell pepper, sweet bell pepper, inside of a brown bell pepper

Now comes the fun part, what am I going to make with these little “Mercato Treasures”? I went to my dungeon of happiness, also known as my refrigerator, to get some inspiration.  Staring at me in the face was my favorite Trader Joe’s item of all time, Soy Chorizo.  As my friend said at dinner that night “this is the first non-meat item I’ve eaten where I couldn’t tell the difference.”  I think it’s better than most traditional chorizo’s and definitely better for you!

So with my obvious obsession of TJ’s Soy Chorizo, I immediately decided to add that in to the mix. I also wanted to incorporate those quail eggs on top so I knew I had to create something that was “open”  i.e. not a taco, burrito etc.  So I was thinking pizza because where does my mind go at least 50% of the time… you guessed it, pizza!  But keeping with the Mexican theme, I decided to go with tostadas, they’re kind of like mini mexican pizzas after all!

cotija cheese, green onions, soy chorizo, tortillas, quail eggs, onion, chocolate bell peppers, squash blossoms

Ingredients

  • 1 tbsp avocado (or olive) oil
  • 1 chocolate bell pepper (chopped)
  • 1/2 onion (chopped)
  • 1 garlic clove (minced)
  • 12 oz soy (or traditional) chorizo sausage
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 3 large flour tortillas
  • 1/4 cup cotija cheese
  • 9 fresh, local quail eggs
  • 1/4 cup green onions (chopped)
  • 2 squash blossoms (chiffonaded)

Start by heating up the avocado oil in a large skillet.  Add the bell pepper and onion. Sauté for 3-5 minutes, then add the garlic clove.

chocolate bell pepper, avocado oil, onion, garlic

Next, add the chorizo, then top with the cumin and chili powder. Cook over low heat for 10 minutes to combine all the delicious flavors.

In the mean time, make your tostadas.  Pre-heat the oven to 350° and use a 3 inch circle pastry cutter to cut 3 tostadas from each tortilla.

tortillas, tostadas, pastry cutter, circle, small

Place the tortilla circles on to a baking stone and into the oven for 10 minutes or until nice and crispy.

tostadas, homemade, baked, tortillas

Remove from the oven and top with the bell pepper chorizo mixture and the cotija cheese.

chocolate bell peppers, chorizo, onions, tostadas, cotija cheese

Next, top with the green onions and chiffonade (fancy word for cutting herbs into long, thin strips) of squash blossoms.

chocolate, bell pepper, how to use, soy chorizo, chorizo, make your own tostadas, chocolate bell peppers,

Finally, poke a hole in the side of the quail egg, then slice it open. Remove the top half of the shell, then transfer the yoke back and forth between the shell halves while discarding the egg white (like you would do with a chicken egg).

Quail eggs are safe to eat raw without worry of salmonella because a quails body temperature is higher than a chickens which makes them resistant to infections and kills any harmful bacteria. The reason I say “fresh, local” quail eggs is because you are eating them raw. Do you really want to eat something raw that you don’t know where it came from or when it was laid? I think not!

Eating quail eggs raw gives you all the amazing nutritional benefits of the egg, rich in good cholesterol with no bad cholesterol, more protein than a chicken egg and over 100% Vitamin B1, just to name a few. It also acts as a “sauce” when you pour it out over the dish.

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And voila, my Little Italy Mercato creation has come together!

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Knock that little egg over to cover the chorizo in the “yolk sauce” and dig in!

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♣ Vegetarian Option: This recipe is vegetarian.  Yay for soy chorizo!

♦ Gluten Free Option: Substitute corn tortillas for flour tortillas to make this a gluten-free meal.

Mexican Chorizo Meatballs with Sweet Jalapeño Sauce

Meatballs in the middle of “Meatless May” say it ain’t so! Don’t worry people, I used Soy Chorizo to make these spicy, scrumptious Mexican Meatballs!  To cool down the spiciness I topped them with a Sweet and Creamy Jalapeño sauce then added a Roasted Tomatillo and Corn Couscous for the side.

This recipe also gave me a great reason to use my new Meatball Grilling Basket from Sur La Table (love this place!)

My newest culinary gadget was easy to use and worked perfectly!!!

Ingredients (makes 12 meatballs)

  • 12 oz soy chorizo
  • 1/4 cup bread crumbs
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp chili powder
  • 1/2 cup red onion (diced)
  • 1/4 cup green onions (chopped)
  • 2 tbsp fresh cilantro (chopped)
  • 2 cloves garlic (crushed)
  • 1 large egg
  • 4 oz can green chilies

Start by adding the bread crumbs, cumin, cayenne pepper and chili powder to the soy chorizo.

Next add the red and green onions, cilantro and garlic.

Finally add the green chilies and egg to combine the ingredients.

Mix well then form into meatballs. Spray the grill basket with olive oil cooking spray then place the meatballs in the basket. (If you do not have a grill basket, or a grill for that matter, you can cook the meatballs in a skillet with a tablespoon of olive oil on the stove.)

Now close the basket and place on the grill over medium heat.

Grill for about 6 minutes on each side. While the meatballs are grilling, prepare the sauce and side.

Sweet Jalapeño Sauce

Ingredients (makes app 1/2 cup)

  • 1/2 cup greek yogurt
  • 1 jalapeño (de-seeded and chopped)
  • 2 tbsp honey
  • 1 tsp cumin

Place all ingredients in a blender.

Blend until smooth.

Now, prepare the Roasted Tomatillo and Corn Couscous:

Ingredients (makes app. 2 cups)

  • 1 cup couscous
  • 1 cup water
  • 1/2 tsp salt
  • 2 tomatillos (husks removed)
  • 1 ear corn (kernels removed)
  • 1/4 cup tomatoes (chopped)
  • 1/2 cup red onion (chopped)
  • 1 jalapeño (de-seeded and chopped)
  • 1 lime (juiced)
  • 1/2 tsp cumin
  • 1 tbsp fresh cilantro (chopped)

Start by boiling the water and salt in a medium saucepan.  When the water comes to a boil, remove from the heat and add the couscous. Cover and let stand for 5 minutes. In the meantime chop the vegetables and remove the kernels from the ear of corn.

At this time roast the tomatillos on the grill until slightly charred.

Remove from the grill and chop.  Add these, as well as the other vegetables to the couscous and mix well.

Top with the lime juice, cilantro and cumin.

Mix together and your side is ready!

At this time the meatballs should be cooked through and ready to come off the grill.

Now remove the meatballs from the grill basket.

Place on a plate with the couscous and jalapeño sauce.

A unique and delicious dinner, but not for the faint of heart, this one is spicy!

One of my new favorite meals!

♦ Gluten Free Option: Substitute traditional breadcrumbs with gluten-free breadcrumbs. Use gluten-free couscous for the side.

Black Bean and Chorizo Fillo Baskets

gluten free black bean appetizer, gluten free appetizer, black bean chorizo tostito baskets, gluten free, appetizer

Last night these delightful Mini Fillo Shells were lingering around my pantry saying “fill me and eat me!” These were a spur-of-the-moment purchase while at Fresh and Easy last week.  My thought “these are cute, I can find something to put in them!” And last night I did! They became the appetizer before my yummy dinner of Chicken and Sweet Corn Tamales I made by special request for my Mom!

I decided to make a black bean puree to put in the shells with spicy pork chorizo and topped with Cotija cheese. What a great combination of crunch from the fillo baskets and creaminess from the black bean puree! They were a huge hit and gone before I could set the serving plate on the coffee table!

Ingredients (makes 15 baskets)

  • 1 box 15 mini fillo shells
  • 1 can black beans (15 oz)
  • 2 garlic cloves (chopped)
  • 2 tsp avocado oil (or olive oil)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/4 tsp salt
  • 1/4 tsp onion powder
  • 1 lime (juiced)
  • 1 package pork chorizo (12 oz)
  • 1/4 cup cotija cheese

Start by pre-heating the oven to 350°F and line the fillo shells up on a baking sheet.

Next, drain the black beans and place in a food processor or blender to puree.

Then add the chopped garlic to the black beans and blend.

Next, add the avocado oil.

Then the seasonings and lime juice.

Blend until all ingredients are incorporated.

Next, begin cooking the chorizo in a small skillet over medium-high heat.

While the chorizo is cooking pour the black bean puree into the bottom of each fillo basket.

Fill half way with the puree, just be sure to save room for the meat and cheese, AKA: the happiness!

Now about that happiness, the chorizo should be cooked through at this point and ready to be placed on top of the black bean puree!

Thank you to Billy for being such a doll and snapping some shots of me in action!

Mmmm chorizo!  Now top with the cotija cheese!  This cheese is named after a town in Mexico and is a salty, crumbly cheese similar to feta.

Place in the oven for 2-3 minutes to melt the cheese on top.

Transfer to a serving plate and just try to make it to the table before they’re all gone!

A little close-up action…

You can also top with cilantro for a little extra flavor and color!

♣ Vegetarian Option: Substitute soy-chorizo for pork chorizo, available at most grocery stores. 

♦ Gluten Free Option: Instead of fillo baskets, use Tostitos Scoops which are gluten-free.

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