Best Chorizo Bake Recipes

CHICKEN AND CHORIZO PASTA BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
• Heat the oil in a large deep skillet over medium-high heat. Add chicken, and cook until firm and lightly browned, about 5 minutes. Stir in the bell pepper and chorizo and cook for 5 minutes until the chorizo is hot and the chicken is no longer pink in the center. Remove from heat.
• Pour the tomato puree, cream, and red pepper flakes into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes until the sauce has thickened. Add drained pasta and sauce to the skillet containing the chicken and mix well. Spoon the mixture into an oven proof dish. Sprinkle the Cheddar, mozzarella, and Parmesan cheese over the top. Bake 30 minutes, or until the top is golden and bubbly.

CHORIZO & MOZZARELLA GNOCCHI BAKE

Steps:

• Heat the oil in a medium pan over a medium heat. Fry the onion and garlic for 8-10 mins until soft. Add the chorizo and fry for 5 mins more. Tip in the tomatoes and sugar, and season. Bring to a simmer, then add the gnocchi and cook for 8 mins, stirring often, until soft. Heat the grill to high.
• Stir ¾ of the mozzarella and most of the basil through the gnocchi. Divide the mixture between six ovenproof ramekins, or put in one baking dish. Top with the remaining mozzarella, then grill for 3 mins, or until the cheese is melted and golden. Season, scatter over the remaining basil and serve with green salad.

IMPOSSIBLY EASY MEXICAN CHORIZO BREAKFAST BAKE (WITH MAKE-AHEAD DIRECTIONS)

Steps:

• Heat oven to 400°F. In 10-inch cast-iron skillet, cook chorizo, onion and garlic over medium-high heat, stirring occasionally, until chorizo is no longer pink and onion is tender; drain.
• Reserve 3/4 cup of the black beans; stir remaining black beans into chorizo mixture in skillet along with 1 cup of the cheese.
• In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour over mixture in skillet. Top with reserved black beans and remaining 1 cup cheese.
• Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Top with chopped cilantro. Serve with remaining ingredients.
• Make-Ahead Directions: Make as directed through step 3. Cover and refrigerate up to 12 hours. Uncover, and bake as directed in step 4.

MEXICAN CHORIZO BREAKFAST BAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat a 10-inch cast iron or oven-safe skillet over medium-high heat. Cook and stir chorizo, garlic, onion, and red chile in the hot skillet until chorizo is browned and crumbly, 5 to 7 minutes. Add salt and pepper to taste. Stir in chili powder, followed by green chiles and 1/2 of the black beans. Stir in 1 cup Mexican cheese blend.
• Mix eggs, milk, and baking mix together in a medium bowl. Pour into the skillet. Top with remaining beans and Mexican cheese. Sprinkle cilantro on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Remove from the oven and let cool, at least 5 minutes.

CHORIZO BAKE

Steps:

• Preheat oven to 375ºF (190ºC).
• In skillet, cook sausage over medium heat, stirring often, for about 5 minutes or until golden.
• Meanwhile, in bowl, beat together cream cheese, cornmeal and sugar until smooth.
• Beat in eggs, 1 at a time, beating until smooth after each addition.
• Stir in corn, 1 cup of the cheese, onions, jalapeno pepper, oregano, salt and pepper.
• Pour half of the egg mixture into greased 8-cup (2 L) casserole.
• Cover with three-quarters of the sausage.
• Pour remaining egg mixture over top.
• Sprinkle with remaining sausage and cheese.
• Bake in oven for about 30 minutes or until light golden and set.
• Let cool for 5 minutes.

CHORIZO, RICOTTA & SPINACH PASTA BAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil and cook the pasta following pack instructions. Drain, reserving 1 tbsp of the cooking water. Meanwhile, heat the oil in a large frying pan, add the chorizo and cook for 3-4 mins until crisp. Throw in the spinach, garlic and some seasoning, and cook until just wilted. Tip into a bowl with the pasta and the reserved 1 tbsp cooking water, then mix well.
• Mix the ricotta, milk and lemon zest together with some seasoning. Spoon half the pasta into a gratin dish and spoon over half the ricotta mix. Top with the remaining pasta and dollop over spoonfuls of the remaining ricotta. Scatter with the Parmesan and bake for 15 mins until the cheese has melted. Grind over some black pepper before serving.

CHORIZO SAUSAGE EGG BAKE CASSEROLE RECIPE - (4.3/5)

Steps:

• 1. Preheat your oven to375 degrees. Now we need to prepare the Spaghetti Squash before baking it. I decided to include directions on how to do this since some of you have not made Spaghetti Squash before. It is very simple. Slice the Squash in half lengthwise and in the center you will see seeds and some slimy strands, just like the inside of a pumpkin. You need to scoop that out with a spoon 2. Now just put the Spaghetti Squash on a baking tray and cook for about 35-40 minutes. The Squash should be fork tender. 3. When it is done remove it from the oven and allow it to cool. 4. While waiting for the Squash to cool lets cook the Onions and Sausage. Remove the Sausage from the casing and crumble it into a large frying pan. Add the diced Onions into the same pan. 5. Cook until the Sausage is browned and the Onions are tender. 6. Drain off any excess grease and allow the Onions and Sausage to cool. 7. Back to our Spaghetti Squash! It should be cool enough to handle now so grab a fork and merely drag it across the inner surface and you will see it comes out of the skin looking like spaghetti or shredded potatoes as you see here. 8. Continue until you have removed all the flesh from the shell. You should get about 4-5 cups. 9. Spray a 9 x 13 baking dish with non stick cooking spray. Add the Spaghetti Squash into the pan in an even layer. 10. Next we are going to add the Sausage and Onion to the pan in an even layer on top of the Spaghetti Squash. 11. Now add the Green Chiles and Black Olives over the Sausage in an even layer. 12. It is Salsa time! Spread the Salsa evenly in the pan using a spatula. 13. Now sprinkle 1 & 1/2 Cups of the Cheese evenly on top of the Salsa 14. In a medium size bowl, whisk together the Eggs and Heavy Cream. 15. Pour the Egg mixture evenly over the Cheese layer in the pan. 16. Now top the Egg layer with the remaining Cheese (1 & 1/2 Cups). 17. Now cover the pan and refrigerate for 6-8 hours. 18. After the Egg Bake Casserole has chilled for 6-8 hours, preheat your oven to 350 degrees. Bake the Egg Bake Casserole for 50-60 minutes uncovered. 19. You will know when the Egg Bake Casserole is done when it is bubbly the Cheese is all melted and slightly browned on the edges. 20. Let the Egg Bake Casserole cool for 3-4 minutes before cutting into it. Just like lasagna, you don't want all your fillings to fall out when you cut it. Serve this with a side of Sour Cream and a little hot sauce if you are so bold! By the way if you are on a low carb diet....this fits right in! Recipe by: Hot Dish Homemaker

CHORIZO PASTA BAKE

Steps:

• Heat oil and fry onion until soft and translucent.
• Empty tin of tomatoes into saucepan and add cooked onion, chilli, tomato puree & chorizo.
• Bring to boil than simmer for 30 minutes.
• Meanwhile, cook pasta in plenty of boiling salted water.
• Drain pasta.
• Add sauce to pasta and mix together well.
• Place in ovenproof dish and cover with the grated cheese.
• Bake in oven - Gas mark 6 - 200C (180C in fan oven) for 20 - 30 minutes depending on how crusty you like the cheese topping.
• Serve with crusty bread.

SIMPLE CHORIZO AND VEG TRAY BAKE

Steps:

• Peel your potatoes, then roughly chop all the veg into similarly sized chunks, but leave the cherry tomatoes whole. Slice the chorizo into roughly equal 1-1.5cm discs.
• Drizzle a little oil into your tray to avoid food sticking, and add the garlic. Add the veg and chorizo, and toss all in the oil. Season with the paprika, pepper and a little salt to taste.
• Pop into the oven for 30 minutes at around 190 degrees/gas mark 5.
• Take the tray out and stir thoroughly. Test one of the veggies, to check if it needs more seasoning. Put the tray back into the oven for a further 30 minutes, or until the potatoes are cooked through.

MEXICAN CHORIZO BREAKFAST BAKE (WITH MAKE-AHEAD DIRECTIONS)

Steps:

• Heat oven to 400°F. In 10-inch cast-iron skillet, cook chorizo, onion and garlic over medium-high heat, stirring occasionally, until chorizo is no longer pink and onion is tender; drain.
• Reserve 3/4 cup of the black beans; stir remaining black beans into chorizo mixture in skillet along with 1 cup of the cheese.
• In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour over mixture in skillet. Top with reserved black beans and remaining 1 cup cheese.
• Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Top with chopped cilantro. Serve with remaining ingredients.
• 5Make-Ahead Directions: Make as directed through step 3. Cover and refrigerate up to 12 hours. Uncover, and bake as directed in step 4.

HOMINY AND CHORIZO BAKE

Steps:

• Preheat the oven to 350°F.
• Grease a 9-inch glass baking dish.
• In a large bowl combine the hominy, eggs, chorizo, cheese, onion and chilies if desired.
• Pour into the prepared dish.
• Bake for 30 to 35 minutes or until set.
• Let stand for 5 minutes before serving.

CHORIZO AND MOZZARELLA GNOCCHI BAKE

Steps:

• Fry the onion and garlic in 1tbsp of oil over a medium heat until soft and fragrant. Add the chorizo and fry for another 5 minutes.
• Add the tinned tomatoes along with the sugar, salt and pepper. Bring to a simmer then add the gnocchi, cook until soft, about 8 minutes, stirring often to prevent it sticking.
• Turn on the grill to 200 degrees celsius. Add about 3/4 of the mozzarella and all the basil to the gnocchi and stir well. Divide the gnocchi into individual ramekins, or one dish, and top with the remaining mozzarella.
• Put the gnocchi under the grill for 3 minutes or until the mozzarella is crisp and bubbling. Serve with green salad.

VEGETARIAN PIRI PIRI CHORIZO BAKE

Steps:

• Preheat oven to 350°F
• First, cook the sweet potatoes. Peel the sweet potatoes and cut them into 3/4-inch cubes.
• Cut the bell peppers in half, cut out the stems and seeds, and cut the flesh into 3/4-inch cubes, then put them in the roasting pan. Use the back of a knife to lightly crush the 3 garlic cloves and add them to the pan. Drizzle with a little olive oil and sprinkle with salt and pepper. Add the sweet potatoes to the peppers and put the pan in the oven for 10-15 minutes, until the peppers have small black patches on the skins.
• Meanwhile, cut up store-bought sausages into bite-sized pieces and cook following the instructions on the package.
• To make the piri piri sauce, peel and roughly chop the onion and garlic. Cut the bell pepper in half and cut out the stem and seeds. Rip the stems from the chiles, cut them in half lengthwise, and remove the seeds if you prefer a milder sauce. Put the onion, garlic, pepper, and chiles in the blender with the paprika, oregano, red wine vinegar, and basil. Grate in the zest of the lemon, then cut it in half and squeeze in the juice, catching any seeds. Add a drop of water and blend to a smooth paste. Taste and adjust the seasoning, if necessary.
• Remove the roasting pan from the oven. Transfer the sausages and piri piri sauce to the pan and mix everything together. Add the cherry tomatoes and put the pan back in the oven for 15 minutes, until the potatoes and peppers are cooked and the sauce is piping hot.
• Heat the rice or cook it following the instructions on the package.
• Pluck the leaves from the cilantro and discard the stems. Coarsely chop the leaves and sprinkle them over the vegetables.
• Serve with rice.

CHICKEN, CHORIZO & 'PATATAS BRAVAS' TRAY BAKE

Steps:

• Preheat the oven to 180C/355F.
• Put the baby potatoes in a large baking dish or roasting tray along with the garlic.
• Rub the paprika all over the chicken, then tuck it in between the potatoes and garlic in the dish/tray. Drizzle everything with olive oil (probably about 2 tablespoons) and jiggle around a little. Finally, sprinkle the cayenne pepper over the chicken (if using) and grind a generous amount of salt/pepper over the whole dish.
• Bake for about 30 minutes, then remove from the oven, jiggle the potatoes around a bit and add the chorizo to the dish (poke it down well so that it doesn't dry out). Then add the tomatoes. Return the dish/tray to the oven for another 30 minutes.
• Remove from the oven and drizzle over the balsamic vinegar. Scatter over the basil and serve.

CHORIZO, PEPPER & EGGPLANT PASTA BAKE

Steps:

• Preheat the oven to 350°F.
• In a large frying pan cook the chorizo sausage for about two minutes until.
• golden. Transfer to a bowl with a slotted spoon leaving the lovely flavoured oil in the pan.
• Add the peppers and eggplant and cook over a low heat for 10 minutes until golden around the edges. Add the garlic and cook for a minute.
• then add the vinegar and sweetener and stir until bubbling and reduced. Add the chopped tomatoes and torn basil and cook for a further 2-3 minutes. Season with salt and pepper.
• Meanwhile in a large pan of water, cook the pasta according to packet.
• instructions until al dente. Once cooked, drain the pasta and return it to the pan.
• Add the sauce and the cubes of mozzarella and mix well. Transfer to a large dish and sprinkle over the parmesan cheese.
• Bake in a preheated oven for 20-25 minutes until golden and serve with a large mixed salad and some crusty Italian bread.

ONE POT CHICKEN, CHORIZO AND NDUJA BAKE

Steps:

• Pre-heat the oven at 190°C or 375°F.
• Placed the skillet onto medium fire and brown the chicken legs on both sides for about three minutes on each side.
• Add the thoroughly washed potatoes (skin on) and cook covered for about 5 minutes occasionally tossing the potatoes around.
• Add the chorizo, garlic, onion or leek and cook for a further 2-3 minutes. You should have some oil from the chicken but the chorizo will also release some which you can reduce by absorbing some with a paper towel. See recipe notes.
• Add the sliced mushrooms and cook until nicely coated and slightly brown.
• Add the chicken stock mixed with the Nduja sauce or paste, (I used Sacla Nduja pesto sauce), the heavy cream (creme fraiche) and some of the thyme leaves. Season with salt and pepper to taste. Leave some thyme sprigs for garnishing at the end.
• Place the skillet in the oven and allow the stock to reduce for about 30- 35 min.
• When juices are reduced to the desired level, take out of the oven and get ready to serve.
• Serve it with a nice rustic bread, on rice, bulgur or couscous and with some nice boiled green beans, broccoli, asparagus or whatever greens you like or fancy. Enjoy!

CHORIZO AND GNOCCHI BAKE

Steps:

• Finely chop 2 cloves of garlic and chop chorizo into bite size bits.
• Place chorizo in frying pan and cook until crispy
• Add garlic, a teaspoon of chilli flakes and a handful of basil leaves. Cook for 30 seconds, and then add 200g of spinach. Wilt the spinach down, and then pour in a tin of chopped tomatoes. Fill the tin halfway with water, and pour that in. Turn down to a medium heat and allow to reduce and thicken.
• Once the sauce has thickened remove from the heat. Drain the gnocchi and pour into a baking dish. Cover the gnocchi with your chorizo sauce. Flatten it out, and tear two balls of mozzarella over the top. Cover the whole dish with grated Parmesan, and then place under the grill for 15 minutes or until the cheese is golden and bubbling

OVERNIGHT CHORIZO AND EGG BAKE

Steps:

• Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
• In large bowl, mix sausage and remaining ingredients except salsa. Pour into baking dish. Cover; refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 350°F. Bake uncovered 50 to 60 minutes or until knife inserted in center comes out clean. Serve with salsa.

CHORIZO AND PESTO BAKE

Steps:

• Pre-heat oven to 200 degrees (Gas Mark 6). On a medium heat either use a flameproof casserole dish or a saute dish (then transfer to an oven proof dish)
• Put a little oil to the pan, then add the chopped onions.
• Add the Chorizo, and heat through until the oils come out, then add the Pesto and stir.
• To this add the rice and stir through coating in all the oils. If you are not using an flameproof casserole dish transfer the mixture to an oven proof dish.
• Pour the stock over the mixture and cover with lid/kitchen foil and place in oven for about 30-40 minutes, until all the liquid has been soaked up.

VEGETARIAN PIRI PIRI CHORIZO BAKE

Steps:

• Preparation Preheat oven to 350°F First, cook the sweet potatoes. Peel the sweet potatoes and cut them into 3/4-inch cubes. Cut the bell peppers in half, cut out the stems and seeds, and cut the flesh into 3/4-inch cubes, then put them in the roasting pan. Use the back of a knife to lightly crush the 3 garlic cloves and add them to the pan. Drizzle with a little olive oil and sprinkle with salt and pepper. Add the sweet potatoes to the peppers and put the pan in the oven for 10-15 minutes, until the peppers have small black patches on the skins. Meanwhile, cut up store-bought sausages into bite-sized pieces and cook following the instructions on the package. To make the piri piri sauce, peel and roughly chop the onion and garlic. Cut the bell pepper in half and cut out the stem and seeds. Rip the stems from the chiles, cut them in half lengthwise, and remove the seeds if you prefer a milder sauce. Put the onion, garlic, pepper, and chiles in the blender with the paprika, oregano, red wine vinegar, and basil. Grate in the zest of the lemon, then cut it in half and squeeze in the juice, catching any seeds. Add a drop of water and blend to a smooth paste. Taste and adjust the seasoning, if necessary. Remove the roasting pan from the oven. Transfer the sausages and piri piri sauce to the pan and mix everything together. Add the cherry tomatoes and put the pan back in the oven for 15 minutes, until the potatoes and peppers are cooked and the sauce is piping hot. Heat the rice or cook it following the instructions on the package. Pluck the leaves from the cilantro and discard the stems. Coarsely chop the leaves and sprinkle them over the vegetables. Serve with rice. From Bish Bash Bosh! © 2019 by Henry Firth and Ian Theasby. Published by William Morrow Cookbooks, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.