Chorizo is fresh pork meat seasoned with paprika and other spices and left alone to marinate. You can find it in any local Latin market and even in many of your local grocery stores. Mix it in with your scrambled eggs or mix some with your taco meat to add a little more umph to it.
I found this recipe in a December issue of Cooking light -8 years ago!! It has taken me this long to get to it. Chorizo is really popular now, but in 2005, I think people had no clue- at least the non-Latino folks.
Creamy Corn and Chorizo Stuffed Mushrooms
6 ozs. Mexican Chorizo Sausage
1/2 cup finely chopped onion
2 garlic cloves, minced
1 (11-oz) can extrasweet whole kernel corn, drained ( I used regular)
2 ozs. 1/3 less-fat cream cheese
1/4 cup fat-free sour cream ( I used light)
1/2 tsp salt ( I did not add due to corn having sodium and meat too)
2 slices white bread ( I used a piece of multigrain bread)
24 stuffer mushroom caps (or large mushrooms with stems removed)
Preheat oven to 400. Prepare stuffing, remove casings from chorizo. Cook chorizo, onion and garlic in a large nonstick skillet over medium heat, for 6 minutes or until browned, stirring to crumble. Drain chorizo mixture, pat dry with paper towels.
Combine chorizo mixture and corn in a bowl. Combine cream cheese and sour cream in a small bowl, stir with a whisk until smooth. Add cheese mixture and salt to chorizo mixture.
Place bread in a food processor and pulse 10 times or until fine crumbs measure 1 cup.
Fill each mushroom cap (I avoided this step and went to topping it instead) with breadcrumbs. Stuff each mushroom with about 2 tsp corn mixture; top with remaining breadcrumbs. Place on a baking sheet coated with cooking spray. Coat each mushroom with cooking spray. Bake at 400 for 20 minutes or until tops are browned.
- Chorizo Stuffed Jalapeno Popper (deliciousdessertsrecipes.com)