Seattle 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.

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.,

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.

MEXICAN CHORIZO BREAKFAST CASSEROLE

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line the bottom with bread slices.
• Cook chorizo over medium-high heat until starting to brown, about 3 minutes. Transfer to a bowl. Heat oil in the same pan. Add onion; cook and stir until tender, about 3 minutes. Peel poblanos and slice flesh. Mix with the onion.
• Beat eggs and milk together in a large bowl. Season with garlic powder, salt, and pepper.
• Spread chorizo over the bread slices. Cover with onion-poblano mixture. Pour the beaten eggs on top. Sprinkle cheese blend over the top.
• Bake in the preheated oven until eggs are set and top is starting to brown, about 30 minutes.

MEXICAN CHORIZO AND POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium-high heat. Cook and stir ground beef, chorizo, and onion until meat is browned and crumbly, 5 to 7 minutes. Season with chili powder, cumin, paprika, salt, coriander, and black pepper. Add black beans, tomatoes, and corn; cook and stir until heated through, about 5 minutes. Transfer mixture to a 2-quart baking dish.
• Combine cream cheese and butter in a microwave-safe bowl; heat on high until melted, about 1 minute. Stir cream cheese mixture until smooth; spread over meat mixture. Layer hash browns over cream cheese mixture and top with Cheddar cheese.
• Bake in the preheated oven until cheese is melted and potatoes are lightly brown, 30 to 40 minutes. Serve with shredded lettuce and guacamole.

CHORIZO CASSEROLE RECIPE

Steps:

• Heat oven to 350°F
• Cook chorizo, onions and peppers in large skillet on medium heat 8 to 10 min. or until meat is done, stirring frequently; drain
• Whisk eggs, milk and sour cream until blended. Add to meat mixture along with the potatoes and 1 cup cheese; mix well.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese.
• Bake 30 to 35 min. or until knife inserted in center comes out clean. Sprinkle with cilantro.