Tag Archives: chorizo

Turkey Chorizo Quesadillas W/ Chipotle Cranberried Bean Salsa


Eat these as Tacos, or Enchiladas. Meat is Optional, I used Turkey to cut Calories. Beef+Chorizo can be used, etc.

Meat Mixture (*See Notes):
1.5 -2 lb. Turkey Meat (See Notes)
1/2 lb Chorizo
1 pkg. Frontera Red Chile Enchilada Sauce w/ Roasted Tomato & Garlic
3/4tsp Cumin
1/4tsp Pepper
1/2tsp Dried Oregano
Optional: Garlic Powder and Taco Seasoning (I skipped)

Tay’s Chipotle Cranberried Bean Salsa (Recipe Below)
Shredded Cheese: Mont. Jack or Cheddar or Moz.
Shell of Choice: Corn, Soft, Gyro/Pita, etc.

Toppings (Choose): Sour Cream, Guacamole, Salsa, Shredd. Lettuce, Tomatoes

Premix Bean Salsa (Just toss all). Allow to set some.
Cook Meats. Adding in Fontera Sauce and Seasons. (See Notes).
You can have these as Tacos, or Quesadillas:
Butter flavor cooking spray skillet. Top HALF of Burrito Shell with Cheese, Meat Mix, Bean Salsa, more Cheese (I used both Monterey Jack and Cheddar). Fold. Slide into skillet. Brown. BUTTER FLAVOR COOKING SPRAY TOP, then flip. Brown other side (I place lid over to help heat cheeses). Cut up. Serve with Toppings of Choice.


 *** Tay’s Chipotle Cranberried Bean Salsa:
1 can Pinto Beans, drained
1T canned Chipotle Peppers in Adobo Sauce, minced
3T Dried Semi Sweetened Cranberries (Or fresh)
2T Pulp Free Orange Juice
1tsp Lime Juice (100% fridge kind)
1/3c Red Onions
1 Celery, minced small
1/8tsp Cinnamon Powder
1/8tsp Sea Salt (Or more to taste)

Toss all, allow to sit some. Longer, better. Eat with Quesadillas, Tacos, on Bruschetta, as Dip, etc..

* Notes: I used Turkey and Chorizo. To cut Calories. You can use Beef with Chorizo or just Chorizo. Ours was GREAT, so leaving as is, healthier, too! Optional to add Taco Seasoning or Garlic Powder to Meat Mix. I skipped, was amazing! Or season how you wish your Taco meat to be.

Healthified Chorizo and Potato Tacos (Healthier)


Soft Shells

1 lb Ground Turkey
1/2 lb Chorizo
1 large Dried Bay Leaf
1tsp Garlic, minced
1tsp Taco Season (From Packet or Homemade Recipe)
6 Red Potatoes, diced
1tsp Grated Parmesan Cheese (Store shelf kind)
1tsp Dried Oregano
1tsp Dried Basil
1/2tsp Garlic Powder
1tsp Dried Parsley
1/8tsp Sea Salt
1/8tsp Black Pepper
1/8tsp Red Pepper Flakes

Toppings (All Optional): Shredded Cheese, Sunny Side Up Egg (Or Cheesy Scrambled), Queso, Mexicana Crema or Sour Cream.
(I just used Chorizo Mix, Potatoes, Shredded Cheese, With and/or Without Egg. House was torn on which was best: With/Without egg, but both are GREAT!)


Cut Red Potatoes. Add to ziploc bag, season, and mix. Bake til done.
Cook Meats with Seasons and minced Garlic (Remove Bay Leaf prior to rolling). Top with Toppings of Choice. Roll. Butter Flavor Cooking Spray Skillet. Brown each side. Sprinkle LIGHTLY with Garlic Powder (Or Garlic Salt- I use Powder).

Note: You can use Other Potato Options, too. Seasoned Southwestern diced Potatoes, Hashbrowns, Tater Tots, etc. Above is best!
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Spicy LOADED Tortellini Soup


1/2 lb. Ground Chorizo Meat, browned
4c + 1/2c to 5c Water (I do 4.5c)
3 Beef Broth Cubes
1 can Black Beans, drained well
1 can Chili Beans, undrained
2 cans Roasted Garlic Tomatoes, undrained
1 can Tomato Soup, undiluted
3/4c Mild Chunky Salsa
1 Sweet Red Bell Pepper
1 over sized cup Sweet Potato, diced smallish
1 Onion
1/2tsp Chili Powder
1/2tsp McCormick’s Cajun Seasoning
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/2tsp Fresh Cracked Black Pepper
1tsp Dried Parsley

1/2 – 12 oz. bag Barilla 3Cheese Dried Tortellini

Cook Meat. Add all, except Dried Noodles, to Butter Flavor Cooking Sprayed Crock Pot. Cook on Low 6-8 hours. Last 20-30 minutes, or so, add in Dried Cheese Tortellini. Cook til nice and soft.
Optional: Spinach.
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Peppered Hash (Southwestern Chorizo N Hash Stuffed Peppers)

Sorry, photo doesn’t do justice. I broke the flash on my camera , so pictures have been reddish/orange and dark.

Bell Peppers or Poblanos (Sweet Red, Green, Orange, etc. of choice)

1/2 lb Chorizo, browned
1 Frozen bag SOUTHWESTERN Hashbrowns or Diced Potatoes
1c TO 1.5c Shredd. Cheddar Cheese
1/2c Frozen Corn

6 Eggs
1/4c Crema Mexicana (Milk or Sour Cream may work)
3/4c Mild Salsa (Canned or fresh tomatoes may work)
1/4tsp Dried Mustard
1/2tsp Garlic Powder
1/8tsp Sea Salt
1/4tsp Pepper
1T Grated Parmesan Cheese (I use store shelf kind)

Toppings (Optional)- Minced Jalapenos, Sour Cream, Ketchup, Hot Sauce, endless options.

Beat bottom 8 ingredients. Then, mix all together. Stuff into Peppers. (I halve peppers, width way, and deseed. KEEP STEM ON, just cut down some, you don’t want a hole!). Place into Muffin Pan sprayed with Butter Flavor Cooking Spray. Bake in preheated oven, at 425, for 40 minutes, ot til egg is cooked.

*Southwestern Hash Browns or Diced Potatoes are the ones with Peppers and Onions in them (Among other ingredients).
1 lb. of Chorizo can be used.
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Chorizo Tater Salad Dish

With coming into some Potatoes, we’ve been on a Tater kick!  Have a back load of Tater Recipes, I never got the chance to schedule for posting. 

1/2lb ground Chorizo, cooked

6 Red Potatoes, quartered or so
1T Extra Virgin Olive Oil
1/2tsp Garlic Powder
1/2 sm. Onion, minced
1tsp FRESH Basil, minced
1tsp FRESH Oregano, minced
1/8tsp Sea Salt, or to taste
1/2tsp paprika

Mix Potato ingredients. Bake, uncovered, 450 for 45minutes. Give nice mix, bake 10-15 more minutes, if needed.

Potato Salad Sauce:
1tsp dried Cilantro
4T Mayo
3-4T Crema Mexicana
1/8tsp Sea Salt
1/8tsp Pepper
1.5tsp TO 1.5T Grated Parmesan Cheese (Store shelf kind)

Bake Potatoes. Cook Chorizo. Add Potatoes and Chorizo together. Mix sauce in RIGHT BEFORE SERVING! Enjoy.
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Italian Sausage Submarines (Italian Sausage Subs)

Italian Sausage Submarines

1.25 lb. Sweet Italian TURKEY Sausage, casing removed
1/2 lb. Chorizo
2c Rinaldi’s Spaghetti Sauce (We did Original- But, any works)
1 can Basil and Oregano Tomatoes, DRAIN WELL (Press lid some)
2T Tomato Paste
1.5T TO 2T White Wine (I did 1.5T Movendo Moscato)
1 Red Pepper
1 Green Pepper
1 filled cup Red Onion, sliced
1/8tsp Pepper
3/4tsp Dried Italian Seasoning
1T Grated Parmesan Cheese (Store shelf kind)

Topping Shredd. Cheese Choice: Provolone, Moz., Or Italian (At end)
Other toppings *Optional: Olives, Spinach/Kale/Lettuce, Tomatoes, even Mayo!, etc.

Two Ideas of cooking:
1.) Cook meat (I start with Turkey, then add in Chorizo.). Butter Flavor Cooking Spray Crock. Add all, EXCEPT, peppers and topping cheese. Cook on Low total about 4-5 hours. About 1/2way TO hour before serving, add in peppers. At end, top with cheese, once melted serve on toasted bread of choice. Garlic Bread works.
Or Over noodles (Mock noodles work, like Zucchini noodles).

2.) Cook meats in large skillet, adding in seasons. Add in rest. (Optional: Saute vegis separate on side, with minced garlic. Add as topping.). Top meat with cheese. Cover, simmer til melted. Serve all on buns. Or over noodles.

FOR BREAD: Preheat oven to about 450. Cut bread to sizes desired, then mostly half. Quick spray of Butter Flavor Cooking Spray (Brush of butter works, too). Sprinkle with Cheese & Garlic Topper Season (Fleet Farm Brand) and Garlic Powder. Bake about 8 minutes, then broil for about 20seconds.

NOTES: We amped our typical Meat, Pepper, and Sauce recipe to get this. Chorizo gives it some heat. White Wine gives it an oomph. Turkey Meat cuts some cals. Feel free to skip or tweek to your taste. Like using Beef, Italian Sausage-Not turkey, etc. Or skipping Chorizo, up Italian Turkey- I’d add Red Pepper Flakes then! Basil and Oregano instead of Italian season, or seasons of choice. Up Sauce to taste. Etc. Like I said, To Your Taste! Endless Options.
Healthier Options: Serve on Lettuce Wraps, over Rice Noodles/Zucchini Noodles, etc.

Try our Hot Dagos

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Some WHOA! sas (Delicious Samosas)

2 Med. Potatoes, boiled in Chicken Broth w/ 1 Bay Leaf (Reserve Juice)
–Broth Cubes for Boiling Potatoes
1/4c reserved Chicken Broth used to cook Potatoes (For mashing potatoes)
2 Dried Bay Leaves (1 for boiling potatoes. 1 for cooking chorizo)
1/2lb Chorizo
1/4tsp Hot Chili Oil
1/3c Frozen Peas, thawed
1/3c grated Carrot
1/3c Frozen Corn, thawed
3T Onion, minced
1/2tsp Garlic Powder
1/8tsp Ginger
1/4tsp Garam Masala
1/4tsp Curry
1/8tsp Sea Salt
1/4tsp +1/8tsp Coriander
1/4tsp +1/8tsp Cumin
1/8 Ground Black Pepper
1tsp Dried Cilantro

Wontons *See Notes

Boil whole potatoes in chicken broth with bay leaf. (I used about 3c Water + 3 Chicken Broth Cubes, crushed). Once soft, remove potatoes. Mash potatoes, well, adding in 1/4c of leftover juice you used to boil potatoes (Broth and Bay Leaf juice).
*SEE NOTES. In skillet, add 1/4tsp hot chili oil. Add in chorizo and bay leaf. Cook til all’s browned. Add in vegis and seasons. Cook a minute or 2. Mix in mashed potatoes, heating another minute or two. Remove bay leaf.
Add a packed plump tablespoon to wonton. Seal edges. Butter spray baking dish. Add wontons, bake 375, uncovered, for 7-11 minutes. Once bottoms are cooked, or LIGHTLY browned… Broil 1 minute, to cook tops.

*Notes: Making for easier cooking- Prep the seasons first. Adding all the measured seasons to a small bowl, then sprinkle over when needed. This helps you from running all over the place, finding and measuring out everything, at time of cooking.
Phyllo Dough could be used instead of wontons. Deep frying, also an option. We use wontons and skip deep frying, thus lower calories and lower carbohydrates.
Samosa Logo

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Spanish Popeye Soup (Chorizo Spinach Soup)

Chorizo Spinach N Chickpea Soup

Chorizo N Spinach Soup
2c Vegetable Broth (I used Knorr’s Cubes+Water)
2c Chicken Broth Cubes, crushed + 2c Water
2c Beef Broth Cubes, crushed + 2c Water
1/2lb Ground Chorizo, cooked
3c Spinach, chopped
1 can Chickpeas, drained
1 Sm/Med Onion
1/2c Celery, Halved long way and sliced
1 Carrot, grated
1T Dried Parsley
1 Garlic Clove, minced
1/4tsp Pepper
1/4tsp Cumin
1/4tsp Coriander
A lil shy 1/8tsp Sea Salt *Optional

Toppings: 1tsp Crema Mexicana, per bowl (YES! Don’t Skip!!!)
Optional Toppings: Shredded Cheese, Roma Tomatoes, diced (I skipped tomatoes)

Cook Chorizo. Butter Flavor Cooking Spray Crock. Add all. Cook on low 6 hours. Serve each bowl with Crema.
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MexiCheese Soup (Mexican Cheese Soup)

MexiCheese Soup
1T Butter + Some to rub Crock
5c Water + 5 Chicken Broth Cubes
2T Tomato Paste
4oz can Green Chilies, drained
1c Red Onion
1 fresh Garlic Clove, minced
1T Jalapenos, deseeded, minced
1/2T Dried Chives
1/4tsp Sea Salt
1/4tsp Pepper
1/4tsp Garlic Powder
3/4tsp Cumin Powder
1/2lb Chorizo, Browned
Last hour add:
1.5c Queso Fresco, grated/shredded
1.5c Brick Moterey Jack, grated/shredded
1c canned Evaporated Milk
1c Egg Noodles/Shell Noodles (*Optional)

Lightly Butter Crock. Add all, except cheeses and milk. Cook on low, 5-6 hours. Last 1.5-2hr, add in grated cheeses. Stir occasionally. Last 30-45minutes (Depending on noodles), add noodles. Serve with (Optional): Tortilla Chips, Garlic Toast, or Grilled Tomato and Cheese Sandwich.

More Options: 1/2 Red Bell Pepper. Noodles are Optional. I would have used shell noodles, but didn’t have at time. Beans, Salsa… all options.
Note: We put cheeses in last 1.5hr. Cheeses didn’t melt all the way. I already added noodles and started garlic bread, so needed to eat before moosh and cold… But, it was GREAT with little chunks of cheese! Just an FYI…
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Mean Green Soup Machine (Chorizo Caldo Verde)


2 Frozen Chicken Breasts
1/2 lb Chorizo Sausage
4c Kale, chopped
1 med./lrg.Onion, chopped
3 Garlic Cloves, minced (About 1T PLUS 2tsp)
1T PLUS 1tsp Extra Virgin Olive Oil
5c PLUS 1c Water
6 Chicken Broth Cubes
1/8c Fresh Cilantro, chopped
1 tsp Dried Parsley
1 tsp TO 1.5 tsp Dried Mint
1/4 tsp Red Pepper Flakes
1/16 tsp Sea Salt
1/2c Salsa

In Skillet, heat 1T olive oil. Cook Onions, Garlic, and Sausage. Spray Crock with Butter Flavored Cooking Spray. Add cooked sausage mixture. Add 1c water to same skillet (To Deglaze), continue to heat skillet, to get all those juices/flavors left behind, about 30seconds. Pour into crock. Add all other ingredients to crock, including 1tsp Olive Oil. Cook on low 6-8 hours.

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