Chipotle-Chorizo Con Queso Spanish Tapa / Tapa de Queso con Chorizo Chipotle

By Prensa 1 February 2016 Leave a comment Go to comments

Chera Little from Texas participates in our IV International Smoked Paprika Powder “La Chinata” Contest now with this with this tasty Chipotle-Chorizo Con Queso Spanish Tapa” recipe.

 

Chera Little desde Texas en Estados Unidos presenta para nuestro IV Concurso Internacional de Recetas Pimentón Ahumado La Chinata, esta receta contundente de Tapa de Queso con Chorizo Chipotle”.

 

Recipes details:

 

Prep 15 minutes

 

6 ounces chorizo sausage, casein removed

3 ounces panko bread crumbs

1 teaspoon Hot Smoked Paprika Powder "La Chinata" Tin

1 teaspoon granulated garlic

1/2 teaspoon cumin powder

2 cups shredded mozzarella cheese

2 ounces goat cheese

2 stalks green onion, thinly sliced into rings

16 ounce jar chipotle salsa

2 beaten eggs

1 cup olive oil

Choice of sliced peppers, green onion or cilantro sprigs for garnish

 

Cook chorizo sausage according to package directions. Drain and set aside.

 

Meanwhile, mix the panko, paprika, granulated garlic, and cumin. Set aside on a flat plate.

 

Using a food processor blend the cooked chorizo, cheeses, onion and 1 tablespoon of the chipotle salsa until it forms a ball. Removing one tablespoon of mixture at a time, roll into a ball, flatten a bit and then lightly coat in egg (shake off any extra) and then coat in the pasta chip crumbs. Repeat with egg and crumbs once again. Fry without overcrowding in 325 degree oil, turning to brown on both sides. Repeat until all of the cheese is fried.

 

Serve the balls on pasta chips with chipotle salsa and garnish. 

 

Notes: use grated and soft cheeses of choice, shredded smoked cheddar and cream cheese. Feel free to add chopped cilantro or minced jalapenos to the cheese mixture. To give the salsa a creamy flavor, blend with 4 to 6 ounces of sour cream. Don’t forget to save some for yourself! Enjoy!  

 

Posted in: RECIPESNEWS Tags: chorizoquesoTapachipotleconcursocontest
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