El Diablo Chorizo Casserole Recipes

CHORIZO EGG CASSEROLE

Steps:

• In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes., Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered 35-40 minutes, or until set and bubbling. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.

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.

EL DIABLO BURGER CASSEROLE?

Steps:

• 1. In a large skillet,cook the ground beef,chopped red onion,sliced jalapenos and crumbled bacon,stir until no longer pink;drain fat over a colander.
• 2. Return to pan and add chili pepper flakes and black pepper;cook until the meat is lightly browned,set aside.
• 3. For the sauce:in a medium bowl,combine soup,habanero sauce,heavy cream,whipped cream cheese,parmesan cheese,onion powder and garlic powder;mix well.
• 4. In a greased 13 x 9-inch baking dish,add sliced potatoes and jalapeno poppers;mix well.Pour the sauce onto potato mixture and top with ground beef mixture.
• 5. Bake covered with foil for about 1 hour at 350 degrees F.
• 6. Uncover and continue baking for another 20 to 30 minutes or until the potatoes are tender.
• 7. Remove from oven,sprinkle with shredded pepper jack cheese over the casserole;return to oven for 4 to 5 minutes or until the cheese is melted.

BLACK BEAN CHORIZO CASSEROLE WITH PICKLED ONIONS

Steps:

• Make the lime crema: In a small bowl, whisk together sour cream and lime zest. Cover and refrigerate until ready to use.
• Make the pickled onions: In a separate bowl, combine red onion, lime juice, 1 teaspoon salt and 1/2 teaspoon sugar. Let the onion pickle at room temperature for at least 1 hour.
• Meanwhile, toast the chiles for the sauce: Heat a very large skillet (or use a Dutch oven) over medium-high heat until hot. Lay chiles flat in skillet and toast until fragrant and pliable and color darkens, 10 to 15 seconds a side; do not let them burn and turn bitter. Transfer chiles to a large bowl, cover with hot water and let stand 30 minutes. Wipe out skillet.
• Make the bean-chorizo mixture: While chiles soak, heat 2 tablespoons oil in the skillet over medium-high heat. Add chorizo and cook until golden, about 5 minutes. Transfer to a paper-towel-lined plate.
• Stir white onion into skillet and cook until softened, about 7 minutes. Finely chop 1/4 cup cilantro stems and add to pan, along with cumin. Cook 1 minute.
• Return chorizo to pan. Stir in beans, 1 cup stock and 3/4 teaspoon salt. Bring to a simmer; reduce heat to medium-low and cook gently 10 minutes. Taste and add more salt if needed.
• Make the chile sauce: Heat broiler. Place garlic cloves (in skins) on a baking sheet. Broil, turning once, until very tender, 5 to 10 minutes. Peel garlic when cool enough to handle.
• Drain chiles and place in a blender or food processor. Add peeled garlic and 2 cups stock. Purée until smooth.
• Heat 4 tablespoons oil in a large skillet over medium-high heat. Add chile purée and simmer vigorously, stirring often, for 5 minutes or until sauce has thickened. Add remaining 1 cup stock, reduce heat to medium-low, and simmer gently, stirring often, until sauce reduces to 1 1/2 cups, about 25 minutes. Stir in remaining 2 teaspoons sugar and 1/2 teaspoon salt and remove from heat.
• Assemble the casserole: Heat oven to 350 degrees. Spread a quarter of the chile sauce over bottom of a 9-by-13-inch baking dish. Place a layer of 6 overlapping tortillas on top of the sauce, followed by another layer of sauce, half the bean mixture and half the cheese. Cover with another layer of 6 tortillas, a layer of sauce, remaining bean mixture and remaining cheese. Spoon remaining sauce on top. Cover pan tightly and bake 20 minutes. Uncover and continue baking until casserole is bubbly around edges and cheese is melted, 20 minutes more.
• Let casserole rest 10 minutes, then serve topped with dollops of lime crema, some pickled onion, pumpkin seeds and cilantro leaves.

CHORIZO EGG CASSEROLE

Steps:

• In a large skillet, cook and crumble chorizo over medium-high heat until cooked through, 5 to 7 minutes. Drain on paper towels.
• In same skillet, cook and stir potatoes, onion, and pepper until tender, about 5 to 7 minutes. Add garlic, cook a minute longer. Remove from heat and stir in chorizo. Cool 15 minutes.
• Whisk eggs, cream, green chilies, and chili powder. Layer a greased 11x7 inch baking dish with half of each of the following: chorizo mixture, cheeses, and egg mixture. Sprinkle with tablespoon cilantro. Top with remaining chorizo and eggs. Sprinkle with remaining cheese and a tablespoon cilantro. Refrigerate, covered, overnight (I just made mine right away and didn't refrigerate).
• Preheat oven to 350. Remove casserole from refrigerator while oven heats. Bake, uncovered, until set and bubbling, about 35 to 40 minutes.
• Let stand 10 minutes before serving. Sprinkle with remaining cilantro.
• Serve with sour cream and pepper sauce.