Chorizo Chicken Burgers

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Can I just say, this burger may not be made from angus or kobe beef, but it is so good! By far the best chicken burger I’ve ever had! I took the original recipe from my favorite food blog annie’s-eats. I added a few more ingredients to make it my own, and to give it more flavor and spice! What I love about burgers is you can make so many unique flavors, for this recipe if you want more heat you can add more jalapeño, or leave it out for a more mellow taste. The chorizo and green chilies I added produce a lot of heat and flavor! I also mixed things up and used a pretzel bun. I found them in the bread aisle, it’s aunt millie’s brand and they turned out great! There’s also a cheese and buffalo brand i will try soon.

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To get started, mix together all of the ingredients in a medium sized bowl. Be careful not to over mix and make sure the ingredients are mixed evenly. The chorizo tends to stick together in clumps so try to get those separated. I find it’s best to use your hands! It may be gross, but it’s the best way to mix the ingredients!

Take a grill pan or non stick skillet and spray lightly with PAM. You do not need to use any oil, the chorizo is oily enough for the burgers to not get stuck in the pan. Cook on medium-high heat for 4-5 minutes on each side. Flipping once to prevent any loss of juices and flavor. With a few minutes left of cooking, add your sliced cheddar cheese and place a lid over top to melt the cheese. I found my burgers to be a bit on the oily side when they were done cooking, so I laid them on paper towels to soak up some of the oil.

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Assemble with toasted pretzel bun, homemade guacamole (here is the link for my holy guacamole! recipe), and salsa! Serve and let your tastebuds go to a happy place!

This recipe makes 4-5 burgers.

What you’ll need:
1 lb. ground chicken
2 links of chorizo, casing removed
½ yellow onion, diced small
1/3 cup minced fresh cilantro
2 cloves garlic, minced or pressed
1 jalapeño, seeded, cored and minced well
2 oz.(half a 4oz. can) mild green chilies (I like La Preferida brand comes roasted, peeled, and diced)
1 tsp. cajun seasoning 
1 tsp. cayenne pepper
1 tsp. ground cumin
1 tsp. paprika
Juice of ½ lime
1/3 cup shredded cheddar cheese, plus more for topping
½ tsp. kosher salt
½ tsp. pepper
Assembly:
Pretzel bun, or your bun of choice
Sliced cheddar cheese
Holy Guacamole!
Salsa

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Chorizo stuffed meatloaf

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Meatloaf can be so boring, and often times it’s that go to staple when you don’t have anything else to make. This meatloaf recipe will change your opinion about meatloaf and will make you realize how much you can do with these recipes! Next time you think of making some meatloaf put something different in! You will be surprised with what you come up with!

I wanted to make a sweet and spicy meatloaf, the chorizojalapenos, and sweet chili sauce are so good together! If you aren’t a fan of spicy, you can certainly leave out the jalapenos.

To get started preheat your oven to 350°. Take a large mixing bowl and add your pork, beef, spices, onion, pepper, garlic, eggs, cream, and bread crumbs. I mix with my hands but that’s a personal preference. Make sure you mix well, but try not to over mix. Take half of the mixture and place on the bottom of a loaf pan and press down evenly. Take your chorizo and remove the casing carefully, to keep mold intact. Lay the chorizo down in the middle. Take the other half and place on top being sure to press down on the outsides to mold together into one loaf.

Once this is done place in the oven for 60 minutes or until internal temperature reaches 160°. Baste the top with the pan juices and chili sauce every 15 minutes or so. Place the jalapeno slices on top for the last 15-20 minutes. Once it is done baking, let sit for 10 minutes before slicing.

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What you’ll need:

1/2 lb ground pork
1lb ground beef
1/2 minced onion
1/2-1 (depending on how much you like) green bell pepper minced with seeds removed 
1 clove garlic minced
2 eggs
1/2 cup heavy cream
3/4-1 cup plain bread crumbs (add more if needed)
1 tsp each of cajun, cayanne, cumin, chili, salt & pepper seasoning (add more if needed)
1 Chorizo link, casings removed
slices of jalapenos 
sweet chili sauce for basting and dipping

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Baked Black Bean & Chorizo Rice Bowl

Mexican food is definitely one of my favorites. What I love best is there are so many different directions you can go! There are about a million different combinations of tacos, quesadillas, burritos, etc. This type of food gives us cooking lovers a chance to be creative and unique, and come up with some seriously tasty food!

This recipe is one of those examples.

So simple to make! Half of the time is spent in the oven to bake. And the chorizo is perfect with the black beans and cheese. I will definitely be making this again!

To get started, preheat your oven to 425°. Heat a large skillet over med-high heat with oil, swirl to coat. Add the chorizo and saute for 2-3 minutes, remove from pan onto a plate with paper towels to soak up excess grease. Coat the pan with cooking spray and add the onion and jalapeño, saute for 4-5 minutes, stirring frequently. Add the seasoning, garlic, broth and beans, stir and bring to a boil. Cook for 5 minutes. Mash the black beans to form a paste, sort of like refried beans. Spoon into a round baking dish sprayed with cooking spray and top with the chorizo, tomato, and cheese.

Bake in the oven for 30 minutes, or until bubbly and cheese is lightly browned. Top with green onions and serve!! I had a bag of Archer Farms cilantro-lime rice with corn and green chilies, so I steamed that up in the microwave and served my black bean and chorizo goodness on top of the rice with a side of tortilla chips for dipping! You could also try this inside a tortilla and baked in the oven like a burrito! I think that’s what I will do next time.

You will not be disappointed on this one, I guarantee it!

What you’ll need:
1 tbs olive oil
2 links spanish chorizo, casings removed (I got the spicy kind)
Cooking Spray
half an onion, chopped
1 jalapeño, seeded and chopped
salt
1/2 tsp cumin
1/2 tsp ground red pepper
1/2 tsp cajun
5 cloves of garlic, minced
3/4 c fat free low sodium chicken broth
2 cans of black beans, rinsed and drained
1 cup chopped, seeded tomato
1/2 c Monterrey jack and sharp cheddar cheese
sliced green onions
tortilla chips
rice, see above for what I used