Best Queso Chorizo With Waffle Fries Recipes

Chorizo and Cheese Loaded Fries image

Provided by Katie Lee Biegel

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

Two 16-ounce bags frozen crinkle-cut fries
1 pound fresh chorizo
1/4 cup sour cream
1 clove garlic, grated
8 ounces manchego cheese, grated
8 ounces mozzarella cheese, grated
One 4-ounce jar chopped pimentos, drained
Chopped fresh flat-leaf parsley, for garnish

Steps:

Preheat the oven to 425 degrees F.
Evenly spread the frozen fries on a rimmed baking sheet. Bake until lightly browned, 15 to 20 minutes.
While the fries are baking, brown the chorizo. Cook the chorizo in a large skillet over medium-high heat, using a wooden spoon to break it up, until browned, 7 to 10 minutes. Transfer to a paper towel lined plate to drain.
Make the crema. Whisk together the sour cream, grated garlic and a few teaspoons of water to create a thick sauce.
Top the fries with the chorizo, manchego, mozzarella and pimentos. Bake until the fries are golden brown and the cheese is melted and bubbly, 10 to 15 minutes. Drizzle with the crema and top with fresh parsley.

Waffled Chorizo-Cheese Quesadilla image

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 9

1 lime, juiced
1/4 small red onion, thinly sliced
Pinch kosher salt
1 teaspoon vegetable oil, plus more brushing tortillas
2 ounces fresh chorizo, removed from casings
Four 6- to 8-inch flour tortillas
2/3 cup shredded Cheddar
Salsa, sour cream and chopped avocado, for serving
Special equipment: waffle iron

Steps:

Combine the lime juice, onions and salt in a small nonreactive bowl, tossing occasionally. Let sit at room temperature until the onions are pink, about 15 minutes.
Heat the oil in a medium nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up with a wooden spoon, until browned, about 3 minutes.
Preheat a waffle iron to medium-high. Brush one side of 2 tortillas with oil and lay dry-side up on a work surface. Scatter each with 1/3 cup cheese, then the pickled onions. Sandwich with the remaining tortillas and brush the tops with oil.
Place 1 quesadilla in the waffle iron, close gently (don't push down) and cook until golden brown and the cheese is melted, 4 to 6 minutes. Repeat with the remaining quesadilla. Cut the quesadillas into wedges and top with the chorizo. Serve with salsa, sour cream and avocado.
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