GRILLED CHORIZO RECIPES

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GRILLED CHORIZO STUFFED POBLANO PEPPERS RECIPES :: THE ...



Grilled Chorizo Stuffed Poblano Peppers Recipes :: The ... image

These chorizo-stuffed poblanos spread across a gamut of flavors and textures—fresh, tangy, creamy, spicy, cheesy, meaty, earthy, and more—to make one insanely delicious dish.

Provided by Joshua Bousel

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 13

1 tablespoon olive oil
1 small onion, minced
4 medium cloves garlic, minced
2/3 pound raw Mexican chorizo, removed from casings
1 1/2 cups cooked white rice
2 medium roma tomatoes, seeded and diced
1/3 cup finely chopped fresh cilantro
1/3 cup Mexican crema, or sour cream
1/4 cup grated cotija cheese
Kosher salt
Freshly ground black pepper
4 large poblano peppers, halved lengthwise and seeded
1 cup shredded pepper jack cheese

Steps:

  • Heat olive oil in a medium skillet over medium-high heat until shimmering. Add in onion and saute until lightly browned, about 5 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add in chorizo, breaking sausage into small pieces with a wooden spoon, and cook until cooked through, about 5 minutes. Transfer mixture to a large bowl.
  • Add rice, tomatoes, crema, cilantro, and cotija cheese to bowl with meat mixture and mix until combined. Season with salt and pepper to taste.
  • Spoon mixture into cavities of split poblanos and top with pepper jack cheese.
  • Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place poblanos on cool side of grill, cover, and cook until cheese has melted and poblanos have softened, about 20-30 minutes. Remove from grill and serve.

GRILLED CLAMS WITH CHORIZO RECIPE | BON APPÉTIT



Grilled Clams with Chorizo Recipe | Bon Appétit image

We're big fans of dipping the grilled bread in the garlic butter sauce. We won't judge you if it dribbles down your chin a bit.

Provided by Alfia Muzio

Yield 4 Servings

Number Of Ingredients 7

½ cup (1 stick) unsalted butter
1 head of garlic, cut in half, horizontally
2 links of fresh Mexican-style chorizo (about 8 oz.)
24 cherrystone clams, scrubbed
¼ cup chopped fresh flat-leaf parsley
4 ½” slices country-style bread, grilled or toasted
Lemon wedges, for serving

Steps:

  • Combine butter and garlic, cut side down, in a small saucepot and place over medium heat so the butter melts but does not brown; set aside.
  • Prepare grill for medium heat. Grill chorizo, turning occasionally, until cooked through, 10–12 minutes.
  • Meanwhile, grill clams just until they open, about 2 minutes. As clams open, using tongs, place directly in serving bowls being careful not to spill their juices. Drizzle clams with some of the garlic butter as they come off the grill.
  • Slice each piece of chorizo into 6 pieces, add to clams, drizzle with more garlic butter, and top with parsley. Serve with grilled bread and lemons wedges.

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  • Heat a wok or 12-inch cast-iron skillet over direct medium heat for 5 to 10 minutes. Add the oil and let it warm. Add the onion and cook until it begins to soften, about 2 minutes, stirring occasionally. Add the garlic, jalapeños, poblano, and bell pepper. Cook until the chiles begin to soften, about 2 minutes, stirring occasionally. Add the zucchini, squash, cumin, coriander seed, chile powder, and cayenne pepper (if using). Cook for 1 minute, stirring to combine. Add the tomatoes, broth, bay leaf, tomato paste, brown sugar, salt, and pepper, crushing the tomatoes with a spoon. Cook over direct medium heat, with the lid closed, until the squash is tender but not mushy, about 20 minutes. Add the chorizo and black beans and continue to cook until heated through, about 5 minutes more. Remove from the grill, remove and discard the bay leaf, and stir in the cilantro. Serve warm.
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Every one of the ingredients in this recipe brings a ton of flavor. Both chorizo and salmon cook in a hurry, and garlic and citrus go beautifully with them, too. —Charlene Chambers, Ormond Beach, Florida
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  • Remove chorizo from casings. In a large ovenproof skillet on a stove or grill, cook and stir chorizo, green onions and garlic over medium-high heat until cooked through, 4-6 minutes, breaking chorizo into crumbles; drain., Reduce heat to medium. Add tomatoes, olives and orange zest; stir to combine. Sprinkle salt and pepper over salmon., On a greased grill rack, grill salmon, covered, over medium heat until fish just begins to flake easily with a fork, 3-4 minutes per side. Top with chorizo mixture.
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