Bbq Chorizo Stuffed Potatoes Recipes

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SAUTEED POTATOES WITH CHORIZO



Sauteed Potatoes with Chorizo image

Provided by Marcela Valladolid

Categories     side-dish

Time 35m

Yield 4 to 6 servings (or about 3 cups)

Number Of Ingredients 5

1 tablespoon vegetable oil
10 ounces Mexican pork chorizo, casings removed (see Cook's Note)
1 small onion, diced
1 pound red skinned new potatoes, cut into small (1/4-inch) dice, and boiled
Kosher salt and fresh ground black pepper

Steps:

  • Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.

CHORIZO-STUFFED SWEET POTATOES



Chorizo-Stuffed Sweet Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

4 medium sweet potatoes
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon pickling spice
1 cup plain fat-free Greek yogurt
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/4 cup golden raisins
8 ounces fresh chorizo, casings removed
2 tablespoons pine nuts
Chopped fresh mint, for topping

Steps:

  • Preheat the oven to 450 degrees F. Pierce the sweet potatoes all over with a fork and microwave on a microwave-safe plate until tender, 20 to 25 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium-high heat. Add the pickling spice and cook, stirring, until toasted, about 1 minute. Transfer the spiced oil to a mini food processor and pulse until the pickling spice is finely ground, about 1 minute. Transfer the spiced oil to a medium bowl and stir in the yogurt, garlic, 1 teaspoon salt and a few grinds of pepper; set aside.
  • Soak the raisins in 1/2 cup warm water in a small bowl, 10 minutes. Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring and breaking up the meat with a wooden spoon, until browned and crisp, 5 to 6 minutes. Stir in the pine nuts and cook, stirring, until lightly toasted, about 30 seconds. Transfer the chorizo mixture to a bowl. Drain the raisins and stir into the chorizo mixture.
  • Arrange the sweet potatoes on a foil-lined baking sheet. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper; rub to coat evenly. Roast until the potato skins are crisp, about 10 minutes. Split open the sweet potatoes and fluff the flesh with a fork; season with salt and pepper. Top with the chorizo, yogurt sauce and mint.

Nutrition Facts : Calories 620, Fat 43 grams, SaturatedFat 11 grams, Cholesterol 53 milligrams, Sodium 1236 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 22 grams, Sugar 14 grams

PAPAS CON CHORIZO (MEXICAN CHORIZO AND POTATOES)



Papas con Chorizo (Mexican Chorizo and Potatoes) image

The bold, delicious flavors of this traditional Mexican dish are sure to become your new favorite breakfast. Top with a fried or poached egg, or serve inside corn tortillas. I like to top mine with Cotija cheese, cilantro, and hot sauce, with a side of avocado. Home- or store-made chorizo is best, however, feel free to use your favorite brand.

Provided by France C

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 5

1 ¼ pounds Yukon gold potatoes, cut into 3/4-inch cubes
¾ pound fresh Mexican chorizo sausage, casing removed
vegetable oil, as needed
1 small onion, diced
salt and ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly soft, 5 to 6 minutes. Drain.
  • Meanwhile, cook chorizo over medium-high heat in a large skillet, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon of grease in the skillet. Add oil if necessary to make up 1 tablespoon.
  • Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and saute until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.

Nutrition Facts : Calories 364.4 calories, Carbohydrate 28.9 g, Cholesterol 72.8 mg, Fat 20.4 g, Fiber 2.6 g, Protein 16.3 g, SaturatedFat 0.2 g, Sodium 716.4 mg, Sugar 0.7 g

BBQ CHORIZO POTATO SALAD



BBQ chorizo potato salad image

Spruce up homemade potato salad with chorizo in this flavour-packed side dish that's a perfect accompaniment to a summer barbecue - great for serving a crowd

Provided by Lulu Grimes

Categories     Side dish

Time 45m

Number Of Ingredients 7

750g new potatoes , halved if large
4-6 large cooking chorizo (or 12 small ones)
150ml soured cream
3 tbsp mayonnaise
1 tsp Dijon mustard
1 celery stalk , finely diced (optional)
1 tbsp dill , very finely chopped

Steps:

  • Put the potatoes in a pan of cold salted water and bring to the boil. Simmer for 15 mins or until tender and a knife goes in easily. Drain the potatoes and return to the pan, then stand for 5-10 mins to steam-dry. Cut them into bite-sized pieces, season with salt, cover and chill until cold.
  • Heat the barbecue (or heat a griddle pan if cooking indoors). Halve each large chorizo lengthways and put them, cut-side down, on the barbecue (small chorizo can go on whole). Cook, turning once or twice, until they are crisp around the edges and cooked through. Slice the chorizo into pieces.
  • Combine the soured cream, mayonnaise and mustard, then add to the cold potatoes with the celery and dill. Gently fold the potatoes into the dressing, taking care not to break up them too much. Scatter the chorizo on top to serve.

Nutrition Facts : Calories 597 calories, Fat 44 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 2.2 milligram of sodium

BBQ CHORIZO-STUFFED POTATOES



BBQ Chorizo-Stuffed Potatoes image

BBQ sauce with chorizo adds sweet spice to this savory potato filling sure to please all soccer fans!

Provided by My Food and Family

Categories     Home

Time 1h

Yield 30 servings

Number Of Ingredients 6

15 small new potatoes (1-1/2 lb.)
3 green onions, finely chopped, divided
1 cup KRAFT Shredded Cheddar Cheese
1/2 lb. Mexican chorizo, cooked, crumbled
1/3 cup KRAFT Original Barbecue Sauce
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Heat oven to 350°F.
  • Cook potatoes in boiling water 20 min. or until tender; drain. Cut potatoes lengthwise in half. Scoop out centers into bowl, leaving 1/4-inch-thick shells.
  • Reserve 1 Tbsp. onions. Add remaining onions, cheese, chorizo and barbecue sauce to potatoes in bowl; mash until blended. Spoon into potato shells. Place in shallow baking dish.
  • Bake 20 min. or until heated through. Top with sour cream and reserved onions.

Nutrition Facts : Calories 60, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 115 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 1 g, Protein 2 g

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