Best Queso Chorizo Stuffed Shells Recipes

CREAMY CHORIZO QUESO DIP

Steps:

• Preheat oven to broil on high. Arrange an oven rack 3-inches from the broiler. Heat olive oil in a large oven-proof skillet over medium heat. Add chorizo or sausage and cook until browned, about 5-8 minutes, making sure to crumble the chorizo or sausage as it cooks. Drain excess fat; transfer to a paper towel-lined plate. Add garlic, onion and pepper to the skillet. Cook, stirring frequently, until onions have become translucent, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Reduce heat to low. Gradually whisk in milk and tomato. Cook, whisking constantly, until thickened, about 4-5 minutes. Remove from heat. Gradually stir in cheeses until smooth; season with salt and pepper, to taste. Stir in 1/2 the chorizo or sausage and 1/2 cup cilantro. Place into oven and broil until golden brown, about 2-3 minutes. Serve immediately with remaining chorizo and cilantro, garnished with pickled jalapeno peppers, if desired.

CHORIZO & CHIPOTLE STUFFED CABBAGE CUPS

Steps:

• Preheat oven to 350°. Grease 12 muffin cups. Shred a fourth of the cheese; cut remaining cheese into 12 cubes. Set aside., In a small saucepan, bring 1 chipotle in adobo sauce, crushed tomatoes and chili sauce to a boil over medium heat. Reduce heat; simmer, uncovered, 5 minutes. Reserve 1/2 cup; cover remaining sauce and keep warm., Meanwhile, core cabbage head. In a Dutch oven, cook cabbage, stem side down, in boiling water to cover just until outer leaves begin to separate from head, about 2 minutes. Carefully remove outer leaves and repeat until there are 12 leaves. (Refrigerate remaining cabbage for another use.) Pat leaves dry. Trim the thick vein from the bottom of each leaf, making a V-shaped cut. Set aside., In a large nonstick skillet, heat oil over medium-high heat. Add sausage and chorizo; cook and stir, crumbling meat, 3 to 4 minutes. Stir in onion, jalapeno and remaining chipotle; cook until meat is no longer pink and vegetables are tender. Add garlic; cook 1 minute longer. Stir in bread crumbs and reserved sauce., To assemble, spoon 2 teaspoons sauce onto a cabbage leaf; add about 3 tablespoons sausage mixture. Top with a cheese cube. Pull together cabbage edges to overlap; fold over filling. Place folded side down in prepared muffin cup. Repeat with remaining cabbage leaves. Top with remaining sauce. Bake until heated through, 15-20 minutes. Sprinkle with shredded cheese., Freeze option: Cover and freeze baked cabbage cups on waxed paper-lined baking sheets until firm. Transfer to resealable freezer containers; return to freezer. To use, bake cabbage cups as directed, increasing time as necessary to heat through. Top with cheese.

CHORIZO QUESO DIP

Steps:

• Cook and stir chorizo sausage in a skillet over medium heat until cooked completely, 5 to 7 minutes; drain and transfer to a slow cooker.
• Stir diced tomatoes, cream cheese, and processed cheese in with the chorizo.
• Cook on Low until cheese is melted, stirring occasionally, 1 1/2 to 2 hours.

QUESO FUNDIDO WITH CHORIZO

Steps:

• Preheat the oven to 425 degrees F. Oil a 3 or 4 cup ovenproof baking dish.
• In a dry medium skillet, saute the chorizo over medium-high heat until almost crisp. Remove the chorizo to a plate. Add the onions and garlic to the pan juices and cook until soft, about 5 minutes. Return the chorizo to the skillet with the onions and garlic and stir to combine.
• Put half of the cheese in the baking dish and sprinkle with half of the chorizo mixture. Repeat with the remaining cheese and chorizo mixture. Bake until the cheese is bubbling, about 20 minutes. Serve with flour tortillas for soft tacos.

QUESO CHORIZO STUFFED SHELLS

Steps:

• Pre heat oven to 350 In a large skillet, brown chorizo and ground beef-drain well and return to pan. Add in ro tel tomatoes and 1 cup of queso-reserve half a cup. ***at this stage if desired-add jalapenos*** Stir well and remove from heat.
• In a baking dish, pour 1 jar of salsa. Stuff meat mixture into shells and place in pan on top of salsa. Top shells with remaining jar of salsa.
• pour on remaining queso and top with shredded cheeeses of choice. Bake covered for 20 mins, uncovered for 15 or until cheeses are bubbling
• When cooked, before serving, dollop with Crema or Sour cream and top with any of your favorite taco toppings! Enjoy this dish!

QUESO FUNDIDO WITH CHORIZO

Steps:

• Preheat oven to 400 degrees. Place an 8 inch casserole in oven while preparing the fundido.
• Heat oil in skillet over medium high heat until slightly smoking. Add onion, garlic and pepper and cook for one minute stirring constantly.
• Add chorizo and break up while coooking for about 10 minutes.
• Remove the casserole from oven. Spread the cheeses over hot bottom of dish. Return the dish to oven and bake until cheese is just melted, about five minutes.
• Remove from oven and sprinkle chorizo mixture over top. Return to oven and heat for about three minutes.
• Serve with warmed tortillas.