Tortilla Chip Chorizo Stuffing Recipes

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EASY CHORIZO STUFFING



Easy Chorizo Stuffing image

Kick your up stuffing another notch by adding Mexican chorizo. To make it easy, I used prepackaged chorizo found in the refrigerated section of all markets.

Provided by Yoly

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 30m

Yield 6

Number Of Ingredients 6

1 pound fresh Mexican chorizo
1 cup chopped onion
1 cup diced celery
1 ¼ cups water
¼ cup butter
1 (6 ounce) package dry stuffing mix (such as Stove Top®)

Steps:

  • Remove casings from chorizo. Cook with onions and celery in a large skillet until chorizo is crumbly and browned and onions and celery are softened, 7 to 9 minutes. Remove from the skillet, add to a large bowl, and set aside.
  • Bring water to a boil in the same skillet. Add butter to the boiling water and allow to melt. Pour stuffing mix into the boiling water and remove from heat. Stir and cover with a lid. Allow stuffing to stand for 5 minutes. Fold in chorizo mixture and stir until well combined.

Nutrition Facts : Calories 466.3 calories, Carbohydrate 25.8 g, Cholesterol 73.9 mg, Fat 31.8 g, Fiber 1.6 g, Protein 18.2 g, SaturatedFat 13.8 g, Sodium 1270.7 mg, Sugar 3.8 g

CHEESY MUSHROOM STUFFING



Cheesy Mushroom Stuffing image

Provided by Food Network Kitchen

Time 2h35m

Yield 8 servings

Number Of Ingredients 15

4 tablespoons unsalted butter, plus more for the dish
12 ounces wild mushrooms, sliced
2 scallions, sliced (white and green parts separated)
1 large shallot, finely chopped
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground pepper
1/4 cup brandy (optional)
6 large eggs
2 1/2 cups heavy cream
1 1/2 cups low-sodium chicken or vegetable broth
1 clove garlic, grated
12 cups 3/4-inch cubes stale crusty white bread (about 14 ounces)
1 1/4 cups grated fontina cheese (about 4 ounces)
1 1/4 cups grated sharp white cheddar cheese (about 4 ounces)
1/2 cup chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until tender and lightly browned, about 6 minutes. Push the mushrooms to one side of the skillet and add the remaining 2 tablespoons butter, then add the scallion whites, shallot, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the shallot is softened, about 3 minutes. Remove the skillet from the heat and carefully add the brandy. Return to the heat and cook until the pan is dry, about 30 seconds. Let cool slightly.
  • Whisk the eggs, heavy cream, chicken broth, garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl. Stir in the bread cubes, mushroom mixture, 1 cup each fontina and cheddar, the scallion greens and parsley. Let sit 30 minutes to allow the bread to soak up the egg mixture.
  • Butter a 3-quart baking dish. Add the stuffing and top with the remaining 1/4 cup each fontina and cheddar. Bake until golden brown, about 1 hour. Let sit about 20 minutes before serving.

EMERIL LAGASSE CHORIZO STUFFING



Emeril Lagasse Chorizo Stuffing image

Provided by Emeril Lagasse

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup chopped green bell pepper
Salt and freshly ground black pepper to taste
1 tablespoon chopped garlic
12 slices white sandwich bread
1 cup chicken stock
Pinch crushed red pepper
1/4 cup chopped fresh parsley leaves
1 large egg
1 tablespoon olive oil
1/4 pound ground pork
1/4 pound fresh chorizo sausage, casings removed, crumbled
1 cup chopped yellow onion
1 cup chopped celery

Steps:

  • Preheat oven to 350 degrees F. Heat the oil in a large saute pan over medium heat. Add the pork and chorizo and cook until completely browned. Add the onions, celery and bell pepper, season with salt and pepper and cook, stirring until the vegetables are soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat. Put the bread in a large rectangular glass baking dish and pour in the chicken stock. Soak for 10 to 15 minutes. Remove and squeeze each slice, reserving the stock. In a large mixing bowl, combine the bread and stock with the pork and vegetable mixture. Mix well. Season with salt, black pepper and crushed red pepper. Stir in the parsley. Let cool completely and season again with salt and black pepper. Add the egg and mix thoroughly. Transfer dressing to a 3 quart baking dish and bake for 30 to 40 minutes or until browned on top.

TORTILLA WITH CHORIZO



Tortilla with Chorizo image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 medium yellow onion, sliced
1 red pepper, roughly chopped
1 (7-ounce) package pre-cooked chorizo, thinly sliced
1/2 pound red potatoes, cubed, boiled until tender and drained
1 garlic clove, minced
3 tablespoons chopped cilantro leaves
1 teaspoon kosher salt, plus 1 pinch
1/2 teaspoon freshly ground black pepper
12 eggs

Steps:

  • Preheat oven to 450 degrees F.
  • Heat canola oil in a 12-inch nonstick or cast iron saute pan over medium high heat. Add onions and peppers, cook until tender, about 5 minutes. Add chorizo, potatoes, garlic, and cilantro stirring carefully as to not break up the potatoes, cook 1 more minute. Season with salt and pepper.
  • In a large bowl whisk eggs with a pinch of salt until well blended. Add eggs to the pan with the chorizo mixture. Stir gently with a heatproof spatula, allowing the bottom to cook, pulling away at the sides to allow the egg on top to run underneath as if cooking an omelet.
  • When eggs are mostly set but still a little runny place pan in oven for about 5 minutes until set and slightly puffed and brown on top.
  • Remove from oven. Cut into wedges. Serve warm or at room temperature.

CORNBREAD CHIPOTLE CHORIZO STUFFING



Cornbread Chipotle Chorizo Stuffing image

Provided by Food Network

Time 1h30m

Yield App. 7 cups

Number Of Ingredients 10

8 cups crumbled (1/4-inch pieces), toasted cornbread
1 tablespoon olive oil
1/2 pound chorizo, cut into 1/4-inch pieces
1 cup finely chopped green bell pepper
1 cup finely chopped onion
1/2 cup chopped fresh parsley
2 tablespoons TABASCO® brand Chipotle Pepper Sauce
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 to 3/4 cup chicken broth

Steps:

  • Place cornbread in a large bowl and set aside. Heat oil in a large skillet over medium heat; add chorizo and cook until browned, about 10 minutes. Remove chorizo from pan and add to cornbread.
  • Add bell pepper and onion to drippings in skillet and cook over medium heat until softened. Add 1/2 cup broth to skillet and scrape up any browned bits from bottom of pan. Add to cornbread along with parsley, TABASCO® Chipotle Sauce, salt, and pepper and mix well.
  • Add additional broth 1 tablespoon at a time until desired consistency is reached (when stuffing holds together slightly). Spoon stuffing into a buttered 2-quart casserole dish. Cover with foil and bake in a 400 degrees F oven for 30 minutes. Remove foil and bake 20 minutes longer.

CHICKEN, CHORIZO AND TORTILLA STOUP (STEW-LIKE SOUP)



Chicken, Chorizo and Tortilla Stoup (Stew-like Soup) image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

1 pound chicken tenders
Salt and pepper
3/4 pound chorizo sausage, in packaged meats case near kielbasa
2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced
1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
1 (15-ounce) can dark red kidney beans, drained
2 teaspoons hot sauce
1 quart chicken stock
1 sack red or blue corn tortilla chips
2 cups shredded pepper jack or smoked Cheddar
Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves

Steps:

  • Preheat medium soup pot over medium-high heat.
  • Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble.
  • Preheat broiler.
  • Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs. ;

ROASTED QUAIL WITH BRIOCHE AND CHORIZO STUFFING



Roasted Quail with Brioche and Chorizo Stuffing image

If you wish to prepare the sauce ahead of time, simply heat 2 teaspoons of extra-virgin olive oil in a small saucepan, add the shallots, and proceed with the recipe, but do not whisk in the butter. To serve, reheat the sauce in the skillet used to brown the quail, bringing it to a gentle simmer, and stirring with a wooden spoon to scrape up the browned bits on the bottom of the skillet. Whisk in the butter as directed.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 24

3 1/2 cups cubed brioche, cut into 1-inch cubes
3 to 4 tablespoons extra-virgin olive oil
1/4 pound Spanish-style chorizo sausage, finely diced
3 ribs celery, thinly sliced
2 cloves garlic, finely chopped
1 medium onion, chopped
6 to 8 fresh sage leaves, finely chopped
3 dried apricots, chopped
1 large egg, lightly beaten
1 1/2 teaspoons kosher salt, plus more as needed
Freshly ground black pepper
About 1 cup homemade brown chicken stock, or low-sodium canned chicken broth (see note)
8 whole quail
1 shallot, sliced
1/4 cup red wine
1 cup demi-glace or reduced brown chicken stock
6 dried apricots, coarsely chopped
2 tablespoons dried currants
2 tablespoons cold unsalted butter
Wilted Greens, optional, recipe follows
2 tablespoons extra-virgin olive oil
3 shallots, sliced (about 1/2 cup)
1 pound Swiss chard, stems diced, leaves coarsely chopped
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • For the Quail and Stuffing: Spread the brioche cubes on a baking sheet and bake until dry but not browned, 8 to 10 minutes. Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat. Add the chorizo and cook until crispy, about 3 minutes. Add the celery, garlic, onion, sage and apricots and cook, stirring occasionally, until tender, about 8 minutes. Transfer to a large bowl and cool slightly.
  • Add the brioche cubes to the vegetables and toss. Add the egg, salt, pepper, and enough of the chicken broth to moisten the bread, and toss.
  • Season the quail inside and out with salt and pepper. Stuff each quail loosely with the brioche mixture and tie the legs together with kitchen twine. Put the remaining stuffing into a lightly buttered casserole dish. (The recipe may be prepared up to this point 1 day ahead, covered, and refrigerated.)
  • Bake the stuffing until browned on top, about 30 minutes. Meanwhile, heat 1 tablespoon of the remaining olive oil in an ovenproof medium skillet over high heat. Add half the quail and cook, turning as each side gets a rich mahogany brown, about 8 minutes in all. Transfer to a low roasting pan or casserole dish just large enough to hold the quail. Repeat with the remaining quail, adding more olive oil if necessary. Reserve the skillet and drippings. Transfer the quail to the oven and roast until an instant-read thermometer inserted in the cavity reads 160 degrees, about 20 minutes.
  • For the Sauce: Add the shallots to the reserved drippings in the skillet over medium heat and cook until tender, about 5 minutes. Add the red wine and simmer until reduced by about half, stirring occasionally with a wooden spoon to scrape up the browned bits. Add the demi-glace or chicken stock, the apricots and currants. Simmer until fruit is tender, 8 to 10 minutes. Remove from the heat and keep warm.
  • Transfer the quail to a plate and tent loosely with foil. Whisk the butter into the sauce a bit at a time until the sauce is glossy and coats the back of a spoon. (If necessary, gently reheat the sauce before whisking in the butter off the heat.)
  • To serve, spoon some of the stuffing into the centers of 4 dinner plates. Set 2 quail on top, spoon some sauce over, and ring with some of the Wilted Greens.
  • Heat the olive oil in a large skillet over medium-high heat. Add the shallots and chard stems and cook, stirring occasionally, until brown, about 6 minutes. Stir in the chard leaves and cook, tossing, until wilted, about 2 minutes. Season with salt and pepper.

LEMON ROAST CHICKEN WITH CHORIZO STUFFING



Lemon roast chicken with chorizo stuffing image

The Spanish-style stuffing in this roast chicken dish is packed with flavour and even more so if you make it ahead of time

Provided by Good Food team

Categories     Main course

Time 2h15m

Number Of Ingredients 15

4 onions , 2 unpeeled and thickly sliced, 2 finely chopped
2 tbsp olive oil , plus extra for greasing
3 tsp sweet smoked paprika
4 lemon thyme sprigs
1 ½kg whole chicken
2 lemons , zested and then halved
100g chorizo , diced
120g cooking chorizo , meat squeezed from the skins
175g fresh white breadcrumbs
100g soft dried apricots , chopped
4 tbsp chopped flat-leaf parsley
1 large egg , beaten
250ml glass white wine
400ml chicken stock
sauteed potatoes and steamed broccoli, to serve (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Lay the sliced onions in the middle of a roasting tin. Mix the oil with 2 tsp paprika and leaves from one of the thyme sprigs. Rub all over the chicken, sit it on top of the onions and season well. Push 3 of the lemon halves inside the cavity, cover the chicken loosely with foil and roast for 45 mins.
  • Meanwhile, make the stuffing. Cook the diced chorizo over a low-medium heat until crisp and plenty of oil has collected in the pan. Scoop out the chorizo to cool, and tip the chopped onions into the pan. Soften gently for 15-20 mins, then tip into a bowl to cool.
  • Rub together the cooking chorizo meat and the breadcrumbs, as if you were rubbing butter into flour to make pastry. When the breadcrumbs are all orange, mix in the cooked chorizo and onions, apricots, parsley, leaves from another thyme sprig, remaining paprika, the lemon zest and egg. Squeeze over the juice from the remaining lemon half, season with lots of pepper, then use your hands to squish everything together really well.
  • Grease a small roasting tin and push in the stuffing, roughing up the surface with a fork - this will create lots of crispy bits. Tear over the remaining thyme sprigs.
  • After 45 mins, remove the foil from the chicken and pour the wine and stock into the tin. Reduce oven to 180C/160C fan/ gas 4 and put the chicken back in with the stuffing on a shelf below. Roast for another 45 mins until the juices between the legs and body run clear.
  • Rest the chicken for 15 mins while you bubble the pan juices to reduce a little, then carve and serve with the stuffing, reduced juices, and sautéed potatoes and steamed broccoli, if you like.

Nutrition Facts : Calories 760 calories, Fat 35 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 18 grams sugar, Fiber 5 grams fiber, Protein 56 grams protein, Sodium 1.9 milligram of sodium

ROAST TURKEY WITH SPICY CHORIZO STUFFING



Roast Turkey With Spicy Chorizo Stuffing image

I found this recipe in the Thanksgiving issue of Easy Home Cooking. Sounds delicious and I need a safe place to keep it.

Provided by SkinnyMinnie

Categories     Whole Turkey

Time 3h15m

Yield 12 serving(s)

Number Of Ingredients 16

14 lbs whole turkey, thawed
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 cup pecans, chopped
12 ounces chorizo sausage, casing removed and crumbled
1 1/2 cups celery, thinly sliced
1 medium onion, chopped
1 medium red bell pepper, chopped
1 (16 ounce) package cornbread stuffing mix
2 cups chicken stock
1/3 cup butter, cut into small cubes
1 teaspoon dried thyme

Steps:

  • Preheat oven to 325ºF.
  • Remove the neck and giblets from the turkey; discard or reserve for another use.
  • Place on a rack in a large roasting pan, breast side up.
  • In a small bowl, combine the chili powder, oregano, garlic powder, salt and pepper.
  • Rub the turkey evenly with oil and sprinkle evenly with chili powder mixture.
  • Roast for 3 hours or until the breast reaches 170ºF and juices run clear.
  • Meanwhile, place a large nonstick skillet over medium-high heat until hot.
  • Toast pecans in the dry skillet; set aside on a plate.
  • Coat the skillet with non stick spray and add the sausage, celery, onion and bell pepper.
  • Cook until the sausage is no longer pink, about 4 min, stirring frequently.
  • Add the remaining ingredients; stir gently, yet thoroughly to blend.
  • Coat a 13x9" baking dish with cooking spray, add the sausage mixture, cover tightly and bake during last 40 min of roasting the turkey.
  • Cover the turkey with foil and let stand for 15 min before carving.
  • Serve stuffing on the side.

Nutrition Facts : Calories 1048.1, Fat 58, SaturatedFat 17.4, Cholesterol 303.1, Sodium 1290.6, Carbohydrate 34.5, Fiber 7, Sugar 3.9, Protein 91.9

SCRAMBLED EGGS WITH CHORIZO AND TORTILLAS



Scrambled Eggs with Chorizo and Tortillas image

Provided by Ruth Cousineau

Categories     Egg     Breakfast     Brunch     Quick & Easy     Sausage     Tortillas     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

12 large eggs, lightly beaten
6 cups good-quality corn tortilla chips
1 medium onion, chopped
2 tablespoons olive oil
1/2 pound Mexican chorizo (fresh sausage), casing discarded, or 7 ounces Spanish chorizo (cured sausage), cut into 1/2-inch pieces
Accompaniment: bottled green salsa

Steps:

  • Stir together eggs and tortilla chips.
  • Cook onion in oil in a 12-inch heavy nonstick skillet over medium heat, stirring, until softened. Add chorizo and cook, breaking up any lumps, just until fresh sausage is no longer pink, about 3 minutes, or dried is heated through, about 1 minute.
  • Add egg mixture and cook over medium-high heat, stirring frequently, until set but still moist, 2 to 3 minutes.

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