Tag Archives: chorizo

Weeknight Chorizo Wraps.

*Sorry about the photo…erg.

You will find a theme with me, especially when we are talking about quick, weeknight dinners: many of them are paninied. It is about the quickest way I have found to create a handheld pocket of goodness that you can eat as you are running out the door for your next appointment. Last week I told you about Pita Pizza Paninis and I got to thinking, though I won’t have a bum finger forever, it might be fun to share more of my quick dinner ideas.

Often when I get home from work midweek and have another activity scheduled that I have to go to I don’t want to cook. This can frequently lead to eating out. Not only is this taxing on the budget over time, it is taxing on the waistline as well. So I have developed many quick dinners that take a little pre-planning, but only a little time to execute the night of.

The key with this dish is to cook up the chorizo ahead of time, it only takes about 15 minutes to cook up a pound of it and throw it into the refrigerator for use all week. If you are feeding more mouths, you may need to scale the weight up, but for two people, this will tide us over with a plethora of chorizo laden dishes all week.

Chorizo Wraps. (makes 4 wraps)

Ingredients

2 medium/large potatoes, chopped into 1/4 inch pieces and boiled for 10 minutes

1 T olive oil

Your choice of veggies, chopped (I like to use whatever is on hand like red onion (1/4 cup), a little zucchini (one small one), and green cabbage (about 1/2 cup shredded))

4 oz cooked Mexican style chorizo

2 eggs, scrambled

1/2 C shredded cheese

4 tortillas

Preheat your panini pan.

Throw all of the ingredients, except the eggs, cheese and tortillas into a sauté pan heated over medium-high heat with olive oil. Cook for 10 minutes, stirring frequently to get an even seer on everything. Turn off heat and mix in eggs. Scoop one quarter the ingredients onto each tortilla, top with cheese, fold and panini until golden brown.

Serve with cilantro, arugula, sour cream and hot sauce.

As a side note, if you cook up rice or other whole grains at the beginning of the week to use in dishes this would be a great dish to add it to and you could save time not having to cook up the potatoes. You can also skip the panini part to cut down on the time a little…we just really like to panini stuff!

Enjoy!

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Filed under Eggs, Fast & Easy, Mexican Inspired, Panini, Pork, Potatoes

Stuffed Hungarian Wax Peppers.

I grew a mystery pepper this year. It came out of a mixed bag of hot pepper seeds I got two years ago…I had no idea it would take. Through a little internet searching…and simply reading the varieties that were listed on the mix, I have decided it is a Hungarian Wax Pepper and it is doing quite well. After figuring out what the heck it was, I had to decide how to use them. I settled on stuffing and roasting them. It was good decision because they turned out quite well. Do you have any mystery peppers? What did you do with them?

Stuffed Hungarian Wax Peppers.

Ingredients

4-6 Hungarian wax peppers

1 oz cooked Mexican chorizo or lump crab

1 oz shredded cheddar cheese, chopped

1.5 oz cream cheese, softened

2 T chives, finely chopped

Preheat oven to 350. Cut tops off each pepper and set aside. Using a small spoon, a pepper corer, or the back of a fork, remove the seeds from the peppers. Combine remaining ingredients in the bowl and mix until well combined, a fork works well for this. Carefully stuff each pepper full. Replace top (it will stick to the filling) and place each pepper on a silpat lined baking sheet.

Bake for 25-35 minutes, or until peppers are tender, golden and filling is bubbly. Allow to cool slightly before serving.

Enjoy!

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Filed under Appetizer, Cheese, Edible Plants, From the Garden, Garden, Gluten Free, Grain Free, Pork, Side Dish, Snacks, Vegetables

Cheesy Chorizo Breakfast Potatoes.

I first had a dish like this at my sister-in-law’s house in Arizona for breakfast. It was so yummy that I had to bring it home. This is the only way I can make breakfast that the hubs will not add hot sauce! It is simple and it introduced me to chorizo, but not just any chorizo, chorizo at breakfast, which is quite exciting.

The hubs and I rarely eat a meal without heat anymore. Everything we make has some hot or spicy component in it. Nothing crazy hot, but warm and chili flavored. This dish is a perfect example of exactly what I am talking about. If you like comfortably warm and have built at least some tolerance for heat, you will like this, so long as your chorizo is not blazing hot!

Chorizo Breakfast Potato Scramble.

Ingredients (recipe is for two, if cooking for four double the chorizo, bacon and potatoes)

1/4  lb Mexican style chorizo

2 slices of thick cut bacon

8 oz potatoes

1/2 t cumin

1 t granulated garlic

1 t Mexican oregano, crushed

1 medium red onion, diced

1 medium bell pepper, diced

1/2-1 C cheddar cheese

Chop potatoes into 1/4 inch cubes and place in a small pot. Fill the pot with cold water just to cover the potatoes. Boil over high heat for 6 minutes. Remove the potatoes from heat and drain. Set aside.

While the potatoes are cooking, cook the chorizo over medium heat in a large skillet. Remove from the pan and set aside. Drain fat from pan, it is ok if there are still chorizo bits present. Add bacon and fry. Remove from pan. Remove all but about two tablespoons of fat from the pan.

As an aside, if you want to pre-cook the bacon, reserve two tablespoons of chorizo fat for cooking the potatoes (it may make the dish hotter overall). If you use chicken chorizo instead of pork and don’t have a lot of fat, or don’t want to cook the potatoes in the fat at all, use olive oil (2 tablespoons).

Dice bacon when it is cool. Set these aside if you are still cooking your bacon.

Add potatoes and spices to the large skillet with the bacon fat. Cook potatoes over medium-high heat, tossing as they cook, for about 10 minutes, or until a nice char starts forming. After 5 minutes, add onions. After eight minutes add chorizo, bacon and peppers. Cook for two more minutes and turn off heat. Top with cheese.

Serve as is, with a fried egg on it or in tortillas with your favorite toppings, like cilantro, sour cream, and salsa.

Enjoy!

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Filed under Breakfast, Cheese, Eggs, Mexican Inspired, Pork, Potatoes