10 Delicious Chorizo Recipes Perfect For Meal
Chorizo is a flavor-packed delight that brings a bold, smoky, and slightly spicy taste to any dish it graces. Made with seasoned pork and a blend of spices like paprika, garlic, and chili, its rich, savory profile makes it irresistible.
Whether you enjoy Spanish chorizo recipes, which is dry-cured and perfect for charcuterie boards, or Mexican chorizo, which is fresh and ideal for cooking, this versatile ingredient shines in countless recipes.
From sizzling chorizo breakfast tacos and hearty stews to creamy pastas and spicy chilis, its robust flavor elevates simple ingredients into unforgettable meals.
Try pairing it with eggs for a classic breakfast or adding it to paellas, soups, or pizzas for a deliciously bold twist. With chorizo, every bite is a journey into indulgent, smoky perfection!
Eggs & Chorizo Wraps
Looking for a quick, flavorful, and satisfying breakfast? These Eggs & Chorizo Wraps are the perfect way to kick-start your day! Packed with smoky, spiced chorizo, fluffy scrambled eggs, and gooey melted cheese, all wrapped up in a warm tortilla, this recipe delivers bold flavors in every bite.
Whether you’re preparing breakfast for the family or a quick grab-and-go meal, these wraps are sure to become a household favorite. Plus, with optional toppings like fresh cilantro, green onions, and salsa, you can customize them to suit your taste.
Recipe Overview
| Category | Details |
|---|---|
| Servings | 6 servings |
| Yield | 6 wraps |
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Total Time | 20 minutes |
Ingredients
- 12 ounces fresh chorizo
- 6 large eggs
- 2 tablespoons 2% milk
- 1 cup shredded cheddar cheese
- 6 flour tortillas (8 inches), warmed
- Optional toppings: Thinly sliced green onions, minced fresh cilantro, and salsa
Instructions
- Cook the Chorizo: Remove the chorizo from its casings. Heat a large cast-iron or heavy skillet over medium heat. Add the chorizo and cook, breaking it into small crumbles, until it is fully cooked, about 6–8 minutes. Drain any excess grease and return the chorizo to the pan.
- Prepare the Eggs: In a small bowl, whisk together the eggs and milk until well blended.
- Combine Eggs and Chorizo: Pour the egg mixture into the skillet with the cooked chorizo. Cook over medium heat, stirring frequently, until the eggs are fully set and no liquid remains.
- Add the Cheese: Sprinkle the shredded cheddar cheese over the egg and chorizo mixture. Stir until the cheese is melted and evenly distributed.
- Assemble the Wraps: Place 1/2 cup of the egg mixture down the center of each warmed tortilla. Add your favorite toppings, such as green onions, cilantro, or salsa, if desired.
- Roll and Serve: Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll up tightly. Serve immediately and enjoy!
Nutrition Information
| Per Serving (1 wrap) | Amount |
|---|---|
| Calories | 519 |
| Total Fat | 32g |
| Saturated Fat | 12g |
| Cholesterol | 255mg |
| Sodium | 1121mg |
| Carbohydrates | 28g |
| Sugars | 1g |
| Fiber | 2g |
| Protein | 27g |
Cheddar and Chorizo Strata
Looking for a hearty, crowd-pleasing dish to start your day? This Cheddar and Chorizo Strata is the perfect make-ahead breakfast or brunch recipe, packed with layers of flavor.
With the smoky richness of fresh chorizo, the creaminess of cheddar cheese, and the wholesome goodness of spinach, this dish is an irresistible blend of textures and tastes. Whether you’re hosting a weekend brunch or meal-prepping for the week, this easy-to-make strata will have everyone asking for seconds. Plus, it’s a versatile recipe you can prepare ahead of time for a stress-free morning!
Recipe Overview
| Category | Details |
|---|---|
| Servings | 8 servings |
| Yield | 1 baking dish |
| Prep Time | 20 minutes |
| Cook Time | 40-45 minutes |
Ingredients
- 7 cups day-old French bread, cut into 1-inch cubes
- 2 cups shredded cheddar cheese
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 6 ounces fresh chorizo, crumbled
- 1/3 cup chopped onion
- 6 large eggs
- 2 1/4 cups 2% milk
- 1 teaspoon garlic salt
- 1 teaspoon prepared mustard
Instructions
- Prepare the bread base: Grease a 13×9-inch baking dish. Place 4 cups of the bread cubes in a single layer in the dish. Sprinkle 1 cup of shredded cheddar cheese and the spinach evenly over the bread layer.
- Layer with chorizo and onion: Spread the crumbled chorizo and chopped onion over the spinach and cheese. Top with the remaining bread cubes and the rest of the shredded cheese.
- Mix the custard: In a large mixing bowl, whisk together the eggs, milk, garlic salt, and prepared mustard until well combined.
- Assemble the strata: Pour the egg mixture evenly over the bread layers, ensuring all pieces are moistened. Cover the dish with plastic wrap and refrigerate for several hours or overnight.
- Bake the strata: Preheat your oven to 350°F. Remove the strata from the refrigerator and let it sit at room temperature while the oven heats up. Bake, uncovered, for 40-45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Let it rest and serve: Allow the strata to stand for 5-10 minutes before cutting into slices and serving. Enjoy warm!
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Serving Size | 1 piece |
| Calories | 370 |
| Fat | 22g |
| Saturated Fat | 10g |
| Cholesterol | 192mg |
| Sodium | 946mg |
| Carbohydrates | 21g |
| Sugars | 6g |
| Fiber | 2g |
| Protein | 22g |
This recipe is perfect for any occasion, from family brunches to holiday breakfasts. Its make-ahead convenience and delicious flavors make it a guaranteed hit!
Chorizo & Chipotle Stuffed Cabbage Cups
Looking for a creative way to bring bold flavors to your dinner table? These Chorizo & Chipotle Stuffed Cabbage Cups are the ultimate crowd-pleasers! Packed with smoky chipotle, spicy chorizo, and gooey pepper jack cheese, these cabbage cups deliver a perfect balance of heat, zest, and comfort in every bite. Whether you’re making dinner for your family or impressing guests with something unique, this recipe combines wholesome cabbage leaves with a tantalizing filling that will leave everyone asking for seconds. Let’s dive into this easy-to-make yet flavor-packed dish!
Recipe Overview
| Category | Details |
|---|---|
| Prep Time | 45 minutes |
| Cook Time | 15-20 minutes |
| Total Time | 1 hour |
| Servings | 6 servings (12 cups) |
| Yield | 12 cabbage cups |
Ingredients
- 8 ounces pepper jack cheese, divided
- 2 chipotle peppers in adobo sauce, finely chopped
- 1 tablespoon adobo sauce (from the chipotle can)
- 1 can (15 ounces) crushed tomatoes
- 1/2 cup chili sauce
- 1 medium head of cabbage
- 2 tablespoons olive oil
- 8 ounces bulk pork sausage
- 8 ounces fresh chorizo
- 2/3 cup chopped onion
- 1 jalapeño pepper, seeded and finely chopped
- 2 garlic cloves, minced
- 1/2 cup dry bread crumbs
Instructions
- Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan and set it aside. Shred one-fourth of the cheese and cut the remaining cheese into 12 cubes. - Make the Sauce
In a small saucepan over medium heat, combine 1 finely chopped chipotle pepper, adobo sauce, crushed tomatoes, and chili sauce. Bring to a boil, then reduce the heat and simmer uncovered for 5 minutes. Reserve 1/2 cup of the sauce for assembly and keep the rest warm. - Prepare the Cabbage Leaves
Core the cabbage head and place it stem-side down in a large pot of boiling water. Cook for about 2 minutes, or until the outer leaves begin to loosen. Carefully remove the outer leaves and repeat until you have 12 leaves. Pat them dry, trim the thick vein at the base of each leaf, and cut a small “V” shape to make them easier to fold. - Cook the Filling
Heat olive oil in a large skillet over medium-high heat. Add the pork sausage and chorizo, breaking them apart as they cook. Sauté for 3-4 minutes until browned. Stir in the onion, jalapeño, and the remaining chopped chipotle pepper. Cook until the vegetables are tender and the meat is no longer pink. Add minced garlic and cook for another minute. Mix in the bread crumbs and 1/2 cup of the reserved sauce. - Assemble the Cabbage Cups
Lay each cabbage leaf flat. Spoon about 2 teaspoons of sauce onto the center of each leaf. Add 3 tablespoons of the sausage and chorizo filling and top with a cheese cube. Fold the edges of the cabbage over the filling, creating a small packet, and place it folded-side down in a greased muffin cup. Repeat for all 12 leaves. - Bake
Spoon the remaining sauce over the cabbage cups and bake in the preheated oven for 15-20 minutes, or until heated through. Sprinkle shredded pepper jack cheese over the top and serve warm.
Nutritional Information
| Serving Size | 2 cabbage cups |
|---|---|
| Calories | 521 |
| Total Fat | 37g (14g saturated) |
| Cholesterol | 94mg |
| Sodium | 1464mg |
| Carbohydrates | 24g (10g sugars, 3g fiber) |
| Protein | 25g |
Chorizo Spaghetti Squash Skillet
Looking for a hearty, healthy, and flavorful meal that’s quick to prepare? This Chorizo Spaghetti Squash Skillet is the perfect one-pan wonder! Combining tender spaghetti squash, savory chorizo sausage, vibrant vegetables, and a dash of taco seasoning, this dish bursts with bold flavors and wholesome goodness. Whether you’re aiming for a low-carb dinner or simply want something different, this recipe promises to delight your taste buds and make weeknight cooking a breeze.
Recipe Overview
| Category | Details |
|---|---|
| Servings | 4 |
| Yield | 1 skillet (4 servings) |
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Total Time | 30 minutes |
Ingredients
- 1 small spaghetti squash (about 2 pounds)
- 1 tablespoon canola oil
- 1 package (12 ounces) fully cooked chorizo chicken sausage links (or any sausage of your choice), sliced
- 1 medium sweet yellow pepper, chopped
- 1 medium sweet onion, halved and sliced
- 1 cup fresh mushrooms, sliced
- 1 can (14.5 ounces) no-salt-added diced tomatoes, undrained
- 1 tablespoon reduced-sodium taco seasoning
- 1/4 teaspoon black pepper
- Chopped green onions (optional, for garnish)
Instructions
- Cook the spaghetti squash:
- Halve the spaghetti squash lengthwise and scoop out the seeds.
- Place the squash halves cut-side down on a microwave-safe plate.
- Microwave on high for about 15 minutes, or until the flesh is tender. Set aside to cool slightly.
- Sauté the sausage and vegetables:
- Heat canola oil in a large skillet over medium-high heat.
- Add the sliced sausage, chopped yellow pepper, onion, and mushrooms.
- Sauté for about 5 minutes, stirring occasionally, until the onion is softened and the sausage is lightly browned.
- Prepare the squash strands:
- Once the squash is cool enough to handle, use a fork to scrape out the strands into spaghetti-like pieces.
- Combine everything:
- Add the spaghetti squash strands to the skillet with the sautéed mixture.
- Stir in the canned tomatoes (with their juices), taco seasoning, and black pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 5 minutes, allowing the flavors to meld together.
- Serve and garnish:
- Taste and adjust seasoning if needed.
- Serve hot, garnished with chopped green onions if desired.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Serving Size | 1 1/2 cups |
| Calories | 255 |
| Fat | 11g |
| Saturated Fat | 2g |
| Cholesterol | 65mg |
| Sodium | 704mg |
| Carbohydrates | 25g |
| Sugar | 14g |
| Fiber | 4g |
| Protein | 17g |
Chorizo Tacos
Ready to elevate your taco night? These Chorizo Tacos are a simple yet irresistible recipe bursting with smoky, savory flavors that will have everyone coming back for seconds.
Perfect for weeknight dinners, game-day spreads, or casual gatherings, this dish combines tender chorizo with vibrant toppings, all nestled in warm tortillas. The best part? It’s quick, easy, and endlessly customizable to suit your taste buds. Get ready to make tacos that will steal the show!
Recipe Overview
| Category | Details |
|---|---|
| Servings | 16 tacos |
| Yield | 16 servings |
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Total Time | 35 minutes |
Ingredients
- 2 teaspoons canola oil
- 1 small onion, chopped
- 1 poblano pepper, seeded and chopped
- 1 pound fresh chorizo, casings removed
- 16 mini flour tortillas
- Optional toppings: Fresh cilantro, sliced radishes, sliced jalapeños, lime wedges, and salsa
Instructions
- Sauté the Vegetables
Heat the canola oil in a large skillet over medium-high heat. Add the chopped onion and poblano pepper. Cook, stirring frequently, until the vegetables are softened and fragrant, about 5-7 minutes. - Cook the Chorizo
Add the fresh chorizo to the skillet. Break it into small crumbles using a wooden spoon or spatula. Cook until fully browned, crisp, and slightly charred, about 12-15 minutes. Stir occasionally to ensure even cooking. - Drain Excess Oil
Once the chorizo is cooked, carefully drain any excess grease from the skillet to keep the tacos from becoming too oily. - Warm the Tortillas
While the chorizo is cooking, warm the mini flour tortillas. You can heat them individually in a dry skillet over medium heat for about 30 seconds on each side or microwave them in batches, wrapped in a damp paper towel, for 20-30 seconds. - Assemble the Tacos
Spoon the cooked chorizo mixture onto each tortilla. Add your favorite toppings like fresh cilantro, sliced radishes, jalapeños, lime wedges, and a drizzle of salsa. - Serve and Enjoy
Serve the tacos immediately while the chorizo is hot, and enjoy the explosion of flavors in every bite!
Nutritional Information (Per Taco)
| Nutrient | Amount per Taco |
|---|---|
| Calories | 176 |
| Fat | 11g |
| Saturated Fat | 4g |
| Cholesterol | 25mg |
| Sodium | 447mg |
| Carbohydrates | 9g |
| Fiber | 1g |
| Sugar | 0g |
| Protein | 8g |
Chorizo recipes, Sweet Potato, and Black Bean Chili
If you’re looking for a hearty, flavorful dish to warm you up, this Chorizo, Sweet Potato, and Black Bean Chili is a must-try! Packed with the smoky heat of chorizo, the natural sweetness of sweet potatoes, and the earthy richness of black beans, this dish is a perfect blend of comfort and bold flavors. Ideal for busy days, this slow-cooker recipe requires minimal effort while delivering maximum taste. Whether you’re hosting a crowd or meal-prepping for the week, this chili is sure to become a favorite on your table.
Recipe Overview
| Category | Details |
|---|---|
| Servings | 16 servings |
| Yield | 4 quarts (approx.) |
| Prep Time | 20 minutes |
| Cook Time | 6 hours |
Ingredients
- 1 pound uncooked chorizo, casings removed (or spicy bulk pork sausage)
- 1 large onion, chopped
- 2 poblano peppers, finely chopped
- 2 jalapeño peppers, seeded and finely chopped
- 3 tablespoons tomato paste
- 3 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 4 cans (14.5 ounces each) fire-roasted diced tomatoes, undrained
- 2 cans (15 ounces each) black beans, rinsed and drained
- 2 cups beef stock
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1/4 cup lime juice
- Optional toppings: Chopped jalapeños, chopped red onion, crumbled queso fresco
Instructions
- Cook the Chorizo and Veggies
Heat a large skillet over medium heat. Add the chorizo, breaking it into crumbles as it cooks. Stir in the chopped onion, poblano peppers, and jalapeños. Cook for 8–10 minutes or until the chorizo is fully cooked and the vegetables are softened. - Transfer to Slow Cooker
Using a slotted spoon, transfer the cooked chorizo and vegetables to a 6-quart slow cooker. - Add Tomato Paste and Main Ingredients
Stir in the tomato paste until well combined. Add the cubed sweet potatoes, fire-roasted diced tomatoes (with their juices), black beans, beef stock, chili powder, oregano, coriander, cumin, and smoked paprika. Stir everything together to evenly distribute the spices. - Cook Low and Slow
Cover the slow cooker and cook on low heat for 6–7 hours, or until the sweet potatoes are tender and the flavors have melded together beautifully. - Finish with Lime Juice
Before serving, stir in the lime juice for a bright, zesty finish. - Serve and Garnish
Ladle the chili into bowls and, if desired, top with chopped jalapeños, red onion, and crumbled queso fresco. Serve hot and enjoy!
Nutrition Information
| Per Serving (1 cup) | Amount |
|---|---|
| Calories | 263 |
| Fat | 9g |
| Saturated Fat | 3g |
| Cholesterol | 25mg |
| Sodium | 823mg |
| Carbohydrates | 33g |
| Sugars | 11g |
| Fiber | 6g |
| Protein | 12g |
Chorizo Egg Casserole Recipe A Flavorful, Easy Brunch Favorite
Looking for a dish that’s packed with bold flavors and perfect for any gathering? This Chorizo Egg Casserole is your answer! Combining the smoky, spicy kick of chorizo with creamy eggs, gooey cheese, and tender hash browns, this casserole is a satisfying meal everyone will love. Whether you’re serving it for breakfast, brunch, or even dinner, its rich flavors and hearty ingredients make it a crowd-pleaser. Best of all, it’s simple to make and can easily become your go-to recipe for special occasions or weekend indulgence.
Recipe Overview
| Category | Details |
|---|---|
| Servings | 8 servings |
| Yield | 1 casserole |
| Prep Time | 30 minutes |
| Cook Time | 35 minutes |
| Total Time | 1 hour, 5 minutes |
Ingredients
- 1 pound fresh chorizo
- 3 cups frozen cubed hash brown potatoes
- 1 medium onion, diced
- 3/4 cup chopped sweet red pepper
- 2 garlic cloves, minced
- 5 large eggs
- 1-1/2 cups half-and-half cream
- 1 can (4 ounces) chopped green chiles
- 2 teaspoons chili powder
- 1 cup shredded Monterey Jack or pepper jack cheese
- 1 cup shredded cheddar cheese
- 3 tablespoons minced fresh cilantro, divided
- Sour cream, for serving
- Hot pepper sauce, for serving
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and grease an 11×7-inch baking dish to prevent sticking.
- Cook the chorizo: Heat a nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it into crumbles with a spoon, until fully cooked (about 5-7 minutes). Transfer the chorizo to a plate lined with paper towels to drain excess grease.
- Sauté the vegetables: In the same skillet, add the hash brown potatoes, diced onion, and chopped red pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender. Add the minced garlic and cook for another minute, stirring constantly to avoid burning. Remove the skillet from heat and stir the cooked chorizo back into the mixture. Let it cool for about 15 minutes.
- Prepare the egg mixture: In a large mixing bowl, whisk together the eggs, half-and-half cream, chopped green chiles, and chili powder until well combined.
- Assemble the casserole: Layer half of the chorizo and vegetable mixture in the prepared baking dish. Sprinkle half of the shredded Monterey Jack and cheddar cheeses over the top, then pour half of the egg mixture evenly over the layers. Sprinkle 1 tablespoon of minced cilantro on top. Repeat with the remaining chorizo mixture, egg mixture, and cheeses. Sprinkle another tablespoon of cilantro over the final layer.
- Bake the casserole: Place the dish in the preheated oven and bake, uncovered, for 30-35 minutes, or until the casserole is set and the top is golden. To check for doneness, insert a knife into the center; it should come out clean.
- Rest and serve: Let the casserole cool for about 10 minutes before slicing. Garnish with the remaining minced cilantro. Serve with sour cream and hot pepper sauce on the side for an extra burst of flavor.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Serving Size | 1 cup |
| Calories | 461 |
| Fat | 34g |
| Saturated Fat | 15g |
| Cholesterol | 215mg |
| Sodium | 1017mg |
| Carbohydrates | 10g |
| Fiber | 1g |
| Sugar | 3g |
| Protein | 25g |
Chorizo Burrito Bowls
Looking for a quick, flavorful meal that’s hearty, healthy, and easy to prepare? These Chorizo Burrito Bowls are the perfect solution! Packed with smoky chorizo, wholesome brown rice, vibrant veggies, and bold Tex-Mex flavors, this recipe is a guaranteed crowd-pleaser. Whether you’re feeding a family or meal-prepping for the week, these bowls offer a delicious and satisfying option that’s ready in just 25 minutes.
Recipe Overview
| Category | Details |
|---|---|
| Servings | 4 servings |
| Yield | 1-1/3 cups per bowl |
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
Ingredients
- 2 teaspoons canola oil
- 12 ounces fully cooked chorizo or jalapeño chicken sausage links, sliced
- 1 medium onion, chopped
- 1 can (15 ounces) no-salt-added black beans, rinsed and drained
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
- 1 cup fresh or frozen corn
- 1 package (8.8 ounces) ready-to-serve brown rice
- 2 cups fresh baby spinach
- 1/4 cup crumbled queso fresco or shredded Monterey Jack cheese
- Chopped fresh cilantro (optional garnish)
Instructions
- Cook the chorizo:
Heat the canola oil in a large skillet over medium heat. Add the sliced chorizo or chicken sausage and cook, stirring occasionally, until lightly browned. This should take about 4-5 minutes. Remove the cooked chorizo from the skillet and set it aside. - Sauté the onion:
In the same skillet, add the chopped onion. Cook and stir for 3-5 minutes, or until the onion becomes tender and translucent. - Combine the main ingredients:
Stir in the black beans, diced tomatoes with green chiles, corn, and the browned chorizo. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for about 5 minutes to allow the flavors to meld together. - Add rice and spinach:
Gently stir in the ready-to-serve brown rice and fresh baby spinach. Continue cooking for 2-3 minutes, or until the rice is heated through and the spinach wilts. - Finish and serve:
Divide the mixture into bowls. Top each serving with crumbled queso fresco or shredded Monterey Jack cheese. Garnish with chopped fresh cilantro, if desired.
Enjoy your homemade Chorizo Burrito Bowls warm for a comforting and nutritious meal!
Nutritional Information
| Category | Details |
|---|---|
| Servings | 4 servings |
| Yield | 1-1/3 cups per bowl |
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
Chorizo Salsa Omelet A Flavorful Start to Your Day
Start your morning with a burst of flavor! This Chorizo Salsa Omelet combines the smoky, savory taste of chorizo with the zesty freshness of chunky salsa, wrapped in a perfectly cooked omelet. It’s a quick, protein-packed breakfast that’s both satisfying and easy to make. Whether you’re in a rush or treating yourself to a leisurely brunch, this recipe is sure to impress with its bold flavors and simplicity.
Recipe Overvie
| Category | Details |
|---|---|
| Servings | 1 Omelet |
| Yield | 1 omelet |
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
Ingredients
- 1 tablespoon butter
- 3 large eggs
- 3 tablespoons water
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup cooked chorizo or sausage
- 2 tablespoons chunky salsa
Instructions
- Prepare the skillet: Heat a small nonstick skillet over medium-high heat and melt the butter, ensuring it coats the pan evenly.
- Whisk the eggs: In a mixing bowl, whisk together the eggs, water, salt, and pepper until well combined and slightly frothy.
- Cook the eggs: Pour the egg mixture into the hot skillet. The edges should start to set immediately.
- Push and tilt: As the eggs cook, gently push the edges toward the center using a spatula, allowing the uncooked portion to flow underneath. Repeat this process until the eggs are mostly set but still slightly soft on top.
- Add the filling: Spoon the cooked chorizo and chunky salsa onto one side of the omelet.
- Fold and serve: Carefully fold the other side of the omelet over the filling. Slide the omelet onto a plate and serve immediately.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 588 kcal |
| Fat | 48g |
| Saturated Fat | 19g |
| Cholesterol | 727mg |
| Sodium | 1568mg |
| Carbohydrates | 3g |
| Sugars | 2g |
| Dietary Fiber | 0g |
| Protein | 34g |
Enjoy this simple yet delicious Chorizo Salsa Omelet for a quick breakfast or brunch option that delivers big on flavor!
Mexican Chorizo and Corn Soup
Bursting with bold flavors and hearty ingredients, this Mexican Chorizo and Corn Soup is the ultimate comfort food for any season. The spicy kick of chorizo paired with the natural sweetness of corn and the creaminess of potatoes creates a soup that’s both satisfying and unforgettable. Perfect for family dinners or a cozy gathering, this one-pot wonder comes together with ease and delivers restaurant-worthy taste in every spoonful. Whether you’re a soup lover or a fan of Mexican-inspired flavors, this recipe will quickly become a favorite.
Recipe Overview
| Category | Details |
|---|---|
| Servings | 10 servings |
| Yield | 3-1/2 quarts |
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
Ingredients
- 3/4 pound bulk fresh chorizo or spicy pork sausage
- 1 large onion, chopped
- 1 medium sweet red pepper, chopped
- 1 poblano pepper, seeded and chopped
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cartons (32 ounces each) reduced-sodium chicken broth
- 1-1/2 pounds potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
- 3 cups frozen corn (about 16 ounces)
- 1/2 cup sour cream
- Optional toppings: Queso fresco and chopped fresh cilantro
Instructions
- Cook the Chorizo:
Heat a Dutch oven over medium heat. Add the chorizo and cook, breaking it into crumbles, until fully cooked through (4-6 minutes). Use a slotted spoon to transfer the cooked chorizo to a plate lined with paper towels, leaving 2 tablespoons of drippings in the pot. - Sauté the Vegetables:
In the reserved drippings, add the chopped onion, red pepper, and poblano pepper. Sauté over medium heat until the vegetables are tender and fragrant (8-10 minutes). Add the minced garlic and cook for another minute, stirring frequently. - Create the Base:
Sprinkle the flour, cumin, salt, and pepper over the sautéed vegetables. Stir constantly to combine and cook for about 3 minutes to remove the raw flour taste. Gradually stir in the chicken broth, ensuring the mixture is smooth. - Add Potatoes and Corn:
Stir in the potato cubes and frozen corn. Increase the heat and bring the soup to a gentle boil. Once boiling, reduce the heat to low and simmer, uncovered, for 10-15 minutes, or until the potatoes are tender. - Finish the Soup:
Return the cooked chorizo to the pot and stir in the sour cream. Heat the soup through, but avoid bringing it to a boil after adding the sour cream to maintain its creamy texture. - Serve:
Ladle the soup into bowls and, if desired, garnish with queso fresco and chopped cilantro for a fresh and flavorful finish.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Serving Size | 1-1/3 cups |
| Calories | 269 |
| Fat | 13g |
| Saturated Fat | 5g |
| Cholesterol | 33mg |
| Sodium | 1063mg |
| Carbohydrates | 25g |
| Sugars | 4g |
| Fiber | 2g |
| Protein | 13g |
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