CHORIZO CHIPOTLE RECIPES
CHORIZO & CHIPOTLE STUFFED CABBAGE CUPS RECIPE: HOW TO MAKE IT
Our family and friends enjoy Polish recipes, and my hubby loves Mexican, too. I created delicious cabbage rolls that highlight the warm and inviting flavors of both cultures. —Brenda Watts, Gaffney, South Carolina
Provided by Taste of Home
Categories Dinner
Total Time 60 minutes
Prep Time 45 minutes
Cook Time 15 minutes
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 521 calories, FatContent 37g fat (14g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 1464mg sodium, CarbohydrateContent 24g carbohydrate (10g sugars, FiberContent 3g fiber), ProteinContent 25g protein.
EASY CHORIZO STREET TACOS RECIPE | ALLRECIPES
5 ingredients, amazing tacos.
Provided by evostoplight
Categories World Cuisine Latin American Mexican
Total Time 17 minutes
Prep Time 10 minutes
Cook Time 7 minutes
Yield 2 tacos
Number Of Ingredients 5
Steps:
- Mix chorizo and chipotle peppers in adobo sauce together in a bowl.
- Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer chorizo to a plate, reserving grease in the skillet.
- Heat tortillas in the reserved grease in skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas on top of each other for each taco. Fill with chorizo, onion, and cilantro.
Nutrition Facts : Calories 262 calories, CarbohydrateContent 25.8 g, CholesterolContent 26.4 mg, FatContent 13.2 g, FiberContent 4 g, ProteinContent 10.4 g, SaturatedFatContent 4.6 g, SodiumContent 465.6 mg, SugarContent 0.9 g
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