Spice up your dinner routine with our sizzling selection of 20 Spicy Chorizo Sausage Recipes! Whether you’re craving quick weeknight meals, comforting dishes, or something to wow your weekend guests, chorizo brings the heat and flavor to every bite. Dive into our roundup and discover how this versatile ingredient can transform your meals from ordinary to extraordinary. Let’s get cooking—your taste buds will thank you!
Spicy Chorizo and Potato Skillet
Perfect for those evenings when you’re craving something hearty yet easy to whip up, this Spicy Chorizo and Potato Skillet has become my go-to. It’s a dish that reminds me of cozy family dinners, where the sizzle of chorizo fills the kitchen with an irresistible aroma.
Ingredients
- For the skillet:
- 1 tbsp olive oil
- 1 lb chorizo, casing removed
- 2 large potatoes, diced into 1/2-inch cubes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 tsp smoked paprika
- Salt, to taste
- For garnish:
- Fresh cilantro, chopped
- 1/2 cup shredded cheese (optional)
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add chorizo to the skillet, breaking it apart with a spoon. Cook until browned, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
- Add diced potatoes and onion to the skillet. Stir to combine with the chorizo.
- Cook, stirring occasionally, until potatoes are tender and golden, about 15 minutes. Tip: Covering the skillet for the first 10 minutes helps the potatoes cook faster.
- Stir in minced garlic and smoked paprika. Cook for another 2 minutes until fragrant.
- Season with salt to taste. Tip: Taste before adding salt, as chorizo can be quite salty on its own.
- Garnish with fresh cilantro and shredded cheese if using. Serve hot.
Bursting with flavors, this skillet dish offers a delightful contrast between the spicy chorizo and the creamy potatoes. Try serving it with a side of avocado slices for a cool, creamy contrast.
Chorizo Stuffed Bell Peppers
Perfect for a cozy dinner or a vibrant potluck, these Chorizo Stuffed Bell Peppers are a game-changer in my kitchen. I remember the first time I whipped them up on a whim, and now, they’re a staple in my meal prep rotation, especially when I’m craving something with a little spice and a lot of heart.
Ingredients
- For the filling:
- 1 lb chorizo, casings removed
- 1 cup cooked white rice
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt to taste
- For the peppers:
- 4 large bell peppers, tops cut off and seeds removed
- 1 tbsp olive oil
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, cook the chorizo until browned, about 5 minutes. Tip: Break it into small pieces with a spoon for even cooking.
- Add the onion and garlic to the skillet, cooking until soft, about 3 minutes.
- Stir in the cooked rice, cumin, smoked paprika, and salt. Cook for another 2 minutes to blend the flavors. Tip: Taste and adjust seasoning before stuffing the peppers.
- Brush the outside of the bell peppers with olive oil and place them in a baking dish.
- Fill each pepper with the chorizo mixture, packing it down slightly.
- Sprinkle the top of each pepper with shredded cheese.
- Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and slightly golden. Tip: For extra crispiness, broil for the last 2 minutes.
- Garnish with fresh cilantro before serving.
Unbelievably satisfying, these peppers offer a delightful contrast between the smoky, spicy filling and the sweet, tender bell pepper. Serve them with a side of cool sour cream or avocado slices to balance the heat, making every bite a perfect harmony of flavors.
Chorizo and Egg Breakfast Tacos
Zesty mornings call for something special, and that’s exactly what these Chorizo and Egg Breakfast Tacos bring to the table. I remember the first time I whipped these up on a lazy Sunday; the aroma filled the kitchen, and just like that, it became a staple in my breakfast rotation.
Ingredients
- For the tacos:
- 4 large eggs
- 1/2 lb chorizo, casing removed
- 1/4 cup diced onions
- 1/4 cup diced bell peppers
- 1 tbsp olive oil
- 4 small flour tortillas
- For garnish:
- 1/4 cup shredded cheddar cheese
- 1/4 cup chopped cilantro
- 1/4 cup salsa
Instructions
- Heat olive oil in a large skillet over medium heat (350°F).
- Add diced onions and bell peppers to the skillet, sautéing until soft, about 3 minutes.
- Crumble the chorizo into the skillet, cooking until browned, approximately 5 minutes. Tip: Breaking the chorizo into small pieces ensures even cooking.
- In a bowl, whisk the eggs, then pour them into the skillet with the chorizo and vegetables.
- Stir the mixture constantly until the eggs are fully cooked, about 2 minutes. Tip: Constant stirring yields fluffy, evenly cooked eggs.
- Warm the flour tortillas in a dry skillet over medium heat for 30 seconds on each side.
- Divide the chorizo and egg mixture evenly among the tortillas.
- Garnish with shredded cheddar cheese, chopped cilantro, and salsa. Tip: Let everyone customize their tacos with garnishes for a fun, interactive meal.
Just like that, you’ve got a breakfast that’s bursting with flavor and texture—spicy chorizo, fluffy eggs, and the crunch of fresh veggies all wrapped up in a warm tortilla. Serve these tacos with a side of avocado slices or a dollop of sour cream for an extra indulgent touch.
Chorizo Mac and Cheese
Remember those chilly evenings when all you craved was something warm, cheesy, and utterly comforting? That’s exactly how I felt last week, which led me to whip up this Chorizo Mac and Cheese. It’s a twist on the classic that brings a smoky, spicy kick to the table, perfect for shaking up your dinner routine.
Ingredients
- For the pasta:
- 8 oz elbow macaroni
- 1 tbsp salt
- For the chorizo:
- 1/2 lb chorizo, casing removed
- For the cheese sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- For the topping:
- 1/2 cup panko breadcrumbs
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C) to get it ready for baking the mac and cheese later.
- Bring a large pot of water to a boil, add 1 tbsp salt, and cook the elbow macaroni according to package instructions until al dente, about 8 minutes. Drain and set aside.
- While the pasta cooks, heat a skillet over medium heat and cook the chorizo, breaking it apart with a spoon, until browned and cooked through, about 5 minutes. Remove from heat and set aside.
- In the same pot used for pasta, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour to create a roux, cooking for 1 minute until golden.
- Gradually whisk in 2 cups whole milk, ensuring no lumps form. Cook until the sauce thickens, about 5 minutes, stirring constantly.
- Remove the pot from heat and stir in 2 cups shredded cheddar cheese, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper until the cheese is fully melted and the sauce is smooth.
- Fold the cooked macaroni and chorizo into the cheese sauce until everything is well combined.
- Transfer the mixture to a baking dish. In a small bowl, mix 1/2 cup panko breadcrumbs with 1 tbsp olive oil, then sprinkle over the mac and cheese.
- Bake in the preheated oven for 20 minutes, or until the topping is golden and crispy.
Finally, this Chorizo Mac and Cheese comes out with a creamy, velvety sauce hugging every piece of pasta, while the chorizo adds a delightful smokiness. Serve it straight from the oven with a side of crisp green salad to cut through the richness.
Chorizo and Shrimp Paella
Believe it or not, my first encounter with Chorizo and Shrimp Paella was during a spontaneous weekend getaway to a small coastal town. The smoky aroma of chorizo mingling with the fresh seafood was unforgettable, and I’ve been hooked ever since. Here’s how I bring that vacation vibe to my kitchen, with a few personal tweaks along the way.
Ingredients
- For the base:
- 2 cups short-grain rice
- 4 cups chicken broth
- 1 tbsp olive oil
- For the protein:
- 1/2 lb chorizo, sliced
- 1/2 lb shrimp, peeled and deveined
- For the veggies:
- 1 red bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- For seasoning:
- 1 tsp smoked paprika
- 1/2 tsp saffron threads
- Salt to taste
Instructions
- Heat olive oil in a large paella pan over medium heat until shimmering, about 2 minutes.
- Add chorizo slices and cook until they release their oils and start to crisp, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even crisping.
- Stir in diced onion, red bell pepper, and minced garlic, cooking until softened, about 5 minutes.
- Sprinkle smoked paprika and saffron threads over the veggies, stirring to coat evenly. Tip: Blooming saffron in a tablespoon of warm broth beforehand enhances its flavor.
- Add rice to the pan, stirring to toast lightly, about 2 minutes.
- Pour in chicken broth, bring to a boil, then reduce heat to low. Simmer uncovered for 15 minutes. Tip: Resist the urge to stir the rice to achieve the coveted socarrat (crispy bottom).
- Arrange shrimp on top of the rice, cover, and cook until shrimp are pink and opaque, about 5 minutes.
- Remove from heat and let stand covered for 5 minutes before serving.
Absolutely, the magic of this dish lies in the contrast between the smoky chorizo and the sweet, tender shrimp, all hugged by the saffron-infused rice. Serve it straight from the pan for a dramatic presentation that’ll have everyone reaching for seconds.
Chorizo and Kale Soup
Last week, I found myself craving something hearty yet healthy, and that’s when this Chorizo and Kale Soup came to life in my kitchen. It’s the perfect blend of spicy, savory, and slightly bitter greens that somehow makes every spoonful feel like a hug.
Ingredients
- For the base: 1 tbsp olive oil, 1 cup diced onion, 2 cloves minced garlic
- For the soup: 1 lb chorizo sausage (casing removed), 4 cups chopped kale, 4 cups chicken broth, 1 cup diced tomatoes, 1 tsp smoked paprika
- For serving: 1/2 cup grated Parmesan cheese, 1 tbsp chopped fresh parsley
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add 1 cup diced onion and 2 cloves minced garlic to the pot, sautéing until the onion is translucent, about 5 minutes.
- Increase the heat to medium-high and add 1 lb chorizo sausage, breaking it apart with a spoon, and cook until browned, about 7 minutes.
- Stir in 1 tsp smoked paprika, then add 4 cups chicken broth and 1 cup diced tomatoes, bringing the mixture to a boil.
- Reduce the heat to low, simmer for 10 minutes to meld the flavors.
- Add 4 cups chopped kale, stirring until wilted, about 3 minutes.
- Season with salt if needed, but remember the chorizo and Parmesan add saltiness.
- Ladle the soup into bowls, topping each with 1/2 cup grated Parmesan cheese and a sprinkle of 1 tbsp chopped fresh parsley.
So, this soup is a delightful mix of textures, from the tender kale to the hearty chorizo, with a broth that’s rich and slightly spicy. Try serving it with a crusty bread to soak up every last drop, or add a dollop of sour cream to mellow the heat.
Chorizo and Sweet Potato Hash
Hearty and bursting with flavor, this Chorizo and Sweet Potato Hash has become my go-to breakfast on lazy weekends. I remember the first time I whipped it up, thinking it would just be another hash, but the combination of spicy chorizo and sweet potatoes was a game-changer for my morning routine.
Ingredients
- For the hash:
- 1 tbsp olive oil
- 1 lb chorizo, casing removed
- 2 medium sweet potatoes, diced into 1/2-inch cubes
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 4 eggs
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add chorizo, breaking it apart with a spoon, and cook until browned, about 5 minutes.
- Add sweet potatoes, onion, and bell pepper to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
- Stir in garlic, smoked paprika, and cumin. Cook for another 2 minutes until fragrant. Season with salt and pepper.
- Make four wells in the hash and crack an egg into each. Cover the skillet and cook until the eggs are set to your liking, about 5 minutes for runny yolks.
- Garnish with fresh cilantro before serving.
With its crispy edges and soft centers, this hash is a delightful contrast of textures. The spicy chorizo pairs beautifully with the sweetness of the potatoes, making it a dish that’s as colorful as it is flavorful. Try serving it with a side of avocado slices for an extra creamy touch.
Chorizo and Avocado Quesadillas
Perfect for those lazy Sunday brunches or a quick weeknight dinner, these Chorizo and Avocado Quesadillas have become a staple in my kitchen. I remember the first time I whipped them up, thinking they were just another quesadilla, but the combination of spicy chorizo and creamy avocado turned them into something magical.
Ingredients
- For the filling:
- 1 cup chorizo, removed from casing and crumbled
- 1 large avocado, sliced
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup diced red onion
- 1 tbsp olive oil
- For assembling:
- 4 large flour tortillas
- 1/4 cup sour cream (optional for serving)
- 1/4 cup salsa (optional for serving)
Instructions
- Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
- Add crumbled chorizo to the skillet, breaking it apart with a spoon, and cook for 5 minutes until browned and crispy.
- Remove chorizo from the skillet and drain on paper towels to remove excess grease.
- Wipe the skillet clean with a paper towel and return to medium heat.
- Place one tortilla in the skillet, sprinkle half with Monterey Jack cheese, then layer with chorizo, avocado slices, and diced red onion.
- Fold the tortilla over the filling and press down gently with a spatula.
- Cook for 2-3 minutes on each side until the tortilla is golden brown and the cheese is melted.
- Repeat with the remaining tortillas and filling.
- Cut each quesadilla into wedges and serve with sour cream and salsa on the side if desired.
Must admit, the contrast between the crispy tortilla, melty cheese, and the smooth avocado is downright addictive. Try serving these with a side of pickled jalapeños for an extra kick that’ll make your taste buds sing.
Chorizo and Black Bean Chili
Last weekend, I found myself craving something hearty and flavorful to combat the unexpected chill in the air. That’s when I decided to whip up a batch of my go-to Chorizo and Black Bean Chili, a dish that never fails to warm both the body and the soul.
Ingredients
- For the chili base:
- 1 tbsp olive oil
- 1 lb chorizo, casing removed
- 1 large onion, diced
- 3 cloves garlic, minced
- For the spices:
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- For the rest:
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- Salt to taste
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add chorizo, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Browning the chorizo well adds depth to the chili’s flavor.
- Add diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 3 minutes.
- Stir in chili powder, ground cumin, and smoked paprika, cooking for 1 minute to toast the spices. Tip: Toasting spices releases their essential oils, enhancing the dish’s aroma.
- Add black beans, diced tomatoes, and chicken broth to the pot, stirring to combine.
- Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally. Tip: Simmering uncovered allows the chili to thicken to the perfect consistency.
- Season with salt to taste before serving.
Delightfully rich and smoky, this chili boasts a perfect balance of spice and heartiness. Serve it topped with a dollop of sour cream or over a bed of rice for an extra comforting meal.
Chorizo and Corn Chowder
After a long day of chasing deadlines and dodging raindrops, there’s nothing quite like wrapping your hands around a warm bowl of Chorizo and Corn Chowder. It’s my go-to comfort dish when I need a little spice to shake off the chill, and trust me, the combination of smoky chorizo and sweet corn is a match made in heaven.
Ingredients
- For the base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- For the flavor:
- 8 oz chorizo, casing removed
- 2 cups corn kernels (fresh or frozen)
- 1 tsp smoked paprika
- For the chowder:
- 4 cups chicken broth
- 1 cup heavy cream
- 2 medium potatoes, diced
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add diced onion and minced garlic, sautéing until translucent, about 5 minutes. Tip: Stir frequently to prevent burning.
- Add chorizo, breaking it apart with a spoon, and cook until browned, about 6 minutes.
- Stir in corn kernels and smoked paprika, cooking for another 2 minutes to blend flavors.
- Pour in chicken broth and add diced potatoes. Bring to a boil, then reduce heat to simmer until potatoes are tender, about 15 minutes. Tip: A fork should easily pierce the potatoes.
- Stir in heavy cream and simmer for an additional 5 minutes to thicken slightly. Tip: Avoid boiling after adding cream to prevent curdling.
Velvety with a kick, this chowder is a bowlful of comfort with just the right amount of heat. Serve it with a sprinkle of fresh cilantro or a side of crusty bread to soak up every last drop.
Chorizo and Mushroom Risotto
Perfect for those evenings when you’re craving something creamy yet packed with flavor, this Chorizo and Mushroom Risotto has become my go-to comfort dish. I remember the first time I tried adding chorizo to my risotto; the smoky depth it added was a game-changer, and now, it’s a staple in my kitchen.
Ingredients
- For the risotto:
- 1 cup Arborio rice
- 4 cups chicken stock, kept warm
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- For the chorizo and mushrooms:
- 1/2 lb chorizo, sliced into thin rounds
- 8 oz mushrooms, sliced
- 1 tbsp olive oil
Instructions
- Heat 1 tbsp olive oil in a large pan over medium heat. Add the chorizo and cook until crispy, about 5 minutes. Remove and set aside.
- In the same pan, add another tbsp of olive oil and the mushrooms. Cook until golden, about 5 minutes. Remove and set aside with the chorizo.
- In a large pot, melt 1 tbsp butter with 1 tbsp olive oil over medium heat. Add the onion and garlic, cooking until soft, about 3 minutes.
- Add the Arborio rice to the pot, stirring to coat with the butter and oil. Toast for 2 minutes until slightly translucent.
- Pour in the white wine, stirring constantly until fully absorbed.
- Begin adding the warm chicken stock, one ladle at a time, stirring frequently. Wait until each ladle is almost fully absorbed before adding the next. This process should take about 18-20 minutes.
- Once the rice is creamy and al dente, stir in the remaining tbsp of butter, Parmesan cheese, chorizo, and mushrooms. Season with salt if needed.
- Remove from heat and let sit for 2 minutes before serving.
Velvety and rich, this risotto boasts a perfect balance of smoky chorizo and earthy mushrooms. For an extra touch of luxury, top with a poached egg or a drizzle of truffle oil before serving.
Chorizo and Spinach Stuffed Chicken
After a long day of work, there’s nothing I love more than a dish that feels like a hug in a plate. That’s exactly what this Chorizo and Spinach Stuffed Chicken brings to the table—comfort, flavor, and a little bit of wow factor.
Ingredients
- For the stuffing:
- 1 cup chorizo, finely chopped
- 2 cups fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For baking:
- 1/2 cup chicken broth
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a skillet over medium heat, cook the chorizo until it’s browned, about 5 minutes. Tip: Drain excess fat to keep the stuffing from being too greasy.
- Add the spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and let it cool slightly.
- Mix the chorizo and spinach with cream cheese and Parmesan cheese in a bowl until well combined. Tip: Letting the mixture cool prevents the cream cheese from melting too quickly.
- Cut a pocket into each chicken breast, being careful not to cut all the way through. Tip: Use a sharp knife for cleaner cuts.
- Stuff each chicken breast with the chorizo and spinach mixture, then secure with toothpicks if necessary.
- Heat olive oil in an oven-safe skillet over medium-high heat. Season the chicken with salt and pepper, then sear for 3-4 minutes on each side until golden brown.
- Pour chicken broth into the skillet around the chicken, then transfer to the oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Unbelievably juicy and packed with flavors, this dish is a showstopper. Serve it over a bed of creamy mashed potatoes or alongside a crisp salad for a meal that’s sure to impress.
Chorizo and Lentil Stew
Unbelievable as it may seem, this Chorizo and Lentil Stew has become my go-to comfort dish during those chilly evenings when all I crave is something hearty and flavorful. It’s a recipe that I stumbled upon during a weekend getaway to a small countryside inn, and it’s been a staple in my kitchen ever since.
Ingredients
- For the stew base:
- 1 tbsp olive oil
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 lb chorizo, sliced
- For the lentils:
- 1 cup dried lentils, rinsed
- 4 cups chicken broth
- 1 tsp smoked paprika
- For finishing:
- Salt to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
- Add diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
- Introduce sliced chorizo to the pot, cooking until it starts to brown, roughly 7 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
- Stir in rinsed lentils, chicken broth, and smoked paprika, bringing the mixture to a boil.
- Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender. Tip: Check occasionally to prevent sticking.
- Season with salt to taste and garnish with fresh parsley before serving. Tip: Let the stew sit for 5 minutes off the heat to thicken slightly.
Zesty and rich, this stew boasts a smoky depth from the chorizo and paprika, with lentils adding a comforting texture. Serve it with a crusty bread to soak up all the delicious broth, or over a bed of rice for an extra hearty meal.
Chorizo and Cheese Stuffed Jalapenos
Munching on these Chorizo and Cheese Stuffed Jalapenos takes me back to the first time I experimented with stuffing peppers. It was a game day, and I wanted something spicy, cheesy, and utterly irresistible. These little bites are just that—packed with flavor and perfect for sharing (or not!).
Ingredients
- For the filling:
- 1/2 pound chorizo, casing removed
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 tsp garlic powder
- For the jalapenos:
- 12 large jalapenos, halved lengthwise and seeded
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, cook the chorizo until browned, about 5 minutes. Drain any excess fat and let it cool slightly.
- In a bowl, mix the cooked chorizo, cream cheese, cheddar cheese, and garlic powder until well combined. Tip: Letting the chorizo cool a bit prevents the cheese from melting too soon.
- Brush the inside of each jalapeno half with olive oil to help prevent sticking and add a slight crispness.
- Spoon the chorizo and cheese mixture into each jalapeno half, pressing down lightly to fill completely. Tip: Use a small spoon or piping bag for less mess and more precision.
- Arrange the stuffed jalapenos on the prepared baking sheet and bake for 20-25 minutes, or until the jalapenos are tender and the filling is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
Let these Chorizo and Cheese Stuffed Jalapenos cool for a few minutes before serving—trust me, the filling is molten hot! The contrast between the spicy jalapeno and the rich, savory filling is downright addictive. Serve them with a cool dollop of sour cream or your favorite dipping sauce to balance the heat.
Chorizo and Tomato Pasta
Unbelievable how a simple dish like Chorizo and Tomato Pasta can bring so much joy to a weekday dinner. I remember the first time I made it, thinking it was just another pasta night, but the smoky chorizo and sweet tomatoes transformed it into something special. Now, it’s my go-to when I need a quick yet satisfying meal.
Ingredients
- For the pasta:
- 8 oz spaghetti
- 4 quarts water
- 1 tbsp salt
- For the sauce:
- 1 tbsp olive oil
- 1/2 lb chorizo, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1/2 tsp red pepper flakes
- Salt to taste
- For garnish:
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp of salt and the spaghetti. Cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the sliced chorizo and cook until browned, about 5 minutes. Tip: The chorizo will release its own oils, adding flavor to the dish.
- Add the diced onion to the skillet with the chorizo. Cook until the onion is translucent, about 3 minutes. Then, add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the can of diced tomatoes and 1/2 tsp red pepper flakes. Simmer the sauce for 5 minutes to let the flavors meld. Tip: If the sauce is too thick, add a splash of the pasta cooking water to loosen it.
- Drain the pasta and add it directly to the skillet with the sauce. Toss everything together until the pasta is well coated.
- Garnish with chopped fresh parsley and grated Parmesan cheese before serving.
Delightfully, the chorizo lends a smoky depth to the sweet tomatoes, while the al dente pasta provides the perfect texture. Serve it with a side of crusty bread to soak up any extra sauce, and you’ve got a meal that’s as comforting as it is flavorful.
Chorizo and Pumpkin Empanadas
Growing up in a household where the kitchen was the heart of the home, I learned early on that the best dishes are those that bring a little warmth and a lot of flavor to the table. That’s exactly what these Chorizo and Pumpkin Empanadas do, with their spicy, savory filling wrapped in a tender, flaky crust. Perfect for a cozy night in or a festive gathering, they’re a testament to the magic that happens when simple ingredients come together.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- For the filling:
- 1/2 lb chorizo, casing removed
- 1 cup pumpkin puree
- 1/2 cup onion, finely diced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 egg, beaten (for egg wash)
Instructions
- In a large bowl, whisk together the flour and salt for the dough.
- Add the cold, cubed butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Be careful not to overwork the dough to keep it tender.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- While the dough chills, heat a skillet over medium heat. Add the chorizo, breaking it apart with a spoon, and cook until browned, about 5 minutes.
- Add the onion to the skillet with the chorizo and cook until softened, about 3 minutes.
- Stir in the pumpkin puree, cumin, and smoked paprika. Cook for another 2 minutes, then remove from heat and let cool slightly.
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Tip: If the dough cracks, let it sit at room temperature for a few minutes to soften.
- Use a round cutter or a bowl to cut out circles of dough, about 5 inches in diameter.
- Spoon a tablespoon of the chorizo and pumpkin filling onto one half of each dough circle, leaving a small border.
- Fold the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal.
- Place the empanadas on the prepared baking sheet and brush the tops with beaten egg. Tip: The egg wash will give them a beautiful golden color.
- Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
Vibrant and full of flavor, these empanadas are a delightful contrast of spicy chorizo and sweet pumpkin, all encased in a buttery, flaky crust. Serve them with a side of cooling sour cream or a zesty avocado salsa for an extra layer of flavor.
Chorizo and Rice Stuffed Squash
Venturing into the world of stuffed vegetables, I stumbled upon a dish that not only warms the soul but also brings a burst of flavor to the table. It’s a recipe that reminds me of the cozy autumn evenings when the kitchen becomes my sanctuary, and the aroma of chorizo fills the air.
Ingredients
- For the squash:
- 2 medium acorn squashes, halved and seeded
- 1 tbsp olive oil
- 1/2 tsp salt
- For the stuffing:
- 1 cup cooked white rice
- 1/2 lb chorizo, casing removed
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1 garlic clove, minced
- 1/2 tsp cumin
- 1/4 tsp paprika
- 1/4 cup shredded cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Brush the inside of each squash half with olive oil and sprinkle with salt. Place them cut-side down on a baking sheet.
- Bake for 25 minutes until the squash is tender but still holds its shape.
- While the squash bakes, heat a skillet over medium heat. Add the chorizo, breaking it apart with a spoon, and cook until browned, about 5 minutes.
- Add the onion, bell pepper, and garlic to the skillet. Cook until the vegetables are soft, about 5 minutes.
- Stir in the cumin and paprika, then mix in the cooked rice. Cook for another 2 minutes to combine the flavors.
- Remove the squash from the oven and flip them cut-side up. Fill each half with the chorizo and rice mixture.
- Sprinkle the tops with shredded cheese if using, and return to the oven for 10 minutes, or until the cheese is melted and bubbly.
- Let the stuffed squashes cool for a few minutes before serving to allow the flavors to meld together.
Nothing beats the contrast of the tender squash with the spicy, savory filling. For an extra touch, serve with a dollop of sour cream or a sprinkle of fresh cilantro to brighten up the dish.
Chorizo and Green Olive Pizza
Guess what I stumbled upon during my late-night fridge raid? A combo that’s now my go-to for pizza night—chorizo and green olives. It’s a match made in heaven, with the spicy, smoky chorizo balancing the briny punch of the olives. Trust me, once you try this, there’s no going back.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tbsp olive oil
- 1/2 cup warm water
- 1 tsp active dry yeast
- For the sauce:
- 1/2 cup tomato sauce
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- For the toppings:
- 1/2 cup chorizo, sliced
- 1/4 cup green olives, sliced
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 475°F. This high heat is key for a crispy crust.
- In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5 minutes until frothy. Tip: If it doesn’t froth, your yeast might be dead.
- In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth. Let it rest in a greased bowl, covered, for 1 hour or until doubled in size.
- Roll out the dough on a floured surface to your desired thickness. Transfer to a baking sheet.
- Spread tomato sauce over the dough, then sprinkle with oregano and garlic powder.
- Top with mozzarella cheese, chorizo, and green olives.
- Bake for 12-15 minutes until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even cooking.
- Let it cool for 2 minutes before slicing. Tip: This prevents the toppings from sliding off.
Unbelievable how the crisp crust holds up the melty cheese, spicy chorizo, and tangy olives. Serve it with a side of arugula salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.
Chorizo and Chickpea Salad
Just last weekend, I found myself rummaging through my fridge, looking for something quick yet satisfying to whip up for lunch. That’s when the idea of this Chorizo and Chickpea Salad came to mind—a dish that’s as hearty as it is vibrant, perfect for those days when you want minimal effort with maximum flavor.
Ingredients
- For the salad:
- 1 cup cooked chickpeas, drained and rinsed
- 1/2 cup diced chorizo
- 1/4 cup diced red onion
- 1/2 cup cherry tomatoes, halved
- 2 cups mixed greens
- For the dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Heat a medium skillet over medium heat. Add the diced chorizo and cook until crispy, about 5 minutes. Tip: The chorizo will release its own oils, so there’s no need to add extra fat to the pan.
- In a large bowl, combine the cooked chickpeas, crispy chorizo, diced red onion, and halved cherry tomatoes.
- In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined. Tip: For a smoother dressing, you can blend these ingredients together.
- Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
- Add the mixed greens to the bowl and toss again lightly. Tip: Adding the greens last ensures they stay crisp and don’t wilt under the warmth of the chorizo.
Great for a quick lunch or a light dinner, this salad offers a delightful contrast between the spicy, crispy chorizo and the creamy chickpeas, all brought together by the tangy dressing. Serve it with a slice of crusty bread to soak up any extra dressing left on the plate.
Chorizo and Butternut Squash Soup
On a chilly evening like this, there’s nothing more comforting than a bowl of warm, spicy Chorizo and Butternut Squash Soup. I remember the first time I made this dish; it was a happy accident that turned into a family favorite, especially during the fall season.
Ingredients
- For the soup base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 lb chorizo, casing removed
- 4 cups butternut squash, peeled and cubed
- 4 cups chicken broth
- For seasoning:
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt to taste
- For garnish:
- 1/4 cup cilantro, chopped
- 1/2 cup sour cream
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add diced onion and minced garlic, sautéing until translucent, about 5 minutes.
- Add chorizo to the pot, breaking it apart with a spoon, and cook until browned, about 8 minutes.
- Stir in butternut squash, chicken broth, smoked paprika, and cumin. Bring to a boil.
- Reduce heat to low, cover, and simmer until squash is tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Season with salt to taste, then ladle into bowls.
- Garnish each serving with a dollop of sour cream and a sprinkle of cilantro.
Zesty and creamy, this soup strikes the perfect balance between the smokiness of the chorizo and the sweetness of the butternut squash. Serve it with a side of crusty bread for dipping, and watch it disappear before your eyes.
Conclusion
We hope these 20 spicy chorizo sausage recipes inspire your next dinner adventure! From quick weeknight meals to weekend feasts, there’s something for every home cook. Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup on Pinterest for later. Happy cooking!
