18 Spicy Chorizo Sausage Recipes for Dinner Delights

Vibrant, flavorful, and packed with a punch, chorizo sausage is the star ingredient that can transform your dinner from mundane to extraordinary. Whether you’re craving something quick and easy or a dish that’s a little more indulgent, our roundup of 18 spicy chorizo recipes has got you covered. Get ready to spice up your meal rotation and discover your next favorite dinner delight!

Chorizo and Potato Tacos

Today, I stumbled upon a dish that’s as hearty as it is flavorful—Chorizo and Potato Tacos. It’s the kind of meal that brings back memories of bustling street markets and the irresistible aroma of spices filling the air. I’ve tweaked the recipe a bit to suit my weeknight dinner routine, and I’m excited to share it with you.

Ingredients

• 1 lb chorizo, casing removed
• 2 cups potatoes, diced into 1/2-inch cubes
• 1 tbsp olive oil
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 corn tortillas
• 1/2 cup cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced potatoes to the skillet, spreading them out in a single layer. Cook for 10 minutes, stirring occasionally, until golden and tender.
3. Push potatoes to one side of the skillet. Add chorizo, breaking it apart with a spatula, and cook for 5 minutes until browned.
4. Add onion and garlic to the skillet, mixing with the chorizo and potatoes. Cook for 3 minutes until onions are translucent.
5. Season with salt and black pepper, stirring to combine all ingredients evenly.
6. Warm corn tortillas in a dry skillet over medium heat for 30 seconds on each side, or until pliable.
7. Divide the chorizo and potato mixture evenly among the tortillas. Top with chopped cilantro and serve with lime wedges on the side.

Vibrant and packed with flavor, these tacos offer a delightful contrast between the crispy potatoes and the spicy chorizo. For an extra kick, drizzle with your favorite hot sauce or top with avocado slices for a creamy texture.

Spicy Chorizo Pasta

Yesterday, I found myself craving something bold and comforting after a long day, and that’s when this Spicy Chorizo Pasta came to mind. It’s the perfect dish when you need a little heat to lift your spirits, and trust me, the flavors are as vibrant as the memories you’ll make sharing it.

Ingredients

• 8 oz chorizo, sliced
• 12 oz pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 cup tomato sauce
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced chorizo and cook until browned, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Add the minced garlic and red pepper flakes to the skillet with the chorizo. Cook for 1 minute until fragrant.
4. Stir in the tomato sauce and heavy cream, bringing the mixture to a simmer. Let it cook for 3-4 minutes to slightly thicken.
5. Drain the pasta and add it directly to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
6. Remove from heat and stir in the grated Parmesan cheese until melted and the pasta is evenly coated.

Here’s the deal: this pasta is irresistibly creamy with a kick that builds with every bite. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of that spicy, savory sauce.

Chorizo Stuffed Peppers

Sometimes, the best dishes come from the simplest ideas, and that’s exactly how these Chorizo Stuffed Peppers came to be in my kitchen. I remember one evening, staring at a pack of chorizo and some bell peppers, wondering how to turn them into a meal that would wow my family. The result? A dish that’s now a regular in our dinner rotation, bursting with flavor and just the right amount of spice.

Ingredients

• 4 large bell peppers, any color
• 1 lb chorizo, casing removed
• 1 cup cooked white rice
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Tip: Choose peppers that can stand upright for easier stuffing.
3. In a skillet over medium heat, heat the olive oil and sauté the onion and garlic until soft, about 3 minutes.
4. Add the chorizo to the skillet, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Drain excess fat if necessary for a lighter dish.
5. Stir in the cooked rice, salt, and black pepper, mixing well to combine all the flavors.
6. Spoon the chorizo mixture into the prepared bell peppers, packing it down slightly. Tip: Overfilling can make them topple, so leave a little space at the top.
7. Sprinkle the shredded cheddar cheese on top of each stuffed pepper.
8. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.

Every bite of these Chorizo Stuffed Peppers offers a delightful contrast between the sweet, tender bell pepper and the spicy, savory filling. Serve them with a side of sour cream or avocado slices to balance the heat, making for a meal that’s as beautiful as it is delicious.

Chorizo and Egg Breakfast Burrito

Nothing beats the aroma of chorizo sizzling in the morning, especially when it’s wrapped up in a warm tortilla with fluffy eggs. I remember the first time I made this for a brunch gathering, and it was an instant hit. Now, it’s my go-to recipe when I need something hearty and quick.

Ingredients

• 1/2 lb chorizo
• 4 large eggs
• 1/4 cup milk
• 1 tbsp butter
• 1/2 cup shredded cheddar cheese
• 4 large flour tortillas
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 1 tbsp olive oil
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add diced onions and bell peppers to the skillet, sautéing until soft (about 5 minutes). Tip: Stir occasionally to prevent burning.
3. Push the vegetables to one side of the skillet and add the chorizo. Cook until browned (about 7 minutes), breaking it apart with a spoon. Tip: Drain excess fat if necessary for a lighter burrito.
4. In a bowl, whisk together eggs, milk, and a pinch of salt.
5. Melt butter in a separate skillet over medium heat (350°F) and pour in the egg mixture. Cook, stirring gently, until eggs are softly set (about 3 minutes). Tip: Remove from heat just before they’re fully cooked as they’ll continue to set.
6. Warm the tortillas in a dry skillet for about 30 seconds on each side.
7. Divide the chorizo mixture, scrambled eggs, and shredded cheese evenly among the tortillas.
8. Fold the sides of the tortillas over the filling, then roll tightly to form burritos.

My favorite part about these burritos is the contrast between the spicy chorizo and the creamy eggs, all hugged by a soft tortilla. For an extra kick, serve with a side of salsa or avocado slices.

Chorizo and Bean Soup

Just last week, I found myself craving something hearty yet simple to whip up after a long day. That’s when this Chorizo and Bean Soup came to the rescue, blending smoky flavors with creamy beans for a comforting bowl that’s become a fast favorite in my household.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 lb chorizo, casing removed
• 4 cups chicken broth
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup chopped kale

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 1 lb chorizo, breaking it apart with a spoon, and cook until browned, about 5 minutes.
5. Pour in 4 cups chicken broth, scraping the bottom of the pot to release any browned bits.
6. Add 2 cans white beans, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
7. Reduce heat to low and let the soup simmer for 15 minutes to meld the flavors.
8. Stir in 1 cup chopped kale and cook for another 5 minutes until wilted.
9. Tip: For a thicker soup, mash some of the beans against the side of the pot before adding the kale.
10. Tip: If you prefer a spicier kick, add a pinch of red pepper flakes with the paprika.
11. Tip: Serve with a slice of crusty bread to soak up the delicious broth.

Every spoonful of this soup is a delightful mix of smoky, spicy, and creamy textures. Try topping it with a dollop of sour cream or avocado slices for an extra layer of flavor.

Chorizo Pizza with Arugula

Yesterday, I found myself craving something bold and comforting, a dish that combines the spicy kick of chorizo with the fresh, peppery bite of arugula. That’s when I decided to whip up this Chorizo Pizza with Arugula, a recipe that’s become a weekend staple in my kitchen.

Ingredients

• 1 lb pizza dough
• 1/2 cup tomato sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup cooked chorizo, sliced
• 1 cup fresh arugula
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up.
2. On a floured surface, stretch the pizza dough into a 12-inch circle. Tip: Letting the dough rest at room temperature for 30 minutes makes it easier to stretch.
3. Spread the tomato sauce evenly over the dough, leaving a 1-inch border for the crust.
4. Sprinkle the shredded mozzarella cheese over the sauce, followed by the sliced chorizo.
5. Drizzle the olive oil over the top and sprinkle with red pepper flakes for an extra kick.
6. Transfer the pizza to the preheated stone or baking sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through baking for even cooking.
7. Remove the pizza from the oven and immediately top with fresh arugula. Tip: The residual heat will slightly wilt the arugula, enhancing its flavor.

My favorite part about this pizza is the contrast between the spicy, savory chorizo and the fresh, crisp arugula. Serve it with a drizzle of balsamic glaze for an extra layer of flavor that ties everything together beautifully.

Chorizo and Cheese Quesadillas

There’s something incredibly comforting about the sizzle of chorizo hitting a hot pan, especially when it’s destined to become part of a cheesy, crispy quesadilla. I remember the first time I made these for a friend who claimed not to like spicy food; they were hesitant at first but ended up asking for seconds. It’s a reminder that sometimes, the best dishes are the ones that push our boundaries just a little.

Ingredients

• 1 cup shredded Mexican blend cheese
• 1/2 lb chorizo, casing removed
• 4 large flour tortillas
• 2 tbsp vegetable oil
• 1/4 cup diced onion
• 1/4 cup chopped cilantro

Instructions

1. Heat a large skillet over medium heat and add the chorizo, breaking it apart with a spoon. Cook for 5 minutes until browned.
2. Add the diced onion to the skillet with the chorizo and cook for an additional 2 minutes until the onion is translucent. Tip: This is a great time to taste and adjust the seasoning if needed.
3. Remove the chorizo mixture from the skillet and set aside. Wipe the skillet clean with a paper towel.
4. Brush one side of a tortilla with vegetable oil and place it oil-side down in the skillet over medium heat.
5. Sprinkle 1/4 cup of cheese over half of the tortilla, then top with 1/4 of the chorizo mixture and a sprinkle of cilantro.
6. Fold the tortilla over the filling and press down gently. Cook for 2-3 minutes until the bottom is golden brown, then flip and cook for another 2-3 minutes. Tip: Use a spatula to press down on the quesadilla as it cooks to ensure even browning.
7. Repeat the process with the remaining tortillas and filling. Tip: Keep cooked quesadillas warm in a 200°F oven while you finish the rest.

Finally, these quesadillas emerge from the skillet with a perfect crunch, giving way to the spicy, savory chorizo and gooey cheese inside. Serve them with a dollop of sour cream or a slice of avocado for a cool contrast to the heat.

Chorizo and Shrimp Skillet

Perfect for those evenings when you’re craving something hearty yet quick to whip up, this Chorizo and Shrimp Skillet has become my go-to. I remember the first time I made it; the aroma filled my kitchen, promising a meal that’s as vibrant in flavor as it is in color.

Ingredients

• 1 tbsp olive oil
• 1 cup diced chorizo
• 1 lb shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes
• 1/4 cup chicken broth
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 cup diced chorizo to the skillet. Cook, stirring occasionally, until the chorizo is lightly browned, about 5 minutes.
3. Add 1 lb shrimp to the skillet. Cook until the shrimp turn pink, about 2 minutes per side.
4. Stir in 2 cloves minced garlic and cook until fragrant, about 30 seconds.
5. Pour in 1/2 cup diced tomatoes and 1/4 cup chicken broth. Sprinkle with 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Stir to combine.
6. Simmer the mixture for 5 minutes, allowing the flavors to meld together.
7. Remove from heat and garnish with 2 tbsp chopped fresh parsley before serving.

Unbelievably, the smokiness of the chorizo pairs beautifully with the sweetness of the shrimp, creating a dish that’s bursting with flavor. Serve it over a bed of rice or with crusty bread to soak up every last bit of the delicious sauce.

Chorizo and Lentil Stew

On a chilly evening like this, nothing warms the soul quite like a hearty Chorizo and Lentil Stew. I remember the first time I made this dish; it was a happy accident that turned into a family favorite. Now, it’s my go-to recipe when I need something comforting yet easy to whip up.

Ingredients

• 1 tbsp olive oil
• 1 cup diced chorizo
• 1 cup chopped onion
• 2 cloves minced garlic
• 1 cup dried lentils
• 4 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bay leaf

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced chorizo and cook until lightly browned, about 5 minutes. Tip: The chorizo will release its own oils, adding depth to the stew.
3. Stir in 1 cup chopped onion and 2 cloves minced garlic, cooking until softened, about 3 minutes.
4. Add 1 cup dried lentils, 4 cups chicken broth, 1 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, and 1 bay leaf to the pot.
5. Bring the mixture to a boil, then reduce heat to low and simmer covered for 25 minutes. Tip: Stir occasionally to prevent lentils from sticking to the bottom.
6. After 25 minutes, remove the bay leaf and check the lentils for tenderness. If needed, simmer for an additional 5 minutes. Tip: The stew should be thick but not dry; add a little water if necessary.
7. Serve hot. Garnished with fresh parsley if desired.

Great for meal prep, this stew’s smoky flavors and tender lentils make it a satisfying dish any day of the week. Try serving it with a slice of crusty bread to soak up all the delicious broth.

Chorizo and Sweet Potato Hash

Unbelievably easy and packed with flavor, this Chorizo and Sweet Potato Hash has become my go-to breakfast on lazy weekends. There’s something about the spicy chorizo paired with the sweetness of the potatoes that just wakes up my taste buds, not to mention it’s a one-pan wonder which means less cleanup for me!

Ingredients

• 1 tbsp olive oil
• 1 lb chorizo, casing removed
• 2 cups sweet potatoes, diced into 1/2 inch cubes
• 1/2 cup onion, diced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 eggs

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add chorizo to the skillet, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: If your chorizo is very fatty, you can drain some of the excess fat after browning.
3. Add sweet potatoes, onion, salt, and pepper to the skillet, stirring to combine with the chorizo.
4. Cover and cook, stirring occasionally, until sweet potatoes are tender, about 10 minutes. Tip: If the potatoes are sticking, add a splash of water to the skillet.
5. Make 4 wells in the hash and crack an egg into each well. Cover and cook until the eggs are set to your liking, about 5 minutes for runny yolks. Tip: For evenly cooked eggs, try to space the wells equally apart.

You’ll love the contrast of the crispy hash with the creamy eggs, making every bite a delightful mix of textures. Serve it straight from the skillet for a rustic presentation, or plate it up with a side of avocado for an extra touch of creaminess.

Chorizo and Kale Pasta

Sometimes, all you need is a hearty, flavorful dish to turn a mundane weeknight into something special. That’s exactly what this Chorizo and Kale Pasta does for me—it’s my go-to when I crave something comforting yet packed with nutrients.

Ingredients

• 8 oz chorizo, sliced
• 2 cups kale, chopped
• 8 oz pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add the sliced chorizo and cook until browned, about 5 minutes. Tip: Chorizo releases its own oils, so there’s no need to add extra fat.
5. Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
6. Add the chopped kale and chicken broth to the skillet, stirring until the kale wilts, about 3 minutes.
7. Drain the pasta and add it to the skillet, tossing to combine. Tip: If the mixture seems dry, add the reserved pasta water a little at a time.
8. Sprinkle with grated Parmesan cheese and serve immediately.

Just like that, you’ve got a dish where the spicy chorizo perfectly complements the earthy kale, all coated in a light, cheesy sauce. Try topping it with an extra sprinkle of Parmesan and a drizzle of olive oil for an extra touch of richness.

Chorizo and Corn Chowder

Just last week, I found myself craving something hearty yet slightly spicy to combat the unexpected chill in the air. That’s when I decided to whip up this Chorizo and Corn Chowder, a dish that’s as comforting as it is flavorful, perfect for those days when you need a little warmth in your life.

Ingredients

• 1 tbsp olive oil
• 1 lb chorizo, casing removed
• 1 cup diced onion
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups diced potatoes
• 2 cups corn kernels
• 1 cup heavy cream
• 1 tsp smoked paprika
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 lb chorizo, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Browning the chorizo well adds depth to the chowder’s flavor.
3. Stir in 1 cup diced onion and 2 cloves minced garlic, cooking until soft, about 3 minutes.
4. Pour in 4 cups chicken broth, scraping the bottom of the pot to release any browned bits.
5. Add 2 cups diced potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Tip: Cut potatoes into even sizes for uniform cooking.
6. Stir in 2 cups corn kernels, 1 cup heavy cream, and 1 tsp smoked paprika. Simmer for another 5 minutes. Tip: For a thicker chowder, mash some of the potatoes against the side of the pot before adding the corn.
7. Season with salt to taste and serve hot.

Zesty and rich, this chowder boasts a creamy texture with a smoky kick from the chorizo and paprika. Serve it with a side of crusty bread for dipping, or top with fresh cilantro for a burst of color and freshness.

Chorizo and Avocado Salad

Zesty flavors and vibrant colors come together in this Chorizo and Avocado Salad, a dish that’s as fun to make as it is to eat. I remember the first time I tossed this together on a whim, and now it’s a staple in my summer recipe rotation. The smoky chorizo paired with creamy avocado is a match made in heaven, and I’m excited to share how you can bring this dish to your table.

Ingredients

• 1 cup chorizo, diced
• 2 avocados, cubed
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat a skillet over medium heat and add the diced chorizo. Cook for 5-7 minutes, stirring occasionally, until the chorizo is crispy and browned. Tip: Render the fat slowly for maximum flavor.
2. While the chorizo cooks, prepare the avocado, cherry tomatoes, and red onion in a large mixing bowl.
3. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper to create the dressing. Tip: Use fresh lime juice for a brighter taste.
4. Once the chorizo is cooked, remove it from the skillet with a slotted spoon and let it drain on a paper towel to remove excess grease.
5. Add the drained chorizo to the mixing bowl with the prepared vegetables.
6. Pour the dressing over the salad and gently toss to combine all ingredients. Tip: Toss gently to keep the avocado cubes intact.

With its creamy avocado, crispy chorizo, and tangy dressing, this salad is a textural dream. Serve it over a bed of greens for an extra crunch or with warm tortillas for a heartier meal.

Chorizo and Mushroom Risotto

Sometimes, the best meals come from the simplest cravings. Just last week, I found myself staring into the fridge, dreaming of something creamy, savory, and a little spicy. That’s when the idea for this Chorizo and Mushroom Risotto was born—a dish that’s as comforting as it is flavorful.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken stock
• 1 tbsp olive oil
• 1/2 lb chorizo, sliced
• 1 cup mushrooms, sliced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup Parmesan cheese, grated
• 2 tbsp butter
• Salt to taste

Instructions

1. Heat the chicken stock in a saucepan over low heat. Keep it warm throughout the cooking process.
2. In a large pan, heat olive oil over medium heat. Add the chorizo and cook until browned, about 5 minutes. Remove and set aside.
3. In the same pan, add the mushrooms and cook until they release their moisture and brown, about 5 minutes. Remove and set aside with the chorizo.
4. Add the onion to the pan and sauté until translucent, about 3 minutes. Add the garlic and cook for 1 more minute.
5. Stir in the Arborio rice, coating it well with the onion and garlic mixture. Toast the rice for 2 minutes.
6. Pour in the white wine, stirring constantly until the liquid is absorbed.
7. Begin adding the warm chicken stock one ladle at a time, stirring frequently. Wait until each ladle is absorbed before adding the next. This process should take about 20 minutes.
8. Once the rice is creamy and al dente, stir in the cooked chorizo, mushrooms, Parmesan cheese, and butter. Season with salt if needed.
9. Remove from heat and let it sit for 2 minutes before serving.

Here’s the final touch: the risotto should be creamy with a slight bite to the rice, and the chorizo adds a smoky depth that pairs beautifully with the earthiness of the mushrooms. Try serving it with a crisp green salad to balance the richness.

Chorizo and Black Bean Enchiladas

Remember those nights when you crave something hearty yet easy to whip up? That’s exactly how I felt when I first made these Chorizo and Black Bean Enchiladas. Packed with bold flavors and a comforting texture, they’ve become my go-to for a satisfying meal that doesn’t keep me in the kitchen all night.

Ingredients

• 1 lb chorizo, casing removed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 8 corn tortillas
• 2 cups enchilada sauce
• 1/4 cup chopped cilantro

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
3. Add chorizo to the skillet, breaking it apart with a spoon. Cook until browned, about 5 minutes. Tip: Ensure the chorizo is fully cooked to avoid any pink spots.
4. Stir in black beans, cumin, and smoked paprika. Cook for another 2 minutes to blend the flavors.
5. Warm the tortillas in the microwave for 30 seconds to make them pliable. Tip: Cover them with a damp paper towel to prevent drying out.
6. Fill each tortilla with the chorizo mixture and a sprinkle of cheese. Roll tightly and place seam side down in the baking dish.
7. Pour enchilada sauce evenly over the rolled tortillas and top with remaining cheese.
8. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For a crispier top, broil for the last 2 minutes.
9. Garnish with chopped cilantro before serving.

Here’s the magic: the enchiladas come out perfectly balanced, with the smokiness of the chorizo complementing the creamy black beans. Serve them with a side of avocado slices for a fresh contrast.

Chorizo and Butternut Squash Soup

Many chilly evenings have led me to perfect this Chorizo and Butternut Squash Soup, a dish that balances the spicy kick of chorizo with the sweet, nutty flavors of butternut squash. It’s become a staple in my kitchen, especially when I’m craving something hearty yet simple to make.

Ingredients

• 1 tbsp olive oil
• 1 lb chorizo, casing removed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups butternut squash, peeled and cubed
• 4 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 lb chorizo, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Browning the chorizo well adds depth to the soup’s flavor.
3. Stir in 1 medium diced onion and 2 cloves minced garlic, cooking until soft, about 3 minutes.
4. Add 4 cups cubed butternut squash, 4 cups chicken broth, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to simmer for 20 minutes, or until squash is tender. Tip: Simmering slowly melds the flavors together beautifully.
5. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender. Tip: For a chunkier texture, blend only half the soup.
6. Stir in 1/2 cup heavy cream and heat through for 2 minutes.

Unbelievably creamy with a perfect balance of spice and sweetness, this soup is a dream when served with crusty bread or a dollop of sour cream on top. The vibrant orange color makes it as pleasing to the eye as it is to the palate.

Chorizo and Spinach Stuffed Shells

Remember those lazy Sunday afternoons when the only thing that could pull you out of your comfort zone was the promise of something cheesy, spicy, and utterly comforting? That’s exactly what these Chorizo and Spinach Stuffed Shells bring to the table—a little bit of indulgence and a whole lot of flavor.

Ingredients

• 12 oz chorizo, casing removed
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup fresh spinach, chopped
• 1 egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 24 jumbo pasta shells
• 2 cups marinara sauce
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente, about 9 minutes. Drain and set aside.
3. Heat olive oil in a skillet over medium heat. Add the chorizo, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Draining excess fat can prevent the filling from becoming too greasy.
4. In a mixing bowl, combine the cooked chorizo, ricotta, mozzarella, Parmesan, spinach, egg, salt, and pepper. Mix well until all ingredients are evenly distributed.
5. Spread 1 cup of marinara sauce at the bottom of a 9×13 inch baking dish.
6. Fill each cooked pasta shell with the chorizo and cheese mixture and place them seam side up in the baking dish. Tip: Using a small spoon or a piping bag can make filling the shells easier and less messy.
7. Pour the remaining marinara sauce over the stuffed shells and sprinkle with additional mozzarella if desired.
8. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden. Tip: Letting the dish sit for 5 minutes before serving helps the flavors meld together beautifully.

Delightfully rich and packed with a spicy kick from the chorizo, these stuffed shells are a crowd-pleaser. Serve them with a crisp green salad to balance the richness, or enjoy them straight out of the baking dish for the ultimate comfort food experience.

Chorizo and Tomato Clafoutis

Remember those lazy Sunday brunches where you crave something savory yet slightly indulgent? That’s exactly how I stumbled upon this Chorizo and Tomato Clafoutis recipe. It’s a delightful twist on the classic French dessert, turning it into a hearty dish that’s perfect for any time of the day.

Ingredients

• 1 cup whole milk
• 3 large eggs
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup diced chorizo
• 1 cup cherry tomatoes, halved
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish with olive oil.
2. In a large bowl, whisk together the milk, eggs, flour, salt, and pepper until smooth. Let the batter rest for 10 minutes to ensure a lighter texture.
3. Heat the olive oil in a skillet over medium heat. Add the diced chorizo and cook until slightly crispy, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
4. Scatter the cooked chorizo and halved cherry tomatoes evenly in the prepared pie dish.
5. Pour the batter over the chorizo and tomatoes, then sprinkle the grated Parmesan cheese on top.
6. Bake for 25-30 minutes, or until the clafoutis is puffed and golden brown. Tip: Check doneness by inserting a knife in the center; it should come out clean.
7. Let it cool for 5 minutes before slicing. Tip: This resting period helps the clafoutis set properly for cleaner slices.

Bursting with the smoky flavor of chorizo and the sweetness of tomatoes, this clafoutis is a textural dream—creamy inside with a slightly crisp top. Serve it warm with a side of greens for a complete meal, or enjoy it as is for a satisfying snack.

Conclusion

Zesty flavors await in these 18 Spicy Chorizo Sausage Recipes, perfect for adding a kick to your dinner routine. Whether you’re a seasoned chef or a curious cook, there’s a dish here to delight your taste buds. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.