May 7, 2014
Chorizo Nuggets
San Diego County Fair Winner
State fair season is just around the corner. While technically not a “state fair,” the San Diego Fair is one of our California favorites and officially kicks off our busiest time of year.
We are celebrating by making a few award-winning recipes from last year. First up? These delicious Chorizo Nuggets.
They have just 7 ingredients (plus a dipping sauce) and hail from Alberta, a longtime contester with hundreds of award ribbons to her credit. They reminded me of Red Lobster cheese biscuits.
Crystal did a terrific “how to” for anyone who wants to try them at home. And I suggest you do!
-Cyndi
Adventures in blue ribbon baking…from Crystal:
This is a great recipe if you need to bring an appetizer to a party. These nuggets have just the right amount of kick and have a fun surprise inside.
Baked to a golden brown, they are slightly crispy on the outside and moist on the inside.
To prep for the nuggets, line two baking sheets with parchment paper. (I was out but cooking spray did the trick.) Preheat oven to 450 degrees.
In a large bowl, combine Bisquick mix and taco seasoning; mix well with a wooden spoon.
Add cheddar cheese and chorizo; mix well.
A side note about chorizo. I find it often has a soft texture before cooking it. Mine did, but if you sauté it on medium low heat, tip the pan slightly and remove juices while cooking, it gets a tastier texture. I also moved the chorizo onto paper towels before mixing it into the recipe.
To finish off the nugget mixture, combine the creamed corn and milk in a separate small bowl. Fold this corn mixture into Bisquick mixture, blending well. Using a spoon, form nuggets out of the completed Bisquick mixture. These will expand a little when cooked, so make 16 and space them about 4 nuggets to a row.
Here comes the part of the recipe I thought was so fun! It’s the surprise in the middle of the nuggets. Press an olive in the center of each nugget.
Press the olive in until completely covered by the Bisquick mixture. Use the spoon to shape the mixture around if needed. Bake for 10-13 minutes. The nuggets should be golden brown. Let cool on a cooling rack. Serve the nuggets with warm salsa dip.
Tip Off: Another way to make these nuggets is in mini muffin tins. I baked a batch as nuggets, and another as mini muffins. Like here!
I look forward to making these again. I followed the winner’s recipe pretty closely, but used taco seasoning instead of Mexican seasoning. Leftovers, if you have any, will reheat well, but a bit softer, especially in the microwave. The creamy salsa dip is a crowd pleaser too! Make it ahead of time to let the flavors meld.
PS- Save any extra dip! It goes great with chips too.
Chorizo Nuggets
3 cups Original Bisquick mix
1 tablespoon taco seasoning
1 cup medium cheddar cheese, shredded and diced
1 pound chorizo, cooked and drained well, cooled
1 (14.75 ounce) can creamed corn
1/2 cup milk
32 small pitted black olives, well drained
Line two baking sheets with parchment paper or use twp non-stick pans). Preheat oven to 450 degrees. In a large bowl, combine Bisquick and taco seasoning. Add cheddar cheese, chorizo, and mix well. In small bowl, combine creamed corn and milk. Fold corn mixture into Bisquick mixture, blending well. With a rounded spoon, form nuggets out of the Bisquick mixture and place on the prepared baking sheets, four nuggets to a row. Press an olive in the center of each nugget and press all the way down to fully cover the olive. Bake 12 minutes or until golden brown. Remove to cooling rack. Yields: 32 nuggets
Creamy Salsa:
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
2 teaspoons taco seasoning
8 ounces medium heat salsa (about 1 cup)
For creamy salsa: combine the cream cheese and sour cream in a medium bowl. Beat well with electric mixer until smooth. Add taco seasoning and blend. Beat in salsa until blended. Cover and chill two or more hours. Serve with nuggets.
–Recipe from Alberta, San Diego County Fair, 2013 Bisquick Contest