Chorizo Potato Sticks Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
12 small russet potatoes 1 link of beef chorizo 1/2 lb. jack cheese,
shredded (or cheddar) 1 cup salsa Melted butter
Bake potatoes until soft. Cook chorizo and drain. Add shredded
cheddar or jack cheese to chorizo, along with 1/2 cup of the salsa.
Cut potatoes in half and scoop out meat, leaving about 1/4" left in
shell. Mix melted butter with garlic and brush inside of skins. Bake
skins for 5 minutes. Add chorizo and cheese and bake for 5 minutes
more. Serve hot.
Title: CHORIZO QUICHE IN CORNMEAL CRUST
Categories: Mexican, Meats
Yield: 6 Servings
MMMMM-----------------------CORNMEAL CRUST----------------------------
1/2 c Cornmeal
3/4 c Sifted flour
1/2 ts Salt
1/8 ts Black pepper
1/3 c Shortening
4 tb -cold water (or more)
MMMMM--------------------------FILLING-------------------------------
6 sl Monterey Jack cheese
1/2 lb Chorizo; casings removed
1/4 c Sliced green onions
4 Eggs
2 c Whipping cream
-=OR=- Half and Half
Salt, pepper
To make crust, sift together cornmeal, flour, 1/2 teaspoon salt and
pepper. Cut in shortening until mixture resembles coarse crumbs. Add
water, 1 tablespoon at a time, stirring lightly until mixture forms
ball. Turn out onto lightly floured board and roll dough to 13-inch
circle. Fit loosely into 9-inch pie plate or quiche pan. Fold edge
under and flute.
Arrange cheese slices on bottom of crust. Fry sausage until cooked and
crumbly. Drain off fat. Sprinkle sausage on top of cheese, then top
with green onions. Lightly beat eggs in bowl, stir in whipping cream
and season to taste with salt and pepper. Pour over cheese and
chorizo mixture. Place on bottom rack of oven and bake at 450F 15
minutes. Reduce heat to 350F and bake additional 25 to 30 minutes.
Let stand 10 minutes before cutting.
(C) 1992 The Los Angeles Times Karen Mintzias
Source from luhu.jp
shredded (or cheddar) 1 cup salsa Melted butter
Bake potatoes until soft. Cook chorizo and drain. Add shredded
cheddar or jack cheese to chorizo, along with 1/2 cup of the salsa.
Cut potatoes in half and scoop out meat, leaving about 1/4" left in
shell. Mix melted butter with garlic and brush inside of skins. Bake
skins for 5 minutes. Add chorizo and cheese and bake for 5 minutes
more. Serve hot.
Title: CHORIZO QUICHE IN CORNMEAL CRUST
Categories: Mexican, Meats
Yield: 6 Servings
MMMMM-----------------------CORNMEAL CRUST----------------------------
1/2 c Cornmeal
3/4 c Sifted flour
1/2 ts Salt
1/8 ts Black pepper
1/3 c Shortening
4 tb -cold water (or more)
MMMMM--------------------------FILLING-------------------------------
6 sl Monterey Jack cheese
1/2 lb Chorizo; casings removed
1/4 c Sliced green onions
4 Eggs
2 c Whipping cream
-=OR=- Half and Half
Salt, pepper
To make crust, sift together cornmeal, flour, 1/2 teaspoon salt and
pepper. Cut in shortening until mixture resembles coarse crumbs. Add
water, 1 tablespoon at a time, stirring lightly until mixture forms
ball. Turn out onto lightly floured board and roll dough to 13-inch
circle. Fit loosely into 9-inch pie plate or quiche pan. Fold edge
under and flute.
Arrange cheese slices on bottom of crust. Fry sausage until cooked and
crumbly. Drain off fat. Sprinkle sausage on top of cheese, then top
with green onions. Lightly beat eggs in bowl, stir in whipping cream
and season to taste with salt and pepper. Pour over cheese and
chorizo mixture. Place on bottom rack of oven and bake at 450F 15
minutes. Reduce heat to 350F and bake additional 25 to 30 minutes.
Let stand 10 minutes before cutting.
(C) 1992 The Los Angeles Times Karen Mintzias
Source from luhu.jp
Tags
Appetizers