Reality check – these are suppose to be appetizers. However; with all these days running together as they are; today is Tequila Tuesday. As long as we’re having cocktails; why not finger food for supper? I’m thinking serve with Beefy Taquitos and maybe a few Bean Dip Cups.
I think the most important thing about cooking with Chorizo is to use quality bulk sausage. It cooks up with ground beef, but with a pork-pepper kick. We are fortunate that in California most towns of any size have a decent Latino Market. If I cannot get my Chorizo from one of several markets, then I will make my own. Good Chorizo isn’t hard to make, but it does take time – anywhere from 24 to 72 hours for all those flavors to meld together.
Cheesy Chorizo Bites
1 lb bulk Chorizo
1/2 cup Chive Onion Cream Cheese Spread
1/2 cup shredded Cheddar Cheese
1 (8 oz) Refrigerated Crescent Dough Sheet
1/2 cup Sour Cream, garnish if desired
1/4 cup Cilantro, garnish if desired
1/8 cup Green Onions, garnish if desired
Heat oven to 375-F. In 10-inch nonstick skillet, cook Chorizo over medium-high heat 4 to 5 minutes, stirring frequently, until cooked through. Drain well and let cool.
Once cool, mix Chorizo, cream cheese spread and Cheddar cheese.
Unroll dough on work surface. Press dough sheet into 12-inch by 8-inch rectangle. With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares.
Divide Chorizo mixture evenly on center of each dough square. Bring 4 corners together to overlap slightly in center at top of each bundle. Twist and pinch to seal, leaving small gaps between seams. Place on large ungreased cookie sheet.
Bake in the heated oven for 11 to 15 minutes or until golden brown. Serve warm.
If desired, dollop with a little sour cream and garnish with cilantro and green onions.
How ’bout this for some fun snacking foods with your next pitcher of Margaritas?